The first time I made his pizza crust, I had the same issue as another reviewer with it being very soft and almost runny. I kneaded in some cornmeal to save the batch and it tasted fine. The only thing I could figure that I had done "wrong' was using regular flour vs bread flour. I made it again tonight and added an additional 1/4 cup all purpose flour (I never have bread flour on hand) and it turned out perfect. I let the bread machine do all the work and then stretched the dough out onto a very large nonstick cookie sheet covered with a fine layer of cornmeal. I didn't prebake my crust. I just topped with the usual (bbq sauce, shredded bbq chicken and extra mozzarella for us) and baked at 375 for 15 minutes. Sheer perfection. :)
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The first time I made his pizza crust, I had the same issue as another reviewer with it being...