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Pizza Dough I

Reviewed: Oct. 11, 2013
I made this tonight exactly as written and it was FANTASTIC! (Well, I did let the finished dough sit for 15 minutes though while I was chopping pepperoni slices, strips of pepper and preparing the tomato sauce. However, I'm not sure that step was necessary; it didn't rise noticeably. But either way, boy was it fabulous!) In any case, you do not need to proof the yeast separately as some have suggested. I didn't and my crust was delightfully thick, fluffy, rich and crispy. I only decided to try this recipe in a desperate attempt to save dinner when I discovered in horror that the pre-made crust I had purchased just a couple of days prior had sprouted mould all over. Ick. I didn't think it would work, but to my delight, it produced one of the best crusts I've ever tasted (way better than the $20 per pie variety we usually order in), and all in a knick of time. I will never purchase pre-made crusts again--this is my new go-to weekly pizza crust recipe.
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