By Realtor by day, Chef by night on January 02, 2010
Photo by Boomette
Photo by Boomette
"Here are all my pizza secrets. I have been making this for several years and perfecting it as I went. This is really a set of directions for making the PERFECT thin crust pizza, directions for Sausage and Carmelized Onion Pizza plus my personal dough recipe- all in one. I always make this dough in the bread machine. It's a little sticky but I like it that way and I use a liberal amount of flour on my hands, rolling pin and parchment. The end result is a tender, lightly crispy, thin crust. This makes a 2 pound dough ball. It will be enough for two 10x12 rectangle shaped pizzas. Feel free to add your favorite toppings and personalize your pizza!"
Serving Size: 1 (125 g)
Servings Per Recipe: 6
"The dough was great. I made it in the bread machine. DH rolled it. He said it was easy to roll. It gave a nice crust, crispy but tender inside. Wonderful pizza dough. Thanks Realtor :) Made for the Best of 2011 tag game"
"OMGoodness! Wish I could give this 10 stars! I tend to shy away from 'dough' recipes, as I don't think that is my 'forte.' That said, DH used to work at a pizza place, and he said this is very much like the dough they used. He said definitely 5 stars; that is high praise indeed! I used my KA mixer with the dough hook attachment, and proofed for between 30 minutes to an hour. (Half of dough was doubled in size.) I added my favorite toppings, and followed all the other directions (I.e. pizza stone, and rack placement - moving pizza via parchment paper, ect.) and they were ALL very helpful to this novice. Made for Best of tag game 2010. Thanks so much for sharing your wisdom and tricks, Realtor, and a great recipe for jumping off into the world of pizza making!"
"A complete guide to pizza making all in one place. Delicious and crisp crust that I mixed by hand and topped with the suggested caramelized onions and pepperoni. If loving pizza is wrong, I don't wanna be right. Made for Alphabet Soup Tag."