I thought my old way of making pizza dough was fine until a night in Naples last spring.

4 comments

4 Comments

Did you read that article about the flour they use in Naples? Apparently the local water and the way they ferment the dough over there changes everything. @the_elliot, your comment about a sad chewy frisbee got me - that's exactly how my crusts turned out before I started letting the dough rest way longer in the fridge. I heard from a baker friend that even the temperature of your kitchen matters more than people realize. Once I started paying attention to those little things, my pizza got a lot closer to what I had in Italy. Still not perfect, but way better than before.

the_elliot3mo ago

Oh man, I feel that. My homemade pizza was a point of pride until I had the real deal (now my dough just feels like a sad, chewy frisbee).

william8643mo ago

My sourdough starter died last week.

mary_west3mo ago

Wait, your starter actually died? I thought those things were basically unkillable. What did you name it, @william864? Mine's just "the blob" but it's survived some serious neglect.