2 Reviews
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hollisbella on 5.9.2016
Wonderful pizza dough, I once read that you should leave the dough in the refrigerator for a day or two for a chewier crust, and we left it in the fridge for a day and it was soooo good that way, next time I may leave it in for two days. Great recipe, very easy to work with.
thebakingbadger on 3.26.2011
This recipe is great! It’s so simple and delicious. And, it’s easy to reduce when you only want to make one or two pizzas.
One thing to note: I don’t bake this as instructed. Instead, I turn my oven on as hot as it will go and bake the pizza until it starts to brown a little bit (about 7 minutes).
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jimmye on 7.14.2010
Hmmm….I think I’ll try this one out next time I make pizza. Been looking for a good thin crust recipe and I think this will be just the thing. Have you tried freezing the extra 3 balls of dough for later? I think it would work alright…I will probably try it even if you haven’t yet. Thanks for sharing!!