This recipe is fantastic if followed as is. However, I did make some changes I feel improved the overall taste of the dish.
Firstly, I proofed the active dry yeast in 110 degree water for ten minutes with the sugar. Then added the flour (2 1/2 cup), two basil leaves from the garden, 1 clove minced garlic, and 2T olive oil and mixed for 5 minutes on speed 2 (KitchenAid) with the dough hook. Then I added the salt and mixed for 1 more minute. Let the dough rise in a warm place for 30 minutes. Roll thin and bake for 5-7 minutes then topped with sauce leftover from The World's Greatest Lasagna (also from this site), cheese, and fresh basil from my garden.
It was amazing!
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This recipe is fantastic if followed as is. However, I did make some changes I feel improved...