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2

Smelling of yeast is not a bad thing. This dough is fine, it's a pre-ferment. Too much of a yeasty smell only means that the live yeast are running out of food. So add some flour to it, knead it, let it rise again, shape and bake. It will be delicious.


2

This sounds like making a biga or poolish: it might serve as a starter for new dough. You could mix it with fresh flour and water.


4

Hmm. A yeast dough smelling of yeast. There's only one solution - bake it.


3

As others have noted, there is no standard. Pizza's nominally Italian it would make sense to stick to the Italian cheeses or at least start with them. And there's no point if you cannot taste the distinction between them, so why not go for cheeses that have distinct personality. Finally, while you can mix them evenly, also consider spreading them in ...


7

They all seem to use different cheeses depending on the brand. The most consistent cheese is definitely mozzarella, which makes sense as it's the default cheese on most pizzas. Second to that is some sort of hard grating cheese like Parmesan or Asiago... which also makes sense as it's a traditional pizza condiment. Other Italian cheeses also seem popular ...


2

It should be safe to skip the punch down step. In fact, Jeff Hertzberg and Zoë François, who literally wrote the book (or at least a book: Artisan Pizza and Flatbread in Five Minutes a Day) on making pizza dough ahead of time, strongly encourage us to never punch down. Actually, if you search their website for the words "punch down," you will find that it ...


0

You are going to want to let the dough rise as much as possible before applying oil. (The first scenario) This is so cracks and unoiled patches do not form in the rising process. If this is not possible, apply a little more oil to allow it to cover the increased surface area better, but do not use too much.



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