This is a time-consuming recipe, but well, well worth it. Thin, chewy crust. I added garlic granules to the dough for more flavor, and brushed the entire crust with garlic butter and sprinkled it with sea salt before a quick ten minute prebake (until it starts to brown). I used the sponge method, but let the dough ferment for two hours as another reviewer stated. I also raised the dough in a warm oven, as previously stated, and it did cut the rise time down to around an hour. I spread my dough on two cookie sheets, and after letting it rest mid-stretch it formed perfectly. Best pizza dough recipe ever! Thanks for sharing!
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This is a time-consuming recipe, but well, well worth it. Thin, chewy crust. I added garlic...