I have been making this recipe for years, and my husband gets excited whenever I do. We've made pretzels, we've braided pepperoni into them, we've let the kids shape dough into teddy bears. They all work great. When I used this dough to make calzones, we knew we wouldn't go back to regular pizza dough. This recipe is much more flexible for rolling and folding, and the baking soda mix crisps the outside beautifully! We can make a calzone with a thinner crust without risking a tear, giving us a fabulous product with fewer calories.
If you have a stoneware baking pan, you'll end up with a much better finish than if you use metal.
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I have been making this recipe for years, and my husband gets excited whenever I do. We've...