9/16/07: This is the first time I have ever been able to make a restaurant-style pizza at home. The whole family raved about it, and I am getting ready to use this dough to make another pizza for dinner tonight - second time in three days! I used a pinch of Italian Seasoning in the beer for extra flavor and baked on a pizza stone, which only took 15 minutes. Definitely do a light coating of grease to prevent sticking. Updated 8/25/09: This is still my standard, but I have switched from flat beer to milk. I found that beer can give the dough a bit of a bitter flavor, where the milk gives it a bit of sweet. I split the dough in half for a thin, crsipy crust (and save the other half in the fridge for pizza later in the week).
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9/16/07: This is the first time I have ever been able to make a restaurant-style pizza at...