Pizza Dough I
For a quick & easy, no fuss crust for a pizza or calzone, this works great. All these reviews saying "you need to let it rise," or "you have to proof the yeast exactly 10.3 minutes in a 72.9 degree room" - ignore them.
Follow the recipe, as written - toss the dry ingredients together, add the wet, mix it all up well, make a ball & roll or spread it out. EXACTLY...AS...WRITTEN. If you're looking for some fancy crust that you can spend 5 days making, this recipe doesn't claim to be that. But if you've got a hankering for a quick pizza & it's the middle of the night & you've got all the topping but no crust? This is going to do you just fine. You can add some herbs, brush it with olive oil, or tweak it if you want - that's fine. But you don't NEED to do any more than the instructions say in order to have a fully functional, perfectly acceptable, basic pizza crust.
3 users found this review helpful
Nov. 4, 2012