This was a great recipe. I see lots of people mentioning how it was not enough flour. With almost every pizza dough I have made it is never enough flour in the initial ingredients. I think that is a good thing though. This way it leaves you with plenty of room to add flour while you are kneading it. If we dumped all the flour in at once, it would be impossibly hard to knead and get perfect. I think 2 cups is great to start with, then I just add handfuls as I am kneading until the dough is smooth and not too sticky. I also proof my yeast first with 1/4c water, 1tsp of the sugar, and the yeast. For 10 minutes till frothy, then add to the flour and salt. I do the cornmeal on the bottom of the pan too. Makes it taste more like restaurant pizza. :)
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This was a great recipe. I see lots of people mentioning how it was not enough flour. With...