Dennis was in charge of making Sunday dinner. He decided on pizza. He did his research and used this dough recipe. The dough was made 24 hours ahead.
And after rising, rolling and 24 hours later, he separated the dough into three large balls.
We, together, rolled each of the balls flat, flouring the tops and bottoms (to prevent it from sticking) on our pizza peel.
Because the weather was nice enough to have the barbeque on, we grilled our pizzas.
The first one was brunt, on the bottom mostly.
Note: for herb lovers, use fresh basil on your pizza. It taste amazing and out of this world.
This is probably the best dough that I’ve had, home made style of course.
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