Made this yesterday. What s success!!! I am really a dedicated thin crust person (for which I use your Italian flour). But this was terrific. Made it just as written, including the KA regular flour, but left out abt 1/4tsp oil (the dough seemed to be swimming in the pan-also recipe translates 18g of oil as 1 and 1/2 TBS, but but 18 g is more like 1 1/4)
Pizza was just as described: a wonderful soft, fluffy crust with "to die for" CRISP on the outside. I am going to have to stop myself from making this evry time I turn around.
Thank you.

• Reply