I always refrigerate my entire container of dough after it's risen and then make my dough balls the day I plan to make pizza, letting them proof at room temp for several hours prior to shaping/baking. The pizzas always turn out great, but am wondering if there's a specific reason to make the dough balls after the first proof and refrigerate the individual dough balls. Thanks!
That is a great way to do it as well and there is no right way to do it. One advantage of letting the shaped balls have time in the fridge is that they relax and are a little easier to stretch out. That said, if you're letting your dough balls proof for several hours at room temperature, they should be plenty easy to stretch out as well. Personally, I just like getting that part of the prep work done ahead of time, which is why I divide, ball up, then refrigerate. Again: no right way to do it! Thanks for writing :)
Ok, you already know I trust you 100% so I think you’ve convinced me to set aside my stone (which always felt like more trouble than it was worth) for a steel this summer! Our outdoor pizza oven just kneeled down after 7 summers and I’m not willing to do this season with out pizza! 🍕
The class was so fun and delicious! It’s a winner crust recipe; the crust maker of the house was impressed. He has already suggested more pizza since there are two more dough balls in the freezer 😂
Has the link for the class been sent? I have not received it and I did provide information documenting that I had preordered the book. Unfortunately the class was already full.
Hi! Can you email me? I'll send you the link to the recording and other bonuses if you haven't received those yet either. Thanks! alexandra@alexandracooks.com
Thanks so much ... I'll get one. I'm impressed that it can weigh down to a tenth of a gram! And thanks again for the video (missed the presentation live). Looking forward to getting the book.
Thank you so much for last night's class and for your lovely posts. You have reawakened my joy and creativity in cooking. I can't wait to get the Pizza book -- I already love Bread Toast and Crumbs!!!
This was so incredibly helpful! I can't wait to buy your book! I'm waiting to buy it from Omnivore in SF. I see your event there is soon. I'm going to buy my copy when I'm there for my own event in June. So happy I found your Substack.
Thank you for sharing the baking steel link! I've been wanting to try a steel, but the King Arthur Flour one is over $200! Side note - I'm always happy when a link goes somewhere other than Amazon.
Hello! Looking forward to your book (just preordered this morning). Am I too late to get the bonus recipes ? The link to woobox did not work at the top of your website banner. Thank you!
When will link to last nights pizza class be sent? I pre ordered book and unfortunately was not one of the lucky 500.
Thanks
I'm going to send the email out shortly! Email me to make sure I have your email address: alexandra@alexandracooks.com
I always refrigerate my entire container of dough after it's risen and then make my dough balls the day I plan to make pizza, letting them proof at room temp for several hours prior to shaping/baking. The pizzas always turn out great, but am wondering if there's a specific reason to make the dough balls after the first proof and refrigerate the individual dough balls. Thanks!
That is a great way to do it as well and there is no right way to do it. One advantage of letting the shaped balls have time in the fridge is that they relax and are a little easier to stretch out. That said, if you're letting your dough balls proof for several hours at room temperature, they should be plenty easy to stretch out as well. Personally, I just like getting that part of the prep work done ahead of time, which is why I divide, ball up, then refrigerate. Again: no right way to do it! Thanks for writing :)
It was such a fun class!
I'm so happy to hear this!
Ok, you already know I trust you 100% so I think you’ve convinced me to set aside my stone (which always felt like more trouble than it was worth) for a steel this summer! Our outdoor pizza oven just kneeled down after 7 summers and I’m not willing to do this season with out pizza! 🍕
A baking steel in game changing!! But an outdoor pizza oven is fun, too. I think you need both :)
Love your book. Going through it slowly to fully relish
Awww thank you :) Means a lot.
Ok, I'm determined to make a homemade pizza this week! Thanks so much for your helpful tips. :)
You got this Jodie 💪💪💪
The class was so fun and delicious! It’s a winner crust recipe; the crust maker of the house was impressed. He has already suggested more pizza since there are two more dough balls in the freezer 😂
Awww yay, so nice to read this, Marcella! Thanks for writing :) :) :)
Cant wait for the email of last nights pizza class! I made the Neapolitanish Pizza dough
and it turned out wonderful! 450 grams water!!! High hydration, really made a difference.
Looking forward to your book arriving on 4/16!! Have a great book tour!!
Wow, amazing!! So nice to hear this. Thank you Devorah 💕💕💕💕
Has the link for the class been sent? I have not received it and I did provide information documenting that I had preordered the book. Unfortunately the class was already full.
Thanks
Hi! Can you email me? I'll send you the link to the recording and other bonuses if you haven't received those yet either. Thanks! alexandra@alexandracooks.com
P.S. The video was very helpful and I can't wait to try duplicating it.
I'm happy to hear this!
What brand is the scale that you were using?
It was this Ooni scale: https://ooni.com/products/ooni-dual-platform-digital-scales?_pos=1&_sid=966f038d5&_ss=r&_gl=1*1yqemw3*_up*MQ..&gclid=Cj0KCQjw2uiwBhCXARIsACMvIU1Q0VuYHluTCM23HJihQiGjP11PdDGophYjJW64ua4ZZC8PN-6MyDIaAriUEALw_wcB
Thanks so much ... I'll get one. I'm impressed that it can weigh down to a tenth of a gram! And thanks again for the video (missed the presentation live). Looking forward to getting the book.
I know, so precise! My pleasure and thank you :)
Thank you so much for last night's class and for your lovely posts. You have reawakened my joy and creativity in cooking. I can't wait to get the Pizza book -- I already love Bread Toast and Crumbs!!!
Safe travels and have fun on the book tour!!
Thank you for all of this, Jill! Means so much 💕💕💕
This was so incredibly helpful! I can't wait to buy your book! I'm waiting to buy it from Omnivore in SF. I see your event there is soon. I'm going to buy my copy when I'm there for my own event in June. So happy I found your Substack.
So nice to hear, Lori! And thank you :) I can't wait to be at Omnivore. Bummed our paths aren't crossing these next few months!
Thank you for sharing the baking steel link! I've been wanting to try a steel, but the King Arthur Flour one is over $200! Side note - I'm always happy when a link goes somewhere other than Amazon.
My pleasure :) :) :). The Original Baking Steel is game changing. You'll love it!
Looking forward to meeting you in person in Berkeley! Thanks for coming out.
Oh yay!! Thank you :)
Hello! Looking forward to your book (just preordered this morning). Am I too late to get the bonus recipes ? The link to woobox did not work at the top of your website banner. Thank you!
Not too late! Email me and I'll send you the recipes: alexandra@alexandracooks.com