After making this recipe a couple of times, I would suggest cutting the sugar back to 1 tsp. Furthermore, while you can use the dough immediately, it is best to allow it time to raise. The best results so far have come from allowing it to raise for nearly two hours (punching it down twice during that time, and I use Rapid Rise yeast), the raising time improves both the flavor and texture of the finished crust. I also bake the final pizzas at 450 for 18 minutes, a crisper crust without burning the cheese and other toppings.
It's not perfect, but it'll do for getting on with.
If you are making this recipe and do not have the time to let it rise, I would suggest adding some spices to the dough, italian seasoning, basil, oregano, garlic and onion powder all work well...
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After making this recipe a couple of times, I would suggest cutting the sugar back to 1 tsp. ...