Both times I tried using this recipe I had to add about twice the flour it called for, for it to become a "stiff dough" at all. The first time, I made homemade fried strombolis and the consistency of the dough worked out decently, though I was short on dough so had some problems with it tearing. The second time, I made two double batches for two 16-inch crusts, because I worried I'd have tearing problems again. The crust, while very tasty, came out more like bread or rolls instead of the chewy-soft consistency of the pizzas our favorite local pizza place makes. Maybe next time I'll make the two double recipes but will make three pizzas instead of two. Can't seem to find the happy medium between super-thin crust and almost a Chicago-style crust yet.
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Both times I tried using this recipe I had to add about twice the flour it called for, for it...