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gromann (November 30, 1999 at 12:00 am)
I've been getting really really soft crust on the inside, but the actual outside of the crust comes out not really so much as "crispy" as it is just flat out "hard", welcome to suggestions o_O
goofyone42 (November 30, 1999 at 12:00 am)
Except for the excess oil-its a good recipe.
fyixpress (November 30, 1999 at 12:00 am)
I don't see why not to put sugar i do.I used to run a pizza parlor and I put sugar to recipe, dough just taste good, nice and soft.I took a recipe and worked on it until i was very satisfied with it.People loved it.
bhkimmel (November 30, 1999 at 12:00 am)
Putting the dough in the fridge overnight helps it to develop enzymes which adds flavor.
pedro50301 (November 30, 1999 at 12:00 am)
cool my brother lovs pizza now i can make some for him
Mluz869 (November 30, 1999 at 12:00 am)
Nice dough - Thank you
marts500 (November 30, 1999 at 12:00 am)
i have never put pizza/bread dough in the fridge...i would normally associate that with making pastry.How does that affect the pizza crust rather than let it proof and rise in a warm atmosphere...?
nicoman4678 (November 30, 1999 at 12:00 am)
This is so funny becuase my dad always says hes a creature of habbit when cooking and that hes modified it.
evansanderick9596 (November 30, 1999 at 12:00 am)
HEY ARE YOU FROM NEW YORK LOL when ever i lisen to that accent it reminds of when i lived in the bronx, i moved 2 years ago and boy do i miss the pizza
streetammo09 (November 30, 1999 at 12:00 am)
@redhongkong yeah 100'C = evaporate the water :P |
