- Measure the flour accurately. Scoop it with one measuring cup and dump it in
another to measure, then place the flour in the mixing bowl.
- Use a Danish dough Whisk. One of our favorite utensils, this tool with a long wooden handle and a stirring end, which looks like a thick wire mitten, makes short work of
mixing any dough. (This is a fun tool and very useful, but an ordinary wooden spoon will work fine.)
- Keep a stash of instant or bread machine yeast in a freezer bag in your freezer. Cold makes yeast go into “hibernation” and helps keep it fresher longer.
- Use an instant-read thermometer. If you’re unaccustomed to making pizza dough,
using an instant-read thermometer to register the temperature of the water ensures
you won’t get it too hot. Lukewarm is between 86° and 95°F. Check this one, feel the temperature of the water with your finger, and you’ll know what lukewarm feels like for the next time.
- Know your kitchen’s room temperature—or keep an eye on the dough. Depending on
the season and how warm you keep your kitchen, the room temperature might be more like 65°F in winter (and your dough will rise more slowly) and 80°F in summer
[Total: 0 Average: 0/5]