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I use this one all of the time myself- Artisan Bread in Five Minutes a Day is an aMAZing book... I usually double the recipe and keep the unused dough in the fridge in a covered container (as suggested in the book) for up to two weeks. I also use this recipe for pita breads- divide dough into 16 pieces, roll out in rounds, place baking stone or inverted cookie sheet into oven and preheat to 500 F. Dust pizza peel with flour to facilitate easy removal of rounds and cook each for about 2-3 minutes. Remove and place into a folded tea-towel to keep warm while others are cooking. They puff EVERY time! This recipe rules.
This turned out great! The dough was really sticky but cooperated with the flour dusting. I rolled it pretty thin and was pleasantly surprised how much it puffed up in the oven. Transferring the dough was a bit difficult with the first one, it wanted to stick to the lipless cookie sheet I rolled it on (don't own a peel), so the next time I heavily flouered under the dough and it slid off pretty easily. This was my first run at a pizza dough not using a bread machine, it's a keeper! Thank you Sandi!!