ClubMan said:If you have an easier way I'm willing to learn but if it doesn't involve strong flour and yeast and proven dough then it's not a real pizza.
Spoken like a true Napoletano.ClubMan said:A base made without yeast is not worth eating in my opiniom.
I presume then you have tried my recipie?ClubMan said:A base made without yeast is not worth eating in my opinion. Even if fast acting yeast is used it still needs up to an hour to prove the dough which really means about two hours once preparation and cooking is taken into account. The only realistic way of expediting matters is to prepare the base and sauce in advance as mentioned earlier.
No - I don't tend to eat pizza bases made without yeast. Not to my taste.drop-d said:I presume then you have tried my recipie?
We can all talk about what we would and wouldnt do! But lets get factual, mine is quick and tastes luvely
I never said that all bread should contain yeast. Just pizza bases. I have eaten Turkish flatbread pizza (Lahmacun) before but I just prefer Italian/Sicilian style pizzas using bases made with yeast dough.BTW, inspiration comes from arabic flat bread! really good bread....without yeast, and countries swear by it!
DrMoriarty said:There are for that sort of thing. Mind you, how seriously can you take the advice of a nation that invented the 'Hawaiian'...
Ah feck off, it's public property nowDrMoriarty said:Scusi... but I started the feckin' thread!
I recommend and ...
DrMoriarty said:There are for that sort of thing. Mind you, how seriously can you take the advice of a nation that invented the 'Hawaiian'...
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