Pizza Dough

From The New Best Recipe: All-New Edition

Cookbook

Author(s): Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere

Page 662

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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Queezle_Sister

14 years ago

★ ★ ★ ★ ★ 5/5

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This is an excellent pizza dough. It comes together quickly inthe food processor, and is prepared as a very wet dough. It doesn't call for an over-night rise, but we gave it one anyhow as it improves the flavor.

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