I am an idiot when it comes to bread and pizza dough. Somehow, even with store bought dough, I always have a problem with the dough being soft in the middle, and the cheese burning away LOL. I don't think I did this recipe correctly, and I promise to try it again next week with an update. It definitely has potential and if this many people are raving about it, it has to be me! I used a stand mixer, and when I had used all the 3 1/2 cups, it was still way to sticky to touch, so much that I had to plop it out from the mixing bowl to my oiled bowl, and after an hour or so I had to pour 1/4 cup flour on top of it and all over my hands and knead it through to roll it out. I used 2/3 of it on my 12" pan. I put it in at 325 degrees for 10 minutes, then removed it, topped it, and put it on the lower level for another 17 minutes at 425 degrees as someone else had suggested. To me, it was dryer than I would have liked, but I am guessing it is bc of that extra flour and because of how I baked it. I did add oregano and garlic salt to the dough, and I even put EVOO and garlic butter sprinkle glazed all over the crust, still dry. This DEFINITELY deserves a second shot, and I'll be happy to post the results bc next time I"m just going to do it EXACTLY as the recipe says even if my intuition says to add more flour or bake it differently. I'll be back!!
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I am an idiot when it comes to bread and pizza dough. Somehow, even with store bought dough, I...