Pizza Dough

I have always been partial to thin and crisp when it comes to pizza crust. This weekend I added about six tablespoons of olive oil to the dough. The result was a much finer and smoother texture. More like cake dough and much more suitable for thick crust pizza than the usual thin crust we have made in the past.

A couple of loaves of bread were made from the excess dough. They seemed softer and more like cake too.

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