My pizza crust tastes good but it comes out kind of tough for some reason.
3/4 cup warm water 1/2 tsp granulated sugar 2 tsp yeast 2 cups bread flower 1 tsp salt
I don't let it rise for an hour out of impatience, is that imperative?
I bake 400-500F for 5 min take out crust add ingredients then put back in for 10-15 minutes. (Allows me to cook the crust for longer without burning the ingredients)
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