Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
I'm new to baking in general, and I've been recently trying to make a simple pizza bread. But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns ...
I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, ...