Probably won't ever learn to stretch the dough properly but so far they turned out alright.
this post was submitted on 18 Nov 2024
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My quick cheat is to keep a bunch of sourdough discard in the freezer and use it as ready-made preferment to add flavor.
Don’t have time to let dough rest but makes sour dough. What a conundrum.
Frozen discard is a baking supply, 24hr pizza is a recipe.