I've worked with this recipe twice and have been delighted each time with the results. The first time I divided the dough into three to make three pies, but I like my pizza fairly large and so the crust came out thinner than I prefer. The taste and texture were wonderful - I made three cheese pizzas the first time. The second time I planned for larger pizzas and divided the dough into two portions. One pizza was three cheese with stuffed crust, brushed with garlic butter before baking. The other was also stuffed crust with garlic butter brushed on the crust, filled with Italian dry salame, tomato chunks, mushrooms and sauteed garlic slices. Both pies had a sprinkling of dry Italian spices over the cheese. Superb pizzas, and a wonderful evening making it with my teenage daughter. Can't wait 'til next time!
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I've worked with this recipe twice and have been delighted each time with the results. The...