this post was submitted on 05 Oct 2025
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Yeah, I like this dough/bread for its texture, and the fact I don't have to kneed it at all. You just slowly turn a bowl of dough soup into a beautiful jiggly dough ball with not much work at all, only time. Don't ask me to dust flour on my work surface, I don't want to clean the crannies on the cabinet doors from flour, it's always manages to get everywhere, lol no
Anyway, the recipe gives directions on how to turn it into a focaccia. I just took it a step further. 100 percent, will do again.
On do over, I would still preheat the oven/pan to 450°F, but will drop it to 375° as soon as I put the pizza in, see how that goes.
Always recommend pineapple with hot peppers. These are just jared pickeled peppers. Drain them both well before using. Add bacon for pleasure. I don't eat pork nearly at all. Except when Kayem double smoked bacon is on sale, fuck me it's good.