Comments on: Pizza http://178.63.27.54:8080/statictangents/2018/08/25/pizza/ Random tangents Mon, 27 Aug 2018 23:19:35 +0000 hourly 1 By: Mark Dennehy http://178.63.27.54:8080/statictangents/2018/08/25/pizza/comment-page-1/#comment-427601 Mon, 27 Aug 2018 23:19:35 +0000 http://178.63.27.54:8080/statictangents/?p=5695#comment-427601 Kindof both Joe, it’s a Wolfgang Puck recipe addition. Helps with the initial wake-up ferment and the rise, and the byproducts add to the taste.

]]> By: Joe http://178.63.27.54:8080/statictangents/2018/08/25/pizza/comment-page-1/#comment-427593 Mon, 27 Aug 2018 16:28:50 +0000 http://178.63.27.54:8080/statictangents/?p=5695#comment-427593 I’ve made plenty of dough over the years (as my grandma taught me when i was a kid) thought not for pizza. Out of curiosity, what does the honey do?

Usually, I’ve mixed the flour and yeast in warm water and then let it sit to rest as well as rise. Is the honey just to hasten the process of yeast fermentation or is it for flavor?

]]> By: ralph boumenot http://178.63.27.54:8080/statictangents/2018/08/25/pizza/comment-page-1/#comment-427522 Sat, 25 Aug 2018 22:51:19 +0000 http://178.63.27.54:8080/statictangents/?p=5695#comment-427522 Your pizza dough looks like Jabba the Hutt.

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