Pretty much matches the pizza course I did last year. The only diff was that we added the salt last, after kneading a little, because of yeast. Also the water shouldn‘t be too warm.
And we added oil to the dough.
Could you provide a link to your pizza stone?
Pretty much matches the pizza course I did last year. The only diff was that we added the salt last, after kneading a little, because of yeast. Also the water shouldn‘t be too warm.
And we added oil to the dough.
Could you provide a link to your pizza stone?
I am using this one.