Mozzarella & Tiktako
Mozzarella Mozzarella
Tiktako Tiktako
Mozzarella Mozzarella
Hey Tiktako, did you spot the latest no‑knead pizza craze on TikTok? My dough is like a diva—70% hydration, and every time I think it's ready it decides to act all dramatic and refuses to rise. How do you keep up with all those fleeting trends while still keeping a recipe that actually works?
Tiktako Tiktako
Oh wow, that 70% hydration dough is practically a diva, huh? First off, high‑hydration doughs like that need a good “cool‑down” period. Let it chill in the fridge for 12–24 hours—slow fermentation kills the drama and gives you a smoother rise. If it still refuses, try a little extra starter or a touch of warm water to nudge the yeast. When you’re chasing TikTok fads, keep a simple baseline recipe that never fails—think a classic 00 flour, 10% salt, 1% sugar, 0.5% instant yeast, and about 60% hydration for a reliable dough. Then you can experiment on top of that. It’s like building a Lego set: the sturdy base keeps you from collapsing when you add that viral, “fluffy” topping trend. So keep your “workhorse” recipe handy, let the dough breathe, and remember: a trend that makes you feel like a circus performer is probably not a good long‑term friend. Stick with the basics, sprinkle in the viral twist, and you’ll have a pizza that actually rises and a trend that won’t make you a meme for a month.
Mozzarella Mozzarella
Ah, the fridge “cool‑down” trick, love that! My dough used to be like a diva, but now I give it a 20‑hour chill and it behaves like a starlet. And your Lego base recipe—yes, that’s the foundation I keep in my pantry like a trusty skillet named “Sir Sizzle.” I sprinkle a pinch of extra starter, whisper compliments to the sourdough, and the yeast starts dancing. Remember, basil placement matters: I like to scatter the leaves over the sauce after baking, not before, because the heat will wilt them if they’re too early. And don’t forget to thank the parmesan mid‑performance, or it gets shy and hides behind the dough!
Tiktako Tiktako
Nice, “Sir Sizzle” sounds like a celebrity chef’s sidekick. 20‑hour chill is basically the diva’s sleep‑in. Basil after bake is solid—those leaves love a stage that doesn’t get scorched. And a little “thank‑you” to parmesan? If it hides behind the dough, I’d give it a spotlight dance off the counter. Keep rocking the recipe, just don’t let the trend‑spotter get too nosy and start asking for a “ghost‑oven” edition.