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Anon likes pizza (sh.itjust.works)
submitted 9 months ago by to c/greentext@sh.itjust.works
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[–] 8 points 9 months ago (9 children)

Takes a long time for the dough to rise, but at least where I love you can by premade dough if you wanna sacrifice some quality for a faster process. And then it's like a 20 min job.

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  • [–] 6 points 9 months ago (5 children)

    We make multiple dough balls and freeze them. That way if we are going to have pizza for dinner we just leave the frozen dough to defrost and rise in a bowl when we're at work.

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  • [–] 5 points 9 months ago (4 children)

    I raise, shape, stack (with Saran wrap in between), them freeze em. So all I do is put the topping and toss the bad boys into the oven.

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  • [–] 11 points 9 months ago (2 children)

    Parchment might work better. Less microplastics, and then it can go straight from freezer to counter to oven without leaving the parchment.

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  • [–] 5 points 9 months ago

    You can make and freeze dough, too. I do a batch of cold fermented pizza dough and then divide the balls into mason jars and put them in the freezer. Not that much work. Just have to remember to pull the jar out lunchtime for dinner pizza.

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