Josh Bollen

The thing that puts me off making the very best pizza dough? It just takes way too long. 48 hours of fermentation? Mate I’m way too impulsive for that I want some pizza tonight. Not to mention the lobsters that I caught aren’t gonna keep so good until then. So I set about crafting the most practical pizza dough recipe I could. Still with a poolish, still with a little ferment and still with the primo airy, elastic and crunchy crust of the best. Then I put it all together with a little lobster butter to create a pretty indulgent little snack. If you want the full free guide for making the bases comment “dough” and all I send it to ya. The recipe for the pizzas is also in there.