Very nice bread. I should have made the two smaller loaves, as I had a hard time rolling up the large loaf tightly enough (therefore the big air gap at the top of the loaf) and the larger loaf barely fit on my largest baking sheet or in my oven (I have two smaller ovens, not a large oven like most have). But the flavors were great and good texture to the bread.
Great pizza! Made the dough using the food processor method. And as stated, the dough didn't stretch to the edges - it kept pulling back. We made this in a pampered chef stoneware pizza pan, so it turned out with a really nice crust. The sauce was amazing, considering how easy it is to make. I goofed and bought a fresh mozzarella ball, but am glad of it. The sliced cheese was gooey and delicious under the crispy pepperoni slices! Will definitely make this again! Thanks for posting! Made for Culinary Quest 2016. Team Pi Rho Maniacs.
I made this pizza with the best ingredients available, and I loved the sauce and dough. Sadly, my oven didn't get hot enough and the result wasn't as pretty as I would have liked. It still was vey tasty, the crust got nice and crunchy on the bottom, and had a great chewy texture. Made for CQ '16 for the Sisters of the Traveling Pans.
This is a great dough recipe, I tweaked it and make garlic-parmesan bread sticks, with the addition of 2 teaspoons garlic powder and 1/3 cup Parmesan cheese added to the dough mix, before baking I brushed the sticks with olive oil, then sprinkled Parmesan cheese and dried Italian seasoning on top. The dough is lovely to work with and made some awesome bread sticks, thank for your great recipe deblevin!
I confess I was afraid that the water quantity mentioned in the recipe would be too much. No problem the quantity was perfect and the flatbreat resultet not too humid.
I had only problems to loose it from the mold. I don't know the reason, perhaps the mold itself or the cheese of the recipe. To take it out I used a silicon spatula and I manged to take it out without destroying the bread. This bread is really very good, I love the combination with rosemary and cheese.
It would be great cut into small pieces and served as appetizier. Made for "Culinary Quest 2014"
I like the pretzels at the mall and always grab one when I see them. I saw this and decided it was about time I tried making them. They are easy to make and other than needing a little practice twisting them the right way they were awesome! I love dipping mine in mustard. Such a great snack!
This is great tasting bread! I made it on the dough setting of my ABM and after it came out I decided to make foccocia. So instead of coating it with butter, I used extra virgin olive oil and some sea salt on top. Let it rise for 30 minutes in an olive oil coated bowl covered with plastic wrap. Then I baked it for 20 minutes at 350 F, yanked it out, raised the temp to 400 F and brushed the top with olive oil. Then I baked it for an additional 10 minutes at the higher temp. I was completely satisfied with the flavor and the olive oil gave it the delicious crust my family loves! Made for Alphabet Soup tag.
This is an excellent everyday bread, Gerry. I made it start to finish in the bread machine and followed the recipe and your recommendations to the letter. I love the simplicity of the recipe and the soft texture of the bread. I'll be using this recipe often.