Still messing about with the pizza dough here that I try to have available all the time in the fridge.

Turned half into a great pizza yesterday, divided the remainder into four, shaped roughly, flattened and put back in the fridge for a second 24 hours. I think burger buns are tricky. In restaurants 99% of the are just plain crap. But even good ones are usually just too much bread for my liking.

This is how they came out of the fridge this morning:

No rise whatsoever. As soon as the oven was up to temperature, in they went for 20 minutes.

Not quite what I wanted. Back to the mixing bowl.

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