I tried a few variations of different pizza dough, and this is by far the easiest to work with for me. I started making homemade pizza so that I can shape the pizza to bake in my toaster oven. My husband and I both love thin crust, and this recipe can make 3 portion of 10 inch by 10 inch thin crust pizza (I have stretch it to make 4 portion of super thin crust). I just put all the ingredients in my bread machine to let it knead for 10 minutes. I don't own a pizza stone yet, but I find that pre-baking the crust first to a light golden brown at your highest temperature setting before adding your toppings really makes a difference. I also let it rise in the fridge at least overnight. It's not necessary, but I always have a hard time rolling out pizza dough. If I let it sit for at least a day or two in the fridge (after I portion out the dough), I can just press the dough into whatever shape and it doesn't bounce back. Excellent recipe!
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I tried a few variations of different pizza dough, and this is by far the easiest to work with...