I made a batch of dougthecook pizza dough the other day. As usual, I relied on the breadmaker to do the kneading. But, before I loaded up the breadmaker pan, I mixed the flour and cornmeal together and sifted them.
Not that any lumps existed but I wanted to insure that the flour was aerated. As flour travels from factory to your home it is compressed by settling among other things. Aerating the flour makes it lighter per cup (4 oz vs 5 oz packed) and overall mixing improves.
The result was no pockets of flour or cornmeal and a more consistent dough. Though this is empirical evidence I’ll add this step to the dougthecook pizza dough.
dtc
Tags: pizza dough sifting