This was really good--I used mostly wheat flour and doubled the recipe. USed oregano and garlic powder, as well as a little minced garlic, AND the sun-dried tomatoes called for in the recipe. I have made this twice now and both times I thought it was very good. I topped one pizza (since I doubled it I had two pizzas) with pesto and tomatoes and mozzarella cheese, and the other pizza with plain pizza sauce, tomatoes and yellow squash. Thanks for the great recipe Evangelia!
OOPS!! I also made pizza sauce tonight and combined my reveiw for that...the shiraz has nothing to do with this recipe! pardon my air-headed-ness. (thats how good this dough is)
This turned out to be a very tender and crispy pizza dough. We wanted a dough that would work for pizzas on the grill...as seen on a food network show...these worked great! They didnt stick to the grill and were the perfect texture for any style of cooking. A few changes...I didnt have bread flour.only regular..soo rising time took a tad longer (no worries though cause I knew what was up) and we didnt do the sun dried tomatoes. We will deffinately be repeating this recipe. Note...texture was not initially what I expected but that may be why it was a nice crisp dough.
This turned out wonderful and tasted outstanding! Really full of flavor and crusty on the outside and chewy inside. I cooked it in my convection oven at 400F and it couldn't of turned out more perfect. Thanks for posting an excellent recipe LikeItLoveIt....
This really good and pretty healthy too. I used ordinary spaghettie sauce and mozarella cheese on it.