This made a beautiful, tasty crust with a couple of modifications. First, I did have to add almost a cup of flour to make this dough kneadable. I bake a lot of bread, and am used to working with sticky dough, but this was ridiculous! (Maybe in a mixer with a dough hook this amount of flour would work) And it occured to me while adding all this flour that this may account for the lack of taste some reviewers mentioned, so I doubled the amount of salt, and used sea salt instead of table salt. I also baked untopped for 15 minutes, then topped the pizzas (the recipe made 2 12 pizzas) and baked for 10 minutes more. Perfect!
Was this review helpful?
3 users found this review helpful
This made a beautiful, tasty crust with a couple of modifications. First, I did have to add...