Pizza Dough- Thursday, Friday & Saturday
Each 12oz portion of dough is sufficient to make one appx. 12" pizza, or a nice focaccia bread. We find that this dough stays well in the refrigerator for up to 3 days, becoming even more flavorful with each day! For best results we recommend taking the dough out of the refrigerator one hour before using it.
Bake it at ~450°F to 500°F until dough crust is nice and golden brown. Enjoy!
Ingredients: flour, water, salt, EVOO & yeast