I read some of the comments and took some advice. I needed enough dough for a 14-inch stone, so I used 1-1/2 times the water, flour (though I used whole what pastry flour), wheat germ and salt, the one package of yeast, and 2 tbsp of honey. It rolled nicely on my stone. I baked it at 400 for 15 minutes, which was a few minutes too long; however, after adding my ingredients for a Greek pizza and baking it another 12 minutes, it was crispy and very yummy. Next time I won't prebake it as long or I might decrease the heat to the recommended 350. Definitely a crust I'll try again. Yummy!
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I read some of the comments and took some advice. I needed enough dough for a 14-inch stone,...