HOME MADE PIZZA COOKBOOK - Martin Oven
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INTRODUCTION Making homemade pizza can sound like a lot of work, but it's so worth the bragging rights. It requires few ingredients and you get to and enjoy showing off your way-better-than-takeout creation. Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn't use eggs or butter.…mehr

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INTRODUCTION Making homemade pizza can sound like a lot of work, but it's so worth the bragging rights. It requires few ingredients and you get to and enjoy showing off your way-better-than-takeout creation. Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn't use eggs or butter. Without the extra fat to make the dough soft, you're promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a "rich dough," which creates a softer and more dessert-like bread.
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