I made pizza again monday. It was the best yet. Its success came from patience. Resting overnight in the refrigerator, sitting out, giving the dough time. I was stupid about prepping the dough for tossing, so it came out in a weird heart-like shape, but it otherwise tasted good. I used that metal pizza pan Mom sent me and that helped its crustiness.
So I made another round of pizza dough, this time trying the technique of letting the dough rise overnight in the refrigerator.
This is the second time I’ve tried this technique and the second time I say, “it totally fucking sucks.” The yeast doesn’t rise enough and the gluten never develops into a nice texture. The pizza dough had a texture similar to a cross between a nasty country biscuit and white bread. Fucking foul.
On top of that, I accidentally tossed a tablespoon (20ml) of salt into the flour rather than a teaspoon (5ml). I thought I fished out enough of the salt from the flour, but no no no. Now imagine a cross between a nasty country biscuit, white bread, and a salty brine.
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