I have tried many, many dough recipes over the years and have always been disappointed. But my quest is over. This is an easy dough to make and it freezes very well. It makes the right amount for our family of five. I've been just amazed at how well this dough rolls out, stays together when picked up (no holes!!!!) and bakes up with a nice crisp bottom that doesn't "droop" when we pick it up. The flavor's great and I like that we get some whole wheat in here for a bit better nutrition. I'm in the U.S. South, and made sure to use bread flour for the dough - our typical flour used to make cakes, etc would not have enough gluten for this recipe.
I've also learned to preheat our stones - we have a stoneware like a Pampered Chef that I preheat to 425 degrees F and a NerdChef steel stone that I put in a second oven at 475-500 degrees F. I also turn a 10" cast iron skillet over in the same oven as the steel stone. Getting the stones hot and making the pizzas on a peel and sliding them on to the stones & skillet yields a better crust for us. I sprinkle the peel with some yellow corn meal to help the dough slide off easier.
No more searching! This dough is great! Now I just need to make a lot ahead and freeze it so we don't have to wait during the week.
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I have tried many, many dough recipes over the years and have always been disappointed. But...