Normal
Granted, completely depends on the kind of crust you are going for… Sometime try a recipe with less yeast and longer fermentation (overnight). Unbleached high gluten or bread flower is a must too. Try them side by side since your normal dough takes you what, an hour and a half or so.Play with pizza stones in a regular oven and as hot as it will go, and making you own mozzarella at some point too.I need to get back into pizza making. I used to make pizza dough in very large quantities in the late 90s. I’m getting the urge again a little over 20 years later. A sour dough will take 4 days, maybe 3 depending on how warm it is, without keeping a starter going.
Granted, completely depends on the kind of crust you are going for… Sometime try a recipe with less yeast and longer fermentation (overnight). Unbleached high gluten or bread flower is a must too. Try them side by side since your normal dough takes you what, an hour and a half or so.
Play with pizza stones in a regular oven and as hot as it will go, and making you own mozzarella at some point too.
I need to get back into pizza making. I used to make pizza dough in very large quantities in the late 90s. I’m getting the urge again a little over 20 years later. A sour dough will take 4 days, maybe 3 depending on how warm it is, without keeping a starter going.
