Not fab but good in a pinch. I'm used to making 24-hr pizza dough(which is the best, in my opinion, because the fermentation makes for an outstanding flavored pizza crust) but today when my two kids each had a friend over I wanted to throw together a quick lunch that they all would like. They did, but I thought it was chewy despite my having rolled it very thin. I know my yeast is good because it's fairly new and I keep it in the freezer. I bake artisan loaves all the time and my yeast works fine in them. I baked the pizzas on my stone and both browned on the bottoms but the edges of tops were pale even after the cheese had browned. I don't think I'll make this again; I'll just plan ahead and use my 24-hr recipe. The kids'll just have to have peanut butter and jelly next time...
Was this review helpful?
1 user found this review helpful
Not fab but good in a pinch. I'm used to making 24-hr pizza dough(which is the best, in my...