Quote:
Originally Posted by snowy
And SF, you don't "punch down" pizza dough. Once it's risen during the bulk ferment, that's it, it's ready to be shaped. Secondly, you don't "punch down" dough, period. You fold dough to distribute air bubbles throughout the dough. Punching a dough would deflate it too much, and you wouldn't get as good of a rise during the final rise.
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duh! snowy. you know better than to mess with a Masterchef. can't believe you think your mere mortal skillz for making pizza could even match that of a two minute wonder Pitta-Pizza made by a MasterChef (TM).
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