Pizza Dough

Page 37

Cuisine: Italian | Course Type: Main Courses

(1 review)

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This is the absolute best pizza dough I have ever made. I have previously used several other recipes, but now always use this one. It is easy to make and makes a nice medium thickness crust. It makes enough for two large pizzas. I have frozen half of the dough and it was just as good when thawed in the refrigerator, then brought to room temperature before using. I used to mix it by hand as suggested in the directions, but now use a Danish dough whisk. My daughter also uses this recipe when she makes pizza crust herself. (She is able to get a pretty good fresh dough at her local Publix, but I don't have access to such.)

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