This is a great recipe. I made the pizza crust according to instructions except I used instant yeast, and added a teaspoon each of garlic powder and Italian blend. I added flour as needed to reduce stickiness of dough. I also used my KA mixer to knead for 5 minutes. Rolled the crust out thin on a vented crust pan, precooked until lightly browned before adding a light covering of sauce, pepperoni, black olives, and sautéed onions and mushrooms. Topped it off with mazzarella and a sprinkle of italian blend. Mmm mm good. I had a little dough left over so I placed it in an oiled Baggie in the fridge. The next day, I let the dough rest on the counter to room temperature, then kneaded by hand for a couple of minutes. Shaped into two rolls, placed on a cookie sheet prepared with corn meal. Brushed with olive oil, sprinkled lightly with Italian blend, and after sitting a few minutes, I brushed the tops with ice cold water. Baked in a 415 degree oven for about 15 minutes. Omg, the rolls were awesome! Used with leftover pot roast for sandwiches. Tonight I made more dough, only this time it will be used to make rolls as needed this week. This is a keeper. Quick and easy for a dough recipe.
Was this review helpful?
1 user found this review helpful
This is a great recipe. I made the pizza crust according to instructions except I used instant...