After I posted yesterday about our incredibly delicious thin crust pizza orgy on Sunday, a couple of you asked about the recipe. Ummm…well, this time, we used store-bought pizza dough, the kind that comes in a squishy ball in a plastic bag in the dairy section of the grocery store. We normally make our own, using one of two recipes we have honed, after trial and error, but we both wanted to watch the Patriots play, so we took a short cut. However, I think the secret behind the wonderful crust was the roll-out method. Peter rolled it out as thin as he could, then let it rest for a minute or more, rolled it out again, let it rest again, then rolled it out a third time. The rest time helps allow the dough to stretch and relax so that it can NOT relax too much after your crust is thin. Also, don’t let it rise at all. Use it straight out of its resting state. Good luck and let me know how it works for you.
Happily married for a million years, Grammy, Mom and Mum-in-Law, kitties Sophie and Phoebe and best dog in the world Boo! Community theater actor and director. Happy library volunteer and amateur (translated to lover of) photographing nature. Avid reader (via Kindle on my iPhone) of fiction. In love with Midcoast Maine.
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