Pizza facts

Yield: 1 servings

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Lisa, hubby (who worked in a pizza joint many moons aog) confirmed what I thought was right - you're not letting the dough rest as much as a pizza parlor does. They make up the dough the night before and refrigerate it overnight. I know that the second batch (my recipe makes two) that has been frozen and thawed has much more elasticity, so I'd say your best bet is to make the dough far in advance and freeze or refrigerate it until an hour or so before you're planning to make the pizza. I wouldn't toss it - my luck, it'd be the day I hadn't washed the kitchen floor and you know where it would land when I inevitably dropped it. I take the dough in one hand and using the other, pull the top of the dough and tuck it under, rotate, pull and tuck, rotate, etc., until the top is smooth and the dough is perfectly round, then I let it rest about 10 minutes, transfer it to the cornmeal coated pizza peel (I use a pizza stone) and roll it out with a rolling pin. It comes out just the right shape, and there's no need to build up a lip around the edge, either. From: ALISON MEYER Submitted By PAT STOCKETT On 09-12-95

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