This dough came out perfect with a little altering. The bread flour definitely makes a difference. I altered a bit by using Garlic Extra Virgin Olive Oil which gave it a great flavor and i increased the flour to 2 1/4 cup bread flour. I let the dough rise 30 minutes. This resulted in a light yet crispy crust. I made two different types of pizza and used two different types of pans. I bought the "Airbake" non-sick large pizza pan with the wholes in it and the recipe makes a perfect size for this pan. I baked on the lower rack of my oven and the crust was perfect! The other pizza I baked on a pizza stone from Target. The only down side is the stone is smaller than the airbake so my crust was a little thicker on the pizza stone. I also baked the crust which was brushed with garlic E.V.O.O. for about 6-7 minutes first before putting sauce, cheese and toppings. I made a half pepperoni and half cheese and a half margherita (garlic olive oil, sliced mozzarella, sliced tomatoes and chopped basil...YUM!) and half pineapple and Canadian bacon. ALL were a hit for my family. Will definitely be making this once a week!
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This dough came out perfect with a little altering. The bread flour definitely makes a...