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Store bought pizza dough beat my homemade batch last Tuesday
I spent 4 hours nursing a dough recipe from a friend in Denver, letting it rise twice and shaping it by hand. Then I grabbed a $3 ball from the refrigerated section at Safeway as a backup, and it stretched thinner and crisped up better in my 500 degree oven. My crust came out tough and dense, like I was chewing a fence post, while the store one had those nice airy bubbles. Am I missing some secret to homemade dough, or is it just not worth the effort for a weeknight pizza?
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wesley38520d ago
Did your friend's recipe use cold water?
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