Comment on Anon likes pizza

• bumblefumble@mander.xyz ⁨23⁩ ⁨hours⁩ ago

  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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  • k0e3@lemmy.ca ⁨21⁩ ⁨hours⁩ ago

    I love you too.

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  • TranscendentalEmpire@lemmy.today ⁨21⁩ ⁨hours⁩ ago

    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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    • k0e3@lemmy.ca ⁨20⁩ ⁨hours⁩ ago

      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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      • rbos@lemmy.ca ⁨19⁩ ⁨hours⁩ ago

        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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      • TranscendentalEmpire@lemmy.today ⁨18⁩ ⁨hours⁩ ago

        Good strategy if you have the room in your freezer. We’ve tried that before, but unfortunately I have a really narrow freezer and can’t fit a decent sized pizza in there.

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  • rbos@lemmy.ca ⁨19⁩ ⁨hours⁩ 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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  • themeatbridge@lemmy.world ⁨23⁩ ⁨hours⁩ ago

    That’s always the balance between time, quality, and cost. Fast and good js expensive, cheap and fast is crap, cheap and good requires time.

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