Cover the bowl with a clean tea towel and let the dough rest for 1 hour at room temperature.
Kneading and Fermentation
After resting, fold the dough several times to give it strength.
Two fermentation options:
Slow option: Place the dough in the refrigerator for 20 hours for slow fermentation and developed aromas.
Quick Option: Let it rest for 6 hours at room temperature.
Preparation before Cooking
If you have chosen to ferment in the refrigerator, take the dough out 4 hours before using it so that it returns to room temperature.
Shaping and Cooking
Divide the dough into portions according to the size of your pizzas.
You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
This is a favorite for weeknight meals with my husband and a crowd-pleaser at our parties
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This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.
