I'm just about done with my LBE and am dying to burn some dough. I was lucky to find 6 in 1 tomatoes at the specialty food store and have stocked up on mozzarella and provolone cheeses. Just bought some nice deli sliced pepperoni and a shining new digital scale.
Is there any links to some tutorials on basic dough making? One member suggested picking a style and review the postings but that really isn't helping someone who is after the basics. Someone uses bread flour, another uses all purpose, someone hydrates at 62%, another at 64%, someone refrigerates for a day, someone else for three.
Give me a recipe and some detailed instructions and allow me to become one with the dough and have some success. Looking at making a American style and eventually trying thin and cracker styles. But right now I have questions like how long can I refrigerate the dough, what about freezing, what's the conversion rate to yield 2, 4 or 6 twelve inch pies?
Thanks for any suggestions....