This turned out well for a quick and easy pizza dough. It clearly does not turn out like yeasty chewy pizzeria pizza dough, but good for quick and easy. It makes a lot of dough, as I used a 14" pizza pan, made a lip, and the dough was 1/2" thick when baked. I baked at 400", but otherwise followed the recipe exactly including the time baked. It turned out crispy, not chewy, but firm and crusty Despite all the toppings I used which were diced tomato, olives, onions, peppers, mushrooms, pepperoni, and mozzarella cheese, the crust held up and was not soggy. I was able to cut the pizza and serve a slice without it bending. Of course i prefer pizzeria pizza that you can fold in half and is chewy, but this was not what you get with this quick and easy no rise pizza dough recipe. If I have more time, I will let the dough rise, which is the key to chewy dough, but for quick and easy, this recipe works. I think I may try making up a batch a day before I need it and let it rise, punch it down and refrigerate until needed, as I have purchased it this way in the grocery bakery section and it was yeasty and fabulous.
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This turned out well for a quick and easy pizza dough. It clearly does not turn out like...