Excellent recipe. I will confess to a phobia when working with yeast--it seems to present too many variables for my liking, but this turned out prefect. I will say that, when I tried to pat/roll out the dough, it seemed too sticky and soft; likewise, once rolled, I could not easily transfer the shaped round onto the baking pan (it lost its shape and I re-rolled it once onto the greased baking pan). I pressed on despite fearing the worst at this point. Adding to my apprehension was the fact that I was using this as a base for a white pizza--the dough seemed again too soft when brusing on the olive oil and garlic sauce. Fortunately, my fears were unfounded and the resulting pizza was just perfect! The crust had a perfect texture (the perfect happy medium between a thin crust and a thick crust) and was perfectly done throughout. I was also concerned about the crust having a "yeasty" taste, but it tasted just right. I usually buy pre-made crusts, but this recipe may very-well put an end to that.
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