This is a great dough to work with. I made 2 batches of the 1# recipe; the first one, I made a round 14" thin-crust and did not pre-bake. It came out excellent after about a 10-minute bake time. The second one I rolled into a rectangle and put it in a 9x13 pan and pre-baked for 5 minutes; topped and baked for another 10. Outstanding pan-pizza! Or sicilian, whatever. I'll def use this again, thanks.
I used this for Cinnamon-Coffee Sticky Buns and it turned out great. I made 1 1/2 pounds and it came together fast. Thanks for sharing. Made for Photo Tag.
This was a nice, easy dough to put together and to work with. The dough is definitely 5 stars but the cooking method didn't produce the result I expected. Even cutting 2 minutes off of each baking (before toppings and after toppings) didn't stop the crust from being a little too crispy and hard. We really enjoyed the flavor and I would make this again, but I think I'll skip the pre-baking or lower the temp. Thanks for posting this easy recipe!