I followed the recipe for the BBA pizza dough, but I ended up with dough that tore way, way too easily. It was impossible to toss and the pizzas were ... roughly shaped? Still tasted great, but if holes were forming in it while i was trying to shape the pizzas, does that mean I need more flour, or just to knead it longer before putting it into the refrigerator?
Submitted February 18, 2016 at 06:13PM by Zhent http://ift.tt/1Lv50Cq Breadit
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