Delighted with this. I've tried different pizza dough recipes using A/P and bread flour, but this is the first time I've used this particular blend. Recipe and instructions on bag allows the dough to sit and rise in the fridge overnight. Little kneading involved.Def recommend use of a pizza peel if you're using a baking stone. The recipe on the bag yielded a beautiful pizza with a crisp bottom and chewy, poofy edges. Now, I only had to bake my pizza about 5 - 6 minutes give or take, way less than the time recommended in the recipe. I'm also at a 7000 ft elevation where baking makes for a super irksome exercise in recipe-tweaking. I also check the bottom of this pizza crust by flipping part of it up with a wooden kabob stick. When it's brown crusted on the bottom, it's done.My done and your done might be 2 different things so please take into account the thickness of your pizza and number of toppings loaded on to your dough.I also flatten and fry this same dough in medium hot oil til golden brown, drain on paper towels, brush with garlic oil and smear it with a dollop of sour cream for a different taste treat. Delish!
Rating:
[5 of 5 Stars!]