This is a cool recipe, and it was so easy. I doubled the recipe as I have a big up crew to feed, and I found that while I was working with the first half of the dough, the second half proofed a little bit an was nice and soft and easier to work with than the first half, so I would recommend letting the dough rest for about ten minutes before you form it into your crust. That's jut about long enough to prepare all of the toppings, so it still saves time. I also think that brushing the crust with a little butter or olive oil after baking to make it a little easier to eat, as it was a bit too hard for my taste. I also think this would be delicious with some fresh herbs and cheese added to the crust. My whole fan enjoyed this recipe and I'll will be using this as my go to recipe for pizza, calzones, or even a flatbread. Thanks a bunch for such a neat recipe.
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This is a cool recipe, and it was so easy. I doubled the recipe as I have a big up crew to...