Making ATK pizza dough recipe for 2, should I put the top/dry side of the dough up or down when shaping the crust? The bottom of the dough is wet and bubbly after resting 10 hours in the fridge.
Recipe:
1 cup bread flour 3/4 t active yeast 1/2 t salt 1.5 t olive oil 7 T warm water
Process in food processor until combined, rest 8-16 hours in the fridge then let come up to room temp on the counter before shaping into stove/oven safe pan. Cook over high heat stovetop for 3 mins then transfer to 500 degree oven for 10 minutes. Rest/serve.
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