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Whole Wheat and Honey Pizza Dough
Since we're in between bread machines at the moment, I decided to do things the "old-fashioned way" and try this recipe for our weekly pizza night. I did make a few changes: kneaded the dough 10 times after mixing, let dough rise for about 1hr, pressed into pan with well-floured hands (very sticky!) then baked at 425 degrees for 15min. Crust was tender and flavourful. I'll definitely make it again :)
7 users found this review helpful
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Reviewed On:
Jan. 14, 2005
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