* An Update! I have now made this pizza a load of times. I realize now the IMPORTANCE of STRETCHING the dough and not ROLLING it out!!! It is a nice sticky dough that stretches well!!! If you stretch and press and all that jazz, you will get bubbles. If you roll it out, it will be tough and chewy. Has anyone tried the dough and pizza? Just curious!!! Thanks!!! By the way, it also makes a fabulous thin crust pizza! Stretch/press into a jelly roll pan (or a pizza pan or two) ~ top with sauce, topping, cheese, seasoning, Parmesan and bake!*
Thanks Aunt Sheryl for sending a picture of your pizza! Just LOOK at those bubbles!!YUM!!!! Is it Friday yet?!?!? 😉
I saw this post and this one and hid my yeast so that I would not start making it IMMEDIATELY. Pizza is my weakness. Pizza night is Friday here, as waiting till Saturday is much to long. This was so so so so good and really no extra work at all, if anything, it was REALLY nice to have the dough ready and waiting for me!!!
I followed the directions found here @ Amy’s Aliments. The only thing I did different was take the dough out of fridge about an hour before I wanted to roll it out. Oh, I also baked at 425º since my oven bakes hot and last time I put my oven to 500º it rebelled and broke.
We like to dip the crust in extra warmed pizza sauce. If you don’t like crust, pass it to me, I will eat it for you!
Here are some pictures of the process. Something about yeast proofing and dough rising …… one of my favorite food things for sure!!!
Nice and bubbly and ready to go after 12 hours. ↓
You know your yeast is active when you see bubbles after 5 minutes! 🙂 ↓
Dough really DOES rise in the fridge. High fives for coolness. ↓
Finished product! ↓ (I sorta folded the top dough over some of the filling as I rolled (See note above! DO NOT ROLL!) it out too big and had extra dough hanging over the sides…..mess ups are part of life. Amy’s picture will make your mouth water.)
Don’t forget to let your pizza sit for 10 minutes or it will ooze all over the place, enjoy!!!!!