Proofed and going into the oven:
NYT cooking recipe, though it’s by volume and I ended up adding a cup or more of flour and still getting a very wet, slack dough.
Proofed and going into the oven:
NYT cooking recipe, though it’s by volume and I ended up adding a cup or more of flour and still getting a very wet, slack dough.
Unfortunately it’s hard to get out of the NYY cooking app. But this one looks very similar.
Thanks!