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My mother, who is from Phoenix, sent me this recipe cut from a "Sunset" magazine about three years ago. I have been using it ever since and LOVE it. I don't have a bread machine or bread hooks for my mixer, so I do it all by hand and it still turns out lovely. I have also tried making the dough rise quickly in a warm oven rather than in a cold fridge for a long time. It works, but I must say that I prefer the cold-risen taste. I generally make this recipe in quadruple batches and freeze the extra - it defrosts wonderfully and still make a beautiful, thick crust. Be sure to lightly grease the bottom of your pizza pan with some good quality olive oil to get a crispy bottom crust!

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KrabKokonas July 03, 2007
Tony’s Pizza Dough