Fail-Proof Pizza Dough | Reni's Kitchen

I've made this dough four times now trying all the different suggestions and variations. The best result though was to make it as per the recipe! There is quite a big difference in the final result depending on how you add the yeast. You'll get a thin & crispy result if you add the yeast to the warm water first and a thicker bready base if the water is added to all the dry ingredients at the same time. 

 

I made a huge deep dish pizza using all the dough in a 9x13 baking dish; piled high with cheese and toppings..the crust was thick, soft and moist just the way I love it!! 

I used olive oil and also added lots of dried herbs to the dry mix. This recipe also makes a really good garlic bread if you top it with olive oil, crushed garlic and parmesan cheese. I doesn't seem necessary to let the dough rise first, I didn't really notice any difference. Maybe our yeast is a bit different in NZ!

Get the recipe here >> Fail-Proof Pizza Dough @ laurenslatest.com

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