I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
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 ...
When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425°F for 19 minutes, and the instructions on the other pizza box says ...
So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. ...