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Neither salt nor oil are physically required ingredients for pizza dough. You can leave them out and still produce an edible pizza. Adding oil makes the dough less sticky and thus makes it easier to form it into a pizza shape. But it also adds some taste. Any cooking oils contain a lot of fat, and some additional fat improves the taste of most dishes. If you ...


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Salt is for the taste. I don't add much salt to my food, and typically use 1/3 of the stated amount in baking bread, but when I tried a pizza dough recipe that omitted it I found I needed to put it back in or the base would taste sweet in contrast to the topping. There wasn't any sugar in the dough, but some comes from the starch and more importantly the ...


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Leapord spotting factors: The right flour. Type oo PIZZA flour. The right amount of fermentation. Do a 48 hour bulk ferment, then let the dough sit for an hour and ball. then let proof for 5 or 6 hours before baking. Heat. You need the high heat of a wood fire oven. Try an Ooni, or Blackstone or any of the high temp ovens out these days. Leopard spots and ...


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They are very similar, here is the difference according to The Bread Bible by Rose Levy Beranbaum: Croissant and brioche have the same ingredients: flour, yeast, salt, sugar, milk, and butter. There are only two significant differences: croissant dough contains almost double the amount of butter and has only milk as the liquid component, whereas the liquid ...


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just a quick addenda - agreed with first post. However, even with a little yeast, left long enough the dough can go the other way, where the yeast multiplies sufficiently to eat all the nutrients in the dough and you're left with unrecoverable goo. that said, one gram of dried yeast for a 500g of flour typical loaf, can happily sit out overnight for a 12 ...


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