I'll preface with the fact that I have made homemade dough maybe twice in my life, never pizza dough. I followed the recipe for the dough. But after I separated it into 3 bowls, I left it on the counter for about two hours - covered with seran wrap. It more than doubled in size (again). I thought I'd have enough dough to make 6 pizzas and planned to freeze half. But it deflated again when I touched it. So we made 3. I did things differently than the recipe suggests at this point. I didn't use a rolling pin, but pulled it apart with my hands. Then I laid the dough on a parchment paper lined cookie sheet that was sprinkled with corn meal. I pre-baked the crusts for 7 minutes at 400* (I should have prebaked for 10 as one crust was doughy in the center). Once out of the oven, and cooled a bit, I brushed the crust with olive oil then sprinkled on parm. cheese, garlic salt and italian seasoning. Next time I'll be relatively liberal with the garlic salt. My kids all decorated half a pizza with their favorite sauces & toppings. Then we baked them for an addition 12-15 minutes at 450*. They were a hit! One crust recipe made probably what dominos would call 3 medium pizzas. The crusts were not thin, but much like dominos hand-tossed or digiorno rising crust. They fed 2 adults and 3 preschool aged children with 1/2 of a pizza left over. I attached a photo.
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I'll preface with the fact that I have made homemade dough maybe twice in my life, never pizza...