WOW!!!!!!!! I have been searching for pizza recipes for 5 years - have made very disappointing crusts that would either resemble a cracker or at the most a mediocre frozen pizza. Folks, this is THE recipe to follow! If you follow it, the pizza gods will bless you with beautiful crusty bubbles, the perfect crispy on the outside CHEWY (not bready/cakey) on the inside bite, and a dough that will keep in the fridge for several days. Don't worry about proofing the yeast for the overnight cold ferment method. I proofed it for the sponge method, but I don't believe it was necessary. I know others have said that you need more flour, but the key is to dust the dough, dust your surface, scrape out of the bowl gently, dust more as needed, and gently fold the dough from the outside edges to the middle with a dough cutter/scraper (I do this instead of kneading). Aside from the "extra" flour you use to dust, try to resist adding a whole lot more flour.
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WOW!!!!!!!! I have been searching for pizza recipes for 5 years - have made very...