I would recommend looking on the internet for recipes using extended fermentation times and refrigeration.
This definitely improves the taste and texture of all bread doughs including pizza.
I have been making pizza and bread for almost forty years and am still learning. I love my
Kenwood 701A and have lots of time on my hands to bake.
You can make all kinds of things including, jams, chutney, muesli etc etc.
I am still eating jam and mango chutney I made a year ago.
Be very careful with sterilising if you bottle stuff for a long time.
Regards to all.
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