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1/4 Photos of Pizza Dough Perfection
I have been working on this recipe for awhile now to get exactly what I look for in a pizza crust: sweet, yeasty flavor with a big rise and chewy, bread-like texture. With some help from some fantastic, amazing chefs from this site, I've finally got it! Thanks again and again to duonyte "Chef #50509" , Dee514 "Chef #34146" , and bakingfool "Chef #1170032" for all the wonderful advice and help for a non-baker like me. This is NOT a quick recipe. It takes 4 days to ferment and really develop the flavor I wanted, but IMO it is WELL worth it!
Units: US | Metric
Serving Size: 1 (909 g)
Servings Per Recipe: 1