Pouffy Master-Dough Pizza
I wouldn’t say these were a rollicking success. The crust was certainly tasty, but it was definitely more bread than pizza. I wonder why it pouffed so much…?
This was all oven spring, by the way. It was very, very thin when I stretched it out in the pan.
Anyway, delicious supper had by all. Not a single complaint; just a lot of bread.
Super-easy to make, also. The dough was very elastic and easy to stretch out (I used 1.5lbs on each pan).
And there’s still enough of this double batch to make one more loaf! And it is developing a lovely tangy sour smell… maybe I’ll save it and bake it up for supper on Monday.