Followed directions to the letter, baked on a pizza stone on the upper rack. I'm not sure why some reviewers complained it didn't cook through, I can only guess they had way too many wet toppings. It baked up well, but was much more like a French bread pizza than the light, airy crust we prefer, and it certainly wasn't thin. It definitely needs a longer rise, and perhaps a change to AP flour. As written, it's tough, too doughy/chewy, and just not a very appetizing crust. I'll stick with my day-before slow rise crust, it produces a thin crust that's light, crisp, and tender, with a wonderful crumb.
Was this review helpful?
0 users found this review helpful
Followed directions to the letter, baked on a pizza stone on the upper rack. I'm not sure why...