I'm trying something new for supper tonight--a no-rise pizza dough. I've heard of them before, of course; there are plenty of recipes online. And I'm all for a pizza dough that doesn't take an hour and a half, so we'll see.
The dough itself looks promising; it worked up like regular pizza dough, except it wasn't as elastic. This isn't a bad thing, because my pizza dough is usually so elastic that it's hard to form into a flat circle. I have fresh tomatoes, rosemary, and green peppers on top of it, with mozzarella cheese (Amish-made, so at least it's from Ohio) on top. Yum!
If I remember, I will post a picture of the finished product when it's done, along with a review and a link to the recipe I used.
The dough itself looks promising; it worked up like regular pizza dough, except it wasn't as elastic. This isn't a bad thing, because my pizza dough is usually so elastic that it's hard to form into a flat circle. I have fresh tomatoes, rosemary, and green peppers on top of it, with mozzarella cheese (Amish-made, so at least it's from Ohio) on top. Yum!
If I remember, I will post a picture of the finished product when it's done, along with a review and a link to the recipe I used.
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