Man, I love that Daring Bakers pizza dough. It’s super easy to make, pliable, and really thin. The only minor down side is that it takes a few hours in the fridge (like 8). I usually halve the recipe, and it still makes a lot for two people. But I’m a piggy and tend to eat myself sick on it. That’s how good it is – hey, can’t waste good dough, right?
Don’t worry. I covered them so they wouldn’t get chilly.
And then I rolled it out and made ‘zza! Actually, I’ve been using more of a pushing motion with the dough. You don’t know how many years I rolled a crust onto the edge of a pie and wound up with poofy looking monstrosities.
I like to toss them on my ghetto-ass broken pizza stone (it’s like a craggly semi-circle now) in a 450-550 F oven. Nice and toasty, and done in under 10 minutes.
I totally ate myself sick on this. I think Albany John may have had, like, half a pie. And yet, I still want more. Haha! Pizza!
If I had a bunch of pizza stones, I’d try to make a full-sized pie. Right now it’s not possible, but I wonder if you could trick your family into believing you had pizza delivered, or something like that. And not in a Digiorno way, but in a good way. Like Paesan’s.