Makes 20 meatballs. Use XL pan to accommodate tomatoes/water. Ok to sub dried basil- just 1/2 amount of fresh. Sub rotini. Prob could’ve been more generous with mozzarella at the end
Knead dough longer than expected- 10min or more to get the gluten form for a chewy crust. Best for 12” pizza. Consider letting rise a second time after shaping and before placing toppings to give it more rise
Mix the batter just until the flour disappears. Overmixing develops gluten in the flour, which makes muffins tough. A few small lumps in the batter are fine and will bake out. Fill the muffin cups exactly 3/4 full for tall, bakery-style domes. Less batter than that and the tops bake flat. More and the batter spills over the sides and loses the rounded shape. Three-quarters full is the sweet spot for muffin tops that rise above the rim. Cool the muffins in the pan for 5 minutes before transferring to a wire rack. Hot muffins are fragile and can break apart if pulled too soon. Five minutes lets them set up enough to lift cleanly. Leaving them in the pan longer than that traps steam and can make the bottoms gummy.
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