PERFECT crust. There is a little crunch to the outside, and inside - chewy. A slight yeast flavor to the end crust. Absolutely delicious! The only issue - the dough was sticky/tacky, and seemed to tear easily, even with added flour (could have been due to humidity). We ended up rolling the dough and then placing on a sheet pan which was dusted with cornmeal. Topped the dough with a skim of olive oil and paste of freshly roasted garlic; baked for 7-10 minutes at 425. Lowered oven to 400, topped with one layer of good provolone, three thinly sliced tomatoes, chiffonade of basil, some salt and pepper. THE most PERFECT pizza I have ever eaten!
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PERFECT crust. There is a little crunch to the outside, and inside - chewy. A slight yeast...