This is by far the best pizza dough recipe that I have ever made. I make this ahead of time in a heavy duty mixer. I then divide the dough into four separate portions, put each portion in a 1 quart freezer Zip Lock bag, label and freeze. the night before I am going to make pizza, I put one of the portions in the refrigerator to thaw overnight. I then roll the dough out on a heavily floured surface, sprinkle more flour on the top of the dough to keep it from sticking and roll out to a medium size pizza, slightly larger than the pizza peal. Sprinkle corn meal on the pizza peal to keep the pizza dough from sticking to it. Roll the dough around a rolling pin so that it will keep its shape and roll back out onto the pizza peal. Press the dough to shape and bring the edges up slightly to hold the sauce. Spread sauce out evenly and top with your favorite toppings. I cooked the pizza on a preheated pizza stone in a convection oven at 525 degrees for 9 minutes. Let cool for a few minutes before slicing.
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This is by far the best pizza dough recipe that I have ever made. I make this ahead of time...