Archive for April 13th, 2012

  • I've always preferred thin crust pizza to the deep pan. In this recipe, I have allowed the dough to proof twice. It's not necessary, but I find this results in a softer dough that allows me to roll it out thinner.

    Making sourdough pizza dough

    I've always preferred thin crust pizza to the deep pan. In this recipe, I have allowed the dough to proof twice. It's not necessary, but I find this results in a softer dough that allows me to roll it out thinner.

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