In my adventure to do everything from scratch I've gone back and forth regarding pizza dough. Although it isn't hard it does require planning ahead and some days I just forget. On those days when pizza was on the menu I revert to the canned dough (Pillsbury), the fresh ball of dough from the pizza shop (Papa Murphy's) and the frozen ball of dough (Sprouts). These are not bad but not the best. I wonder if my favorite pizza delivery place (Round Table) sells dough? I'll have to find out and see if this dough, done at home is as good as there pizza.
Last night I started my official homemade test using Daphne Oz Two ingredient pizza dough. (1 C. whole wheat self rising flour and 1 C. Greek yogurt). Since I didn't use self rising wheat flour I added 1 t. baking powder, 1/2 t. salt and 1/4 t. baking soda. I like to keep ingredients on hand to a minimum so if I can make something from a staple I try and do so.
1) Daphne Oz Two Ingredient Pizza Dough: Overall rating is a 4 but for taste I would give it a 3. It was easy, quick, only 5 minute rest time, small batch which was perfect for two but would have served 3 (2 pieces each). You could taste the "wheat" flavor so for a pesto or oil pizza sauce I don't think it would be as good. For the BBQ sauce or a red sauce I think it was fine because it hid the wheat taste more.
2) TBD. As I try a new crust, plan is once a week, I'll post the latest here. Hopefully by the end I will have a dough that is easy and that I love.
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