This is an excellent dough, adapted by my daughter-in-law for use in her pampered chef stoneware bar pan. She adds one tsp of sugar, increases the water to 3/4 cup, and the yeast to 2 1/4 tsp of bread machine yeast, leaving the other proportions of ingredients as written, and mixes the dough in her food processor, or Kitchen Aid mixer. After proofing for one hour, she bakes the dressed pizza at 470F. for 15 minutes. The resulting crust is crisp and has excellent flavour.
I like her recipes. I did this recipe and my family loved it.. thank you for sharing it.
This tasted good, but I'm not sure mine came out right. The first batch I made didn't seem to rise so I threw it out and started over. The yeast proofed properly, but the second batch never rose well either. I thought perhaps this was just the way the dough was supposed to be and went ahead and made my pizza. The resulting crust was very dense and held a ton of toppings well.