By swissms on February 16, 2009
Photo by littlemafia
Photo by littlemafia
"The dough is wetter and stickier than most pizza doughs -- but it bakes up light and crisp. Be sure to add in the additional 1/2 cup flour after stirring in the water. Continue to sprinkle with flour as you knead the dough. Published in Gourmet, January 2006. A good platform for lighter pizza toppings. Update: Several members have commented that they have had issues with their yeast. I have made this recipe many times with no trouble. When the yeast "foams", all you need is a thin layer coating the top of the liquid. Also, be sure to use unbleached flour, not the standard bleached flour. Hope that helps."
Serving Size: 1 (57 g)
Servings Per Recipe: 6
"Our pizza was probably a 3-star result, but the problems were largely my fault, so I'm going to give the recipe 4 stars. I used a baking sheet rather than a pizza stone, and I think that was a mistake. I also discovered that my seldom-used cornmeal had bugs in it (yuck!), so I attempted to use flour instead. That didn't work so well. I do have a concern about the method used to start the yeast. I went through three brand new packets of yeast trying to get the mixture to foam. The third time I threw in a few pinches of sugar, and only then did I get foam. I suggest adding a bit of sugar from the start. Thanks for posting!"
"I made two batches of this recipe, the first one my water was too hot so dough did not rise as well. Second batch was perfect and doubled in size nicely. Both batches stretched and cooked well. I should say exceptionally well since there were parts of the crust that were so thin I was worried the toppings would leak through, but it does indeed fluff up nicely. For others I would suggest check the temperature of your water and yeast should be at room temperature, so if stored in refrigerator (like I do), take it out and let it warm up before using. Excellent and saved to my recipe book, thanks for posting!"
"We have a rule :mom makes the dough and I make the topping. And it works great every time,especially since I don't like to touch dough. My mom said it was wetter than her usual recipe and she adds more oil to it. We enjoyed it.Thanks for sharing."
"This is good. I had difficulty with Step 2-the first time it did not foam up, so tried again and it did bubble slightly. Both yeast packages expiration dates were March 2010. I had no more yeast here, so went with it. The technique in Step 2 is unique in that it uses flour vs. a bit of sugar. I see that this recipe is posted in other sites, most of which have the flour mixed in with yeast but when I make this again I will use a teaspoon of sugar instead. Thank you swissms for sharing."