Another pizza-related thread in Serious Eats Talk today. This time Pizza Dan says: "I've made thousands of pizzas and I've never had the yeast fail. So I don't proof my yeast when I make pizza dough. In fact, the only way it might fail is by proofing it with water that's hot enough to kill the yeast. So I just add the yeast to the flour, salt and water and turn out authentic pizza that elicits pleas for dinner invitations." Not so much a question, but if you've got something you want to add, click on through to the other side »

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