This is the pizza dough I've been waiting for! I've tried lots, and this is the "keeper". I have to admit that I let my bread machine do the kneading, then form it into a ball, coat it with olive oil, and pick up the recipe at step 2. (By the way, I've made the dough as far in advance as 36 hours and kept it in the fridge, with fine results; in fact, I think the crust flavor was better the longer it sat.) Because I don't have a pizza peel (maybe for Christmas?) I used a well-oiled pizza pan (without a "lip" on it and let the crust par-bake for 5 minutes, before sliding it off the pan onto the hot rack. Worked great! (I have a gas oven that does, in fact, go up to 550.) Now, onto the toppings...! I just could *not* figure out what our favorite restaurant was using for their pizza sauce, but I loved it. Apparently, it was just as this recipe describes - no sauce at all, just the cheese, crushed tomatoes, pepper, oregano, oil, and basil. Don't mess with it :-)
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This is the pizza dough I've been waiting for! I've tried lots, and this is the "keeper". I...