Basic Pizza Dough
Growing up, "pizza night" consisted of some kind of homemade dough slathered in tomato sauce topped with yellow cheese and unseasoned ground beef. That's right, unseasoned ground beef. This is where I shiver. Not necessarily for the lack of flavor (or the flavor), but for the dough that was never quite done. I shivered again. To this day, I still over inspect ever slice of pizza to make sure it is not doughy. Needless to say I am not a big fan of homemade pizza, but my husband is and makes it for the family ever now and then. It's not bad, but the crust...
As for this week's recipe, I got to say I loved it! The MUST for this recipe is in the Test Kitchen Tips for perfect pizza dough and crust. Preheating a baking stone for 30 minutes at 500 degrees worked fabulously! No soggy pizza, just crispness. Yummy! |
| It bent in the middle, but it was not soggy flopping. |
I subbed half the white flour for wheat and enjoyed it, but next time I will go with white for that classic pizza taste. I used the Quick Pizza Sauce which was super yummy and healthy. I'm actually looking forward to my next "pizza night"! For this great pizza dough recipe visit our host this week, Betsy, at her blog HERE.
So glad you guys liked it. My husband must have had similar experiences with pizza growing up because he is also pretty particular when it comes to homemade pizza. Looks delicious!
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