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Pizza Dough III

Reviewed: Jun. 21, 2012
Amazing recipe. I've made this repeatedly over the past two weeks. As usual the biggest point is prepping the yeast properly. I added more flour since tacky dough doesn't roll out well. I used perforated nonstick pizza pans at 360 degrees with both loaded and skimpy toppings. 25 min bake time, but delicious and perfect every time. I personally like to add a bit more sugar to the recipe. The sweetness helps offset the yeasty flavor and woprks well with salty toppings. I make a ranch sauce that is absolutely amazing with this dough! 1 Cup Milk 4 oz of Cream Cheese 1/2 stick butter 1 Ranch seasoning packet (for making ranch dip/dressing) Parmesan Cheese Melt the Cream cheese and Butter in a sauce pan while the dough is rising. Once malable, add the milk and seasonings. Once thoroughly mixed add parm cheese till desired thickness. SMOTHER the dough! The more the merrier it seems. I think I will try adding some additional garlic salt to the sauce in the future. I love to experiment :)
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