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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://toot.cafe/users/isaaclyman/statuses/113716132841859661">Isaac Lyman (isaaclyman@toot.cafe)'s status on Thursday, 26-Dec-2024 09:00:54 JST</a><a href="https://toot.cafe/@isaaclyman" title="isaaclyman@toot.cafe"><img src="https://gnusocial.jp/avatar/226065-48-20240505113748.webp" width="48" height="48" alt="Isaac Lyman" style="position: absolute; left: 0; top: 0;">Isaac Lyman</a><div><a href="https://mastodon.social/@mhoye/113715999276640362" rel="in-reply-to">in reply to</a><ul><li><li><a href="https://gnusocial.jp/user/38697" title="mekkaokereke@hachyderm.io">mekka okereke :verified:</a></li></ul></div></section><article><p><a href="https://mastodon.social/@mhoye">@mhoye</a> <a href="https://hachyderm.io/@mekkaokereke">@mekkaokereke</a> <br>I can vouch for a multi-day cold ferment, it makes an incredible dough. But, one dad to another, you can get 75% of the payoff in about an hour if you have a bottle of Grolsch handy: <a href="https://recipes.isaaclyman.com/recipes/1-hour-beer-pizza" rel="nofollow noreferrer">https://recipes.isaaclyman.com/recipes/1-hour-beer-pizza</a></p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/4255823#notice-8317775">In conversation</a><time datetime="2024-12-26T09:00:54+09:00" title="Thursday, 26-Dec-2024 09:00:54 JST">about 5 months ago</time> <span>from <span><a href="https://toot.cafe/@isaaclyman/113716132841859661" rel="external" title="Sent from toot.cafe via ActivityPub">toot.cafe</a></span></span><a href="https://toot.cafe/@isaaclyman/113716132841859661">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: recipes.isaaclyman.com</div><h5><a href="https://recipes.isaaclyman.com/recipes/1-hour-beer-pizza">1-Hour Beer Dough Pizza</a></h5><div></div></header><div>It's fast, easy, and maybe 75% as good as a three-day cold ferment.</div><footer></footer></article></li></ol></footer></blockquote>

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Isaac Lyman (isaaclyman@toot.cafe)'s status on Thursday, 26-Dec-2024 09:00:54 JSTIsaac Lyman
in reply to
- mhoye
- mekka okereke :verified:
@mhoye @mekkaokereke
I can vouch for a multi-day cold ferment, it makes an incredible dough. But, one dad to another, you can get 75% of the payoff in about an hour if you have a bottle of Grolsch handy: https://recipes.isaaclyman.com/recipes/1-hour-beer-pizza
In conversationabout 5 months ago from toot.cafepermalink
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  1-Hour Beer Dough Pizza
  It's fast, easy, and maybe 75% as good as a three-day cold ferment.

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