I've made Friday night pizza for years, but only in the past year started making my own dough. With all-purpose dough, when stretching the pizza dough, it pulls back together and also it is pretty easy to put a tear in the dough while stretching. With this 00 dough, it can be stretched very thin, does not pull back, and tends to not tear. I ultimately migrated to a 50/50 mix and it works perfectly for what I seek out of my pizza dough. The next step was learning how to make a proper spoolish prep. That takes the dough to the next level
Rating:
[5 of 5 Stars!]