This dough really IS quick and easy! I made mine with all purpose flour, then with bread flour, then with whole wheat flour, then with whole wheat bread flour--it turned out beautifully each time! I added a teensy bit extra water and olive oil when using the regular whole wheat flour, just because the variety I use can be quite dry, but otherwise, I didn't change a thing about the recipe; each time, the dough came together into a soft but not unmanageable ball. I'll admit, I cheat on the "handmade" part by mixing up my dough in my stand mixer, but I have a feeling that the dough would come together just as nicely when kneaded by hand. I like to make a batch (or double-batch) of the dough, and then divide it into smaller portions, setting aside one to use right away and wrapping and freezing the rest. I thaw a portion of dough overnight in the refrigerator, let it hang out on the counter or in a warm place for about an hour before baking, and then stretch out, top, and bake. Delicious, simple, fast = GREAT. Thank you for this recipe!
Was this review helpful?
0 users found this review helpful
This dough really IS quick and easy! I made mine with all purpose flour, then with bread...