An excellent recipe for pizza crust, as well as calzones, or even rolls. It reminded me very much of a dough we did in culinary school in Naples. I did reduce the wheat flour to 1/4 cup, and I added some olive oil and some Italian spices.
If you have a pizza stone, then use it. Pre-heat the oven and stone at 500f. for 30 minutes.
If you are making a thick crust, pre-bake on the stone for 8 to 10 minutes. If a thin crust is what you desire, then pre-baking is not necessary. Just don't let the sauce and ingredients sit too long before you pop it into the oven.
If you have a peel, throw some corn meal on the peel (I don't use flour), place the crust on top, add the toppings, and slid it onto the heated stone.
This recipe also works great on the grill. Just make sure the grill is cleaned and lightly oiled before throwing the pizza on. You should have a medium-high fire going. Then add the pizza, close the top. About fifteen minutes later... instant love.
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