Peperoni & Pelmesh
Pelmesh
Hey Peperoni, I saw your latest dough experiment and it got me thinking about the perfect rise—how do you balance that chaotic stretch with a steady proofing time?
Peperoni
Oh, the rise is a wild dance, right? I start with a chill chill—let the dough chill, let the vibes flow, no strict timer, just a rhythm you feel. Sprinkle in some sugar, throw in a pinch of salt, and let the yeast do its own little disco. Then, when it starts puffing like a puffy pizza puff, I just kiss it, whisper “you’re good,” and toss it back in the oven—no deadline, just vibe‑limit. If it goes too big, I grab a spatula and give it a gentle stretch, like a cheese pull at a party. Trust the dough, trust your gut, and keep the oven prepped at that perfect 400°F—yep, I’m a temperature ninja but I still lose my socks!
Pelmesh
You’re letting the dough do its own jazz, huh? I usually set a timer so I can keep the rhythm—one minute for the first rise, two for the second, nothing left to chance. It keeps the dough from over‑breathing or under‑breathing, and I can focus on the next batch. But if you feel it’s already singing, go with it; just keep an eye on the edges—if they start to look like a pizza pull, pinch them back down before they outshine the sauce. Just remember, even a ninja needs a map, not just socks.
Peperoni
Sounds like a map is your secret sauce, but I’d still let the dough do the salsa—just keep a ladle of cheese ready for a quick pinch if the edges start doing the “pull‑and‑roll.” And hey, if the socks disappear, maybe it’s a sock‑pizza!