I have made this recipe many times, and once you get the hang of how the dough should look and feel when you're mixing it, it becomes a really reliable recipe. Here are a few tips I've learned: 1. The brand of flour that you use REALLY makes a difference. Spend some more money on a good flour, and it makes all the difference between a flat shapeless thing and a round plump loaf. I suspect that many of the bad reviews are due to using cheap flour, which just doesn't bind and hold it's shape as well. 2. Instead of flouring everything, I learned that buttering a clean bowl and letting your dough rise in that overnight allows it to release from the bowl without popping the bubbles (olive oil won't work, I tried). I drop it out onto parchment paper, let it rest 30 minutes while my pot preheats then put the parchment paper and all in my preheated pot. Super easy. 3. Also, you can use this recipe for pizza crust. Mix it up as normal, then stretch it out onto a buttered pizza pan (not stone) right away, no rise time in the bowl. Brush with olive oil so it doesn't dry out, and let it rise for a few hours. Top with whatever you want and then bake near the bottom of the oven at 450 for 12-20 minutes. Yum! If you like a crispy bottom, prevalent the crust for about 7-10 minutes before adding the toppings.
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I have made this recipe many times, and once you get the hang of how the dough should look and...