3 Comments

  1. Your pizza dough looks like Jabba the Hutt.

  2. I’ve made plenty of dough over the years (as my grandma taught me when i was a kid) thought not for pizza. Out of curiosity, what does the honey do?

    Usually, I’ve mixed the flour and yeast in warm water and then let it sit to rest as well as rise. Is the honey just to hasten the process of yeast fermentation or is it for flavor?

  3. Author

    Kindof both Joe, it’s a Wolfgang Puck recipe addition. Helps with the initial wake-up ferment and the rise, and the byproducts add to the taste.

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