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.

Explore posts in the same categories: Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: