By DrGaellon on August 11, 2008
"Recipe from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes."
Serving Size: 1 (113 g)
Servings Per Recipe: 8
"This is very much like my Grandmother made. Her's was more yellow and I can't figure out why unless she used eggs. It is so right on so many levels. She immigrated to the US and ran a successful eatery without learning to read or write until she was 70. She had no recipes. She cooked by taste and feel."
"Great base for lots of topping choices! Thanks so much for posting this!"
"This is the best pizza dough that exists on this planet! I was about to post it myself, but wanted to check and make sure it wasn't already here. My father in law introduced us to this exact recipe, and we almost died and went to heaven it was so good. Now it is the only recipe we use ... and we use it for regular pizza, with tomato sauce, toppings and cheese. We don't have a powerful enough mixer, so I have done this successfully by hand with a wooden spoon, though it is a bit hard on the arms! But totally worth it. You HAVE to try it!"