Wonderful, Simple & Versatile! I have made as originally printed numerous times and enjoyed but have now incorporated my own twists which I prefer. I use it for all types of dishes that require a savory crust and vary the herbs/spices to dishes. I only use 2 c. A.P. Flour, Rapid Rise yeast, 3/4 c. warm (temp checked water 120-130F), add 1/2 tsp. of sugar to dry ingredients, (split 1/2 tsp. salt & 1/2 tsp. garlic salt, add other herbs/spices, whisk all dry ingredients & yeast, add 3/4 c. water, mix it with a wooden spoon to incorporate all flour, then pour in the olive oil, slather my clean hands with olive oil & start kneading in bowl to mix in oil & get glutens working about 5 to 7 min. I make it the evening before, oil it, wrap in plastic wrap & Lg. Ziploc bag & put into fridge to slow rise. (can sit about 3 days in fridge) About 2 hrs. before I am ready to start using it, I will bring out, divide into portions on floured parchment paper.. brush with oil flatten/stretch a bit, oil with olive oil, then cover with plastic wrap & allow to rest. When ready to use, flour clean hands, pick up dough and place into greased pan & shape with fingers or use rolling pin over plastic wrap while sitting on counter. (Roll out fairly thin, it does rise a fair amount.) When making small pizza's/calzones, I use my toaster/combo oven & bake @ 450 on greased parchment paper dusted with cornmeal, place on a pre-heated upside down pizza tray (no pizza stone). Awesome results always!
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Wonderful, Simple & Versatile! I have made as originally printed numerous times and enjoyed...