I have made this twice now and YUMMY! I will offer some advice. The flour definitely needs to be increased. So while my dough mixes I add about 1/2c to 1 cup more so it will not be so liquidy/sticky. The longer it rises the better! Second time I let it rise 2 hours and it seemed to triple in size! I also punch it down. It also helps to coat your pan/surface with olive oil and flour. I use a basic glass cup to help me roll it out. Before I top it I brush olive oil all around. I have to add the dough is still pretty sticky after rising so use extra flour on it and on your hands. Bakes nicely at 450 for 20 minutes, could do 15 minutes just depends on personal dough preference. I do absolutely love this recipe! Makes a thin center and nice big crust that can be used as bread sticks!
UPDATE: Made this at 10am and put in the fridge overnight and it still worked beautifully! The dough had some hard spots but the cold really tamed it! I did not need to use as much flour to roll it out, which it rolled extremely easily! Cooked for 20 minutes and did not really need to be, 15 may have been fine as it came out a little browner. But the taste..still YUMMY!!
Was this review helpful?
2 users found this review helpful
I have made this twice now and YUMMY! I will offer some advice. The flour definitely needs to...