🇮🇹 ITALIAN WEEK: When making pizza dough you need to let it rise, the yeast activates and changes the structure and flavour of the dough. The best pizza doughs are allowed to rise for at least 24 hours, and up to 48 hours. Then, it's flattened, topped with various ingredients, and baked. This is called "slow fermentation", and you can do this by leaving your dough in the fridge... just make the dough a couple of days ahead.
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