Pizza Dough

Page 73

Cuisine: Italian | Course Type: Breads

(1 review)

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I had been trying and trying to find a pizza dough recipe that works for me, and I finally found it in this recipe. I have made this a couple of times now and it has turned out very well both times. My husband worked in a pizza joint for several years in his youth, and he was very complimentary about this dough, so it must be good. I think the success was due to the descriptiveness of this recipe, and how it encourages you to not be a recipe slave but rather to trust your instincts. I was able to get two small pizzas using the quantities advised. The crust was crispy on the outside but nice and chewy on the inside as I like it. I made a crust of medium thickness. It wasn't a deep dish, but not as thin as a NY slice either. I use a baking stone in my oven and cranked the heat as high as it would go on my range, which is 550. Also, I proofed this in the fridge.

(edited 4th July 2014) (0) comment (0) useful  

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