Great crust! I did have to add quite a bit of extra flour to make the dough 'kneadable.' However, it worked great! I did the 'sponge' method; I used warm water and fed the yeast a little sugar, let sit for 40 minutes with the 1/2 c flour, then added everything else. When all the kneading was done I put it in a warm oven and let it rise for an hour. It was so easy to toss and shape! I had to cook it a bit longer than stated, but the flavor was great; I didn't add anything to it. Wonderful, chewy, pizza-crusty flavor! Thanks for a wonderful recipe! UPDATE: Made this again using the cold rise method. I actually left it in the fridge for 2 days, which worked just fine. The flavor was awesome and I had big pizza dough bubbles in the crust; still took a lot longer to bake, but I think part of my problem is that I don't own a pizza stone.
Was this review helpful?
4 users found this review helpful
Great crust! I did have to add quite a bit of extra flour to make the dough 'kneadable.'...