Why this recipe works:
Using bread flour and extended kneading gave us outdoors-structured soft crust we would have liked, however it was hard to stretch. Proofing the dough on a single oiled sheet pan that people were using to bake the pizza permitted it to stretch by itself because it proofed (and saved us a dish at cleanup time). find out more
Using bread flour and extended kneading gave us outdoors-structured soft crust we would have liked, however it was hard to stretch. Proofing the dough on a single oiled sheet pan that people were using to bake the pizza permitted it to stretch by itself because it proofed (and saved us a dish at cleanup time). To have an simple and easy , fresh-tasting chunky tomato topping, we just stirred drained diced tomato plants along with salt, essential olive oil, garlic clove, and oregano. Baking the pizza around the cheapest rack and cooling it on the wire rack produced the crisp bottom crust we searched for.
Serves 4
When the dough snaps when you press it towards the corners from the baking sheet, pay for it, get forced out for ten minutes, and check out again.