Unfortunately, the pizza didn't turn out quite like I had hoped, and the best compliment I got from my husband was, "it's at least as good as frozen pizza."
I was using a hand mixer rather than a stand mixer for the dough, so maybe that was part of my trouble, but I found the dough very sticky and hard to work with. Anybody have any insight on this problem? Was it the mixer? The temperature? Is that just how all dough is? Then when it was time to bake the pizza the toppings cooked much faster than the thick crust, so the top was overdone and the crust was still soft.
I did not make my own pizza sauce, although that recipe was included in the magazine too. Perhaps if I do it again I'll give that a try. I also used turkey pepperoni for less fat.
*Before cooking*
*After cooking*
Overall, it wasn't a total bust. At least I know I can make something that's as good as frozen pizza.
Hehe, I love Tom's comment. I've never tried to make pizza dough, but in my other sticky dough experiences I would say it never hurts to just add more flour...chances are you had a lot of humidity, or at least more than the people writing up the recipe, so adding more flour to get the right consistency and to make it more user friendly never seems to hurt. The final result looks good!
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