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A HANDY DISCOVERY

Did you know you can leave pizza dough in your fridge for up to TWO weeks? I didn't and it's quite a revelation!

I used Rick Stein's recipe for flatbread/pizza dough recipe (hidden away on page 307) from this book to make a batch of flatbread. It made quite a large amount of dough and I only used half, putting the other half in the fridge in a sealed container and sort of forgot about it. On day 11, I remembered it, took a sniff and found that it smelt rather pleasant, a lot like sourdough.  I decided to double check by looking on the internet, where I discovered that storing your dough this way was the practice of some pizza makers.


It did look a little sad, flat and rather wet in it's container, but once on a well floured board, it was much easier to work than freshly made dough.


No meat, but a little bit of red onion, red pepper, jarred artichokes, sun dried and sun blush tomatoes, olives, fresh basil leaves, cheddar cheese, mozarella and a sprinkle of Italian herbs. I rubbed the crust with some of the oil from the sun dried tomato jar.


I always bake my pizza the day I make the dough..... not anymore.  The 11 day old dough was so much better, giving a light, crisp, much tastier crust.

It will be so convenient to have a supply of dough to hand, so that we can just make a flatbread or  pizza any time we feel like it and know that it will improve each time ..... felt I should share!


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