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1 hrs 5 mins
I make pizza frequently for family and friends. I have tried dozens of dough recipes, but keep returning to this no-fail favorite. It is a compilation of ideas from different sources and has evolved into our favorite dough. When making dough, I have found technique is often as important as the ingredients, so I tried to be as specific as I could with directions. I use my hands instead of our bread machine or stand up mixer because I can get "the feel" of properly mixed dough. The amount of flour varies with relative humidity and altitude, so developing a feel for the dough when kneading takes some practice. The kneading is also a great stress reducer for those days when you feel like kicking something (one reason this is my dog's favorite recipe). When you get this dough down, delivery/take out is history. NOTE: Do not use tap water. The chlorine inhibits the yeast from doing it's job.
14 inch ...
Units: US | Metric
Serving Size: 1 (169 g)
Servings Per Recipe: 8