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Pizza originated in Ancient Greece as did lasagne, even the words pasta and macaroni are Greek.always stealing from us Greeks and claiming it as your own.
Its a fairly versatile sauce, we recommend a wider pasta like a pappardelle or tagliatelle or even great with pastas with a hole such as Rigatoni and penne rigate to hold the sauce best. We don’t recommend the thinner noodles like spaghetti or linguine it will slide right off.
I would have if there was a recipe shown...first off cups is a bad start for measuring flour, then maybe you can explain what the measurement "some water" is, and also "I have 2 1/2 cups of water here and she only used, once again, "some"...so how do you work that math? @@louamling1688
@ MORSO D’ ITALIA thank you for taking the time to share with us, sorry to see so many negative comments, especially before they ever try the recipe. Well I tried the recipe and it was an excellent crust. I stretched it out like a Neapolitan pizza leaving air around the edge of the crust. I did not use a pan I laid it directly on my pizza stone it was really good and by the way I did use Crisco and I believe the garlic enhanced the flavor of the crust. so I say don’t knock it till you try it. And if one does not wish to use Crisco and would prefer olive oil knock yourself out. I will try stretching it out in a pan. And I will try rolling it out then and putting it in a pan and rolling it out then and cooking it on a pizza stone and will update the results. I would like to know how you prepare your pizza using this dough. I think I read that you said you put it in a pan do you roll it out or simply stretch it.
Any one who uses Crisco in Anything is not a real chef or even a good cook. This is not a recipe for good pizza dough. This is a recipe for heart failure. Just another shill for the bad fats companies trying to stay in business with patently unhealthy products. NO!
Can this dough be frozen and if so at what stage after it is mixed or after the first or second rise? You said this was a crispy dough am I right in assuming it is to be rolled out thin?
I just made some homemade pizzas. It was a 4 day process, though. I first made poolish and let it cold ferment for 3 days 300g of “00” pizza flour, 200ml room temp water, 5 g of dry yeast, 5 g of honey (to activate yeast), and 15 g of sea salt. After three days of cold fermentation I added 200 ml of water, 300 g of flour and 25 g of sea salt and then bulk fermented in the fridge for 24 hours….
