Premade refrigerated pizza dough seems significantly better than trying to make it myself, at least the way I was.
Maybe I should just use that from now on? It feels bad to put in less work for something that's supposed to be homemade, but I definitely don't mind skipping out on having several additional things to clean.
Premade dough or not it's still very different from just tossing a frozen pizza in the oven, especially quality-wise.
@NovaSquirrel Have you seen the recipe that adam ragusea (on youtube) recommends? it's supposedly really good pizza dough, we keep meaning to try it sometime but it's meant to rise in the refrigerator overnight and we always have trouble planning that far ahead with food
-F
@Felthry Yeah I've seen his pizza videos and I'd like to try making them that way at some point. The "rise in refrigerator" thing is probably a factor in making the premade stuff seem a lot better, too, since it will have been doing that until I use it.
@NovaSquirrel quite possibly! I'm sure they stop it fermenting somehow before it's put on the shelf though, otherwise it'd only last a week or two before it starts to taste bad from overfermenting
-F
@NovaSquirrel or at least they slow it
-F
@NovaSquirrel or, actually, maybe they don't use yeast at all and use a baking powder instead
-F
