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Diffstat (limited to 'src/no-knead-pizza-dough.md')
| -rw-r--r-- | src/no-knead-pizza-dough.md | 3 |
1 files changed, 1 insertions, 2 deletions
diff --git a/src/no-knead-pizza-dough.md b/src/no-knead-pizza-dough.md index 99c943a..91046fb 100644 --- a/src/no-knead-pizza-dough.md +++ b/src/no-knead-pizza-dough.md @@ -14,10 +14,9 @@ Perfect for pan pizza in an 11 inch iron skillet. - 5g olive oil - 140g luke warm water - ## Directions -1. Mix dry ingrediens in a bowl +1. Mix dry ingredients in a bowl. 2. Mix in olive oil and water. No need for hands or kneading! 3. Cover bowl air tight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have dramatically increased in size. 4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingedients for more pizzas for the same amount of work and time. |