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Pizza Dough III

Reviewed: Sep. 22, 2012
i can tell from the recipe without trying it that it will turn out great BUT!!!!!! - 350degr is ***way too low*** for pizza. pizza is normally cooked anywhere from 400 to 450, depending on your oven and your pan (stone/no stone, perforated pan, dark non-stick/shiny aluminum, etc). - if the dough is sticky, keep working it. the longer you work the dough, the more the flour will absorb the water. it can take a good 15 minutes to get the dough properly kneaded. the more flour you add to the dough, the harder, tougher, and drier the final product will be. try leaving the dough as is and keep on kneading until it is elastic and feels "alive" when you prod it. that will give you a tender crust that bakes up crunchy on the outside. addendum: i just made the recipe as-is and i was right - the dough turned out absolutely perfect with enough working.
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Baker's Secret Pie Crust

Reviewed: Dec. 29, 2000
absolutely FABULOUS. i, too, have had trouble with pie crusts -- they were usually more useful as doorstops. this recipe comes out with a flakiness worthy of any professional baker. it's NOT easy, and it requires time and patience, but the results are SO worth it! (btw: use cider or red wine vinegar for a kick to meat or apple pies).
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