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The Water Cooler
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Chicago Style Pizza OKC
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<blockquote data-quote="El Pablo" data-source="post: 3873295" data-attributes="member: 1563"><p>Granted, completely depends on the kind of crust you are going for… Sometime try a recipe with less yeast and longer fermentation (overnight). Unbleached high gluten or bread flower is a must too. Try them side by side since your normal dough takes you what, an hour and a half or so.</p><p></p><p>Play with pizza stones in a regular oven and as hot as it will go, and making you own mozzarella at some point too.</p><p></p><p>I need to get back into pizza making. I used to make pizza dough in very large quantities in the late 90s. I’m getting the urge again a little over 20 years later. A sour dough will take 4 days, maybe 3 depending on how warm it is, without keeping a starter going.</p></blockquote><p></p>
[QUOTE="El Pablo, post: 3873295, member: 1563"] Granted, completely depends on the kind of crust you are going for… Sometime try a recipe with less yeast and longer fermentation (overnight). Unbleached high gluten or bread flower is a must too. Try them side by side since your normal dough takes you what, an hour and a half or so. Play with pizza stones in a regular oven and as hot as it will go, and making you own mozzarella at some point too. I need to get back into pizza making. I used to make pizza dough in very large quantities in the late 90s. I’m getting the urge again a little over 20 years later. A sour dough will take 4 days, maybe 3 depending on how warm it is, without keeping a starter going. [/QUOTE]
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Chicago Style Pizza OKC
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