Mix all ingredients in mixer for 5-7 minutes. Dough should stick
to bottom of bowl but not be soupy. add more flour or water as
necessary
transfer dough to oiled, covered bowl and place in refrigerator
overnight.
Makes 2 large or 3 medium size pies. stretch out the dough onto
sheets of parchment. this will make it much easier to transfer into
the oven. Oven and pizza stone should be preheated to 550.
Comes out best on the grill.
Originally Submitted
11/23/2008
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