Re: [london.food] freezing dough

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On Wed, Sep 22, 2004 at 01:36:39PM +0100, Martin Frost wrote:
>I like making pizza, but the total time to make and prove dough and
>then cook the thing means that we end up eating very late if I start
>after work.

Hmm. I've got it down to 90-120 minutes, but that does involve using a
break-maker for the dough. (An hour there, a few minutes of drying, loading
it up, then 20-30 minutes in the oven.)

Sorry, I can't help with your actual question.

R

• [london.food] freezing dough Martin Frost 13:36 on 22 Sep 2004
  I like making pizza, but the total time to make and prove dough and
  • Re: [london.food] freezing dough Roger Burton West 13:45 on 22 Sep 2004
    Hmm. I've got it down to 90-120 minutes, but that does involve using a
  • Marna Gilligan 13:53 on 22 Sep 2004
    I worked in a pizza place - not a shiny restaurant, just a delivery place,
  • James Bywater 14:30 on 22 Sep 2004
    I use my bread machine to make the dough, but I ALWAYS freeze some pizza

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