This is the first pizza dough recipe I've tried that has successfully withstood my penchant for overloading toppings. For me, pizza isn't primarily about the dough, it's about what's on it!
I took some of the suggestions and covered my pizza pan in cornmeal, then baked the dough for 5 minutes before adding toppings. I also used half whole wheat flour, just because I always do.
After I cooled and sliced it, I was amazed at how it didn't stick or fall apart, like so many of my pizzas usually do. I was actually able to eat my pizza as finger food. Will definitely use this recipe for all my pizzas going forward!
Was this review helpful?
1 user found this review helpful
This is the first pizza dough recipe I've tried that has successfully withstood my penchant...