As a bread baker who frequently lets doughs hydrate and ferment overnight (and even my favorite David Leite’s chocolate chip cookies), I laughed at all the objections you withstood! Good thing you have a sense of humor, as well as the curiosity to see how a shorter refrigeration would turn out. In my house, we just say, “Good things are worth waiting for!” Looking forward to Zooming with you!
Couldn't agree more! And I know, you gotta laugh... I've learned not to engage with the negative commenters... they're usually just looking for a fight, not a discussion.
A helpful, useful, and educational newsletter! I’ve been listening to your podcast appearances (Taste, She’s My Cherry Pie) and love your generosity of spirit with sharing your knowledge and recipes. I’ve got the book ordered and am looking forward to diving in! Thank you! 🍕
I enjoy all of your recipes and I can't wait for the book. I have a topic that I would like to see covered. I have a family of four so one pizza isn't enough. When I want to double the pizza dough do I just double the recipe and make it in one bowl or should I make them separately? Also, I never have luck resting dough overnight. It always dies. I'm going to try this recipe and I hope I have a different result. Thank you and congratulations on the new book.
OK: Yes, jus double the pizza dough and make it in one bowl; then after the first rise, divide it into balls, and use or refrigerate. Ideally you are using a scale here, and the only item you don't always have to scale is the yeast. For instance, I use this same amount of yeast (1/2 teaspoon) for double the amount of flour. The truth is that it doesn't really matter: if you use double the yeast here, it will turn out fine; if you use half the amount of yeast, it will turn out fine — the rising times will just be different and you just have to rely on the visual cues.
SAF instant yeast is my preference. I highly recommend ordering the 1-lb bag of it and storing it in the fridge until you need it.
This sounds fabulous — will try out the recipe for sure… but am going to have to find you on Instagram and get that 3 day dough as I’ve been test driving options as of late! I will post happy comments to try and help balance out the immediate gratification crowd!
I can’t believe the book is almost here; I am excitedly waiting for my pre-ordered copy. If it turns me into a pizza maker the way BTC turned me into a bread maker, I’ll be in business. For the first time, I made your brioche loaf (of course two of them). WOW! Now I’m looking for a silicone brioche mold. That would be fun 😉.
Love this post! Fun and informative. Great writing! Love the funny, conversational tone. Will definitely try this pizza -- a great 2-fer with the pizza and salad as one. PS I never mind waiting for my dough to rise in the refrigerator ... more flavor!
I have some heirloom tomatoes from the farmers market (Southern California sunshine gives us pretty good tomatoes year round) - would they be too wet for this pizza if I sub them for the cherry tomatoes? It looks so good I can't wait to try it.
No, those should be fine! The parbake will ensure the crust is not at all soggy. So jealous of your Southern California sun and tomatoes... I lived in San Clemente for almost 4 years, and I still dream about the tomatoes.
As a bread baker who frequently lets doughs hydrate and ferment overnight (and even my favorite David Leite’s chocolate chip cookies), I laughed at all the objections you withstood! Good thing you have a sense of humor, as well as the curiosity to see how a shorter refrigeration would turn out. In my house, we just say, “Good things are worth waiting for!” Looking forward to Zooming with you!
Couldn't agree more! And I know, you gotta laugh... I've learned not to engage with the negative commenters... they're usually just looking for a fight, not a discussion.
Yay for Zooming together!!
A helpful, useful, and educational newsletter! I’ve been listening to your podcast appearances (Taste, She’s My Cherry Pie) and love your generosity of spirit with sharing your knowledge and recipes. I’ve got the book ordered and am looking forward to diving in! Thank you! 🍕
Aww, thank you! Means a lot to read this :) Hope you love the book 🍕🍕🍕
I have no doubt I will! 🥂
I enjoy all of your recipes and I can't wait for the book. I have a topic that I would like to see covered. I have a family of four so one pizza isn't enough. When I want to double the pizza dough do I just double the recipe and make it in one bowl or should I make them separately? Also, I never have luck resting dough overnight. It always dies. I'm going to try this recipe and I hope I have a different result. Thank you and congratulations on the new book.
Hi Leigh! And thank you :)
OK: Yes, jus double the pizza dough and make it in one bowl; then after the first rise, divide it into balls, and use or refrigerate. Ideally you are using a scale here, and the only item you don't always have to scale is the yeast. For instance, I use this same amount of yeast (1/2 teaspoon) for double the amount of flour. The truth is that it doesn't really matter: if you use double the yeast here, it will turn out fine; if you use half the amount of yeast, it will turn out fine — the rising times will just be different and you just have to rely on the visual cues.
SAF instant yeast is my preference. I highly recommend ordering the 1-lb bag of it and storing it in the fridge until you need it.
Let me know if you need anything clarified!
This sounds fabulous — will try out the recipe for sure… but am going to have to find you on Instagram and get that 3 day dough as I’ve been test driving options as of late! I will post happy comments to try and help balance out the immediate gratification crowd!
Thank you :) :) :) People are still fuming!
No need to search IG though for the recipe, it's right here: https://pizzaeveryfriday.substack.com/p/detroit-style-pizza-how-to
I can’t believe the book is almost here; I am excitedly waiting for my pre-ordered copy. If it turns me into a pizza maker the way BTC turned me into a bread maker, I’ll be in business. For the first time, I made your brioche loaf (of course two of them). WOW! Now I’m looking for a silicone brioche mold. That would be fun 😉.
Awww this means the world, Victoria! My fingers are crossed you love it as much as BTC. So nice to hear about the brioche, too.
Love pizza every Friday!!
Love this post! Fun and informative. Great writing! Love the funny, conversational tone. Will definitely try this pizza -- a great 2-fer with the pizza and salad as one. PS I never mind waiting for my dough to rise in the refrigerator ... more flavor!
Thank you, Liese :) :) :)
Looking forward to another class with you!
Yay! So happy to hear this Diane :)
I have some heirloom tomatoes from the farmers market (Southern California sunshine gives us pretty good tomatoes year round) - would they be too wet for this pizza if I sub them for the cherry tomatoes? It looks so good I can't wait to try it.
No, those should be fine! The parbake will ensure the crust is not at all soggy. So jealous of your Southern California sun and tomatoes... I lived in San Clemente for almost 4 years, and I still dream about the tomatoes.
This looks amazing!!! 😍