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Showing 1-4 of 4
on April 24, 2010
Great pizza dough! I let mine rise for the full 2 hours while I got some other stuff done, then I made a lovely pizza topped with fresh spinach leaves, chopped Roasted Roma Tomatoes with a bit of their flavored cooking oil spread on the crust before anything else, spoonfuls of Creamy Ricotta Cheese (Homemade), sliced fresh mozzarella balls, and some prepackaged grilled sliced chicken breast. I sprinkled the baked pizza with a handful of fresh chopped basil leaves before serving. It turned out like a twist on Bertucci's Chicken Margarita pizza, tasted yummy and was pretty to look at, too! My crust didn't really brown, even though I baked it on a pizza stone for the full amount of time, but it was decently crisp on the bottom, so I didn't worry so much about the color. I actually liked it even better reheated the next day. This is definitely going in my keepers file, thanks for posting! Made for PAC Spring '10 :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 23, 2010
I have never made my own pizza dough. I have always used packaged stuff and my family always complained LOL. This was so easy to make and tasted great. I followed the recipe exactly as written. Made for Spring PAC 2010.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Roxanne J.R.
on April 12, 2010
This dough made a wonderful crisp on the outside, chewy on the inside pizza crust. I only let my dough rise for 30 minutes and I made a white pizza using White Pizza Sauce, some marinated grilled chicken and caramelized onions. It was delicious! Will definitely make again. Thanks for sharing. Made for PAC Spring 2010.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 31, 2010
Serving Size: 1 (94 g)
Servings Per Recipe: 4