This is a very versatile recipe, and very good also. We use it regularly on Beer and Pizza Friday. Sometimes I make it as written and sometimes tweak it, depends on what kind of pizza we decide to make. It always turns out great. If you need or want ideas to change it up a bit just read some of the reviews, so many people have some great ideas, or just go crazy and start adding stuff. So far I have never used a mixer I just mix it by hand and cook it on an old pizza pan I stole from my parents 25+ years ago and it came from a pizzeria that went out of business so it must be at least 35 years old I don't grease it, corn meal it, or flour it and the crust does not stick. In our oven 475 seems to be the right temp.
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This is a very versatile recipe, and very good also. We use it regularly on Beer and Pizza...