Was of great help thanks - though I would suggest reducing flour to 300g (instead of 400), and yeast to ~5g (instead of 7) if one is looking for a thinner, more authentic Italian pizza experience. Prebaking is definitely a good idea too as otherwise it remains quite dough-y in at the bottom/centre (I've done 4 mins at 190c for the dough only). I've also reduced prove to 25mins at 35c. I've done the sauce with tomato puree, Italian herb mix, oregano, ground peppercorn, a bit of ketchup to balance out the tartness of the puree with a bit of sugar, and lastly (optional) - a teaspoon of chilli paste.
@fulloffood
8 ай бұрын
Thank you
@helenweatherby1694
9 ай бұрын
Some great tips there. Just ordered my Ninja Foodie Flexi.
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