First let me start by saying my oven would not go beyond 500* and secondly, I don't have a pizza stone so I used a metal perforated pizza pan. Now, being a southerner, I have never had Brooklyn style pizza so I didn't know what this was supposed to be like. This dough was so easy to work with, my husband came in and watched me stretching the crust and thought I knew what I was doing. If I had known how this would have been the kind you can toss because it is so elastic and easy to work out. My husband didn't like this at all, probably because it was floppy and bendy and not crispy, but my son loved it and I thought it was pretty good considering I prefer a thin and crispy crackery type crust. Thanks, I'll likely make this again sometime when hubby isn't home for dinner.
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First let me start by saying my oven would not go beyond 500* and secondly, I don't have a...