this week I made an American classic sausage and onion.
The cheese was part skim low moisture from costco. The sauce was crushed tomatoes with tomato paste, salt, pepper, basil, and grated Parmesan. The sausage was Croatian pepperoni.
Now for the problem area, the dough was 65% hydration with my usual recipe, but this time I could not get a good rise on my crust like I usually do. final proofing before the bake was five hours at room temperature and this usually gives me good rise and gluten formation. I’m thinking the yeast is old and not very active but this is the first time I have encountered this issue so I have no idea.
The flavor overall was pretty good but I felt like the dough was substandard. rate my pizza and help if you can!!
by prettybrowndon