PERFECTION! My track record with pizza dough in the past has been "iffy". NO MORE! Thanks for posting a fail-proof delicious recipe! Changes: only used Kitchen- aid stand mixer- set at "2" to knead for 10 minutes, then added the last 1/4 cup of flour a few spoons at a time into mixer still set at "2" until dough forms into ball , just a few more minutes. Also, used packet of yeast, not the exact measurement. Used "Red Star" active dry yeast, was careful with temperature of water, used King Arther bread flour. As recipe explained, this is a wet and sticky dough, no fear! Just work it with your hands into the shape of your pan (didn't use rolling pin) and let gravity help you stretch it. It rarely tore, and when it did, a little patch of dough was an easy fix. dont forget to oil your hands! Recipe easily doubled, made 2 large and 3 medium pizzas. cooked pepperoni pizzas 500* 10 minutes in oven, 13 min for loaded toppings pizza. Happily noticed the pizza dough kept rising as pizza's were on dining room table waiting for oven! Flavor:excellent! used standard spaghetti sauce, Italian seasoning, garlic powder, olive oil brushed on edges before baking. Have you tried barbecue pizza? For that one used KC Masterpiece BBQ sauce for the base, seasoned/cooked/drained lean ground beef, & Cheddar cheese. Family thinks I am a hero, and the secret is really this recipe and my trusty Kitchen Aid stand mixer! God Bless the lady that posted this recipe, it has renewed my confidence!!!!!
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PERFECTION! My track record with pizza dough in the past has been "iffy". NO MORE! Thanks for...