Having had the pizza at Pizzeria Bianco in Phoenix, I was intrigued by this basic recipe......
Now this was interesting--I made this dough twice--
the first time, waaaay too much liquid to flour ratio--it was unworkable for me til I added a lot more flour. (I make pizza dough every Sunday in the summer, so I know pizza dough smileys/smile.gif
Method was more interesting than the recipe.
What was more interesting was the method. He suggested no punching the dough down (which is hard not to do, when you see that nice pouf of a rise smileys/smile.gif
So I followed instructions, and I have to say, the dough puffed nicely on the grill without punch down.
It tasted fine, dough was easy to work with once I went to 2 cups of flour.....
Not sure I would trade in the Marcy Goldman pizza dough recipe for this, but if you add some seasonings to this, it's good for 2 smaller pizzas.
Now this was interesting--I made this dough twice--
the first time, waaaay too much liquid to flour ratio--it was unworkable for me til I added a lot more flour. (I make pizza dough every Sunday in the summer, so I know pizza dough smileys/smile.gif
Method was more interesting than the recipe.
What was more interesting was the method. He suggested no punching the dough down (which is hard not to do, when you see that nice pouf of a rise smileys/smile.gif
So I followed instructions, and I have to say, the dough puffed nicely on the grill without punch down.
It tasted fine, dough was easy to work with once I went to 2 cups of flour.....
Not sure I would trade in the Marcy Goldman pizza dough recipe for this, but if you add some seasonings to this, it's good for 2 smaller pizzas.