Nancy's Pizza Dough

Page 126

Cuisine: Italian | Course Type: Breads

(1 review)

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Recipe Reviews

This is a wonderful recipe that served as the base to the BEST PIZZA EVER! I used it to make Mozza's Margherita Pizza (p.133). I strayed from Nancy's instructions a little by letting the sponge sit overnight (rather than the 90 minutes she advises). The texture was crispy with the slightest chew and brushing the edges with olive oil was a nice touch. The only thing I would not do again is set my pizza stone on the oven floor - my crust got a little charred in spots (maybe my oven was hotter than I thought?).

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