I used the sponge method outlined in the recipe. Had to let the sponge sit for an extra hour due to other chores. Had to add 1c extra flour to the dough. I let the dough rise in a warm oven and it doubled in size in only an hour. I cooked this on our gas grill to get that "as close to brick-oven-at-home" quality as I could, with toppings of only red sauce and a 4-cheese mix of mozzarella, fontina, asiago, & parmesan. Crust is great...nice and chewy! I don't have the knack of spin/tossing the dough, so had to settle for just rolling it out a bit--doesn't take much or it will get too thin and rip! This was very good; I think my fave pizza crust that I've tried. Thanks, Nandia!
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I used the sponge method outlined in the recipe. Had to let the sponge sit for an extra hour...