I have had this saved in my recipe box forever, but have been reluctant to try it, as I like my crust pretty thin. Finally, I decided to try it out. When adding the salt, I also added 1/2 teaspoon each of dried basil, parsley and tarragon. After I punched down the dough and formed it into a ball, I put it in a Ziplock bag I had lightly coated in olive oil. I put it in the fridge overnight, and pulled it out for dinner tonight. I separated it into 2 portions, and rolled one out. ..I brushed Uncle John's sauce liberally on the dough, put it on a pizza stone and baked it for about 8 minutes. Then I pulled it out, topped it with homemade pesto sauce, slices of fresh mozzarella cheese (hint: to make perfect slices of fresh mozzarella, place it in the freezer for about 15-20 minutes- much easier to slice!), and fresh from the garden tomatoes. The crust was a tad thicker than my normal preference, but I am not complaining. To say this pizza was scrumptiously delectable would be a major understatement! Thank you for sharing this recipe Mr. Sharp...truly a go-to, palate-pleasing winner :)
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I have had this saved in my recipe box forever, but have been reluctant to try it, as I like...