I left out the cilatro (because the other half and I aren't really fans) and was very satisfied with it. I will use this recipe again. Not only was it incredibly easy to handle (a little flour and there was no sticking) but I was able to use it for pizza on the Saturday and then panzorottis on the Sunday. I am incredibly pleased and look forward to trying other options (pizza dippers, anyone? Stuffed with mozzarella?) with this dough.
I did let mine sit and rise covered in plastic for several hours (more than the 30 minutes suggested by the author) and found a very flavourful, easy to work with dough at the end.
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I left out the cilatro (because the other half and I aren't really fans) and was very...