This is FANTASTIC!! I've made it a ton of times now and love it every time! I have an el-cheapo standard pizza pan and this makes 2 crusts *that* size. I generally use one and toss the other ball of dough in the freezer to enjoy at a later date. I've never rolled the dough, I merely stretch and push it out to fit the pan, which I spray w/PAM and layer w/white corn meal. I've also used 1/2 whole wheat flour and it's just as fantastic. I do have to say, I've always had to use quite a bit more flour than the recipe calls for to get it elastic-like and non-sticky. I use my KA mixer, using my scraper paddle first, then finishing w/the dough hook.THANK YOU, Jay, for sharing your signature pizza crust; LOVE IT!
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