So this says it’s enough for two rimmed baking sheets, I’m assuming half-sheets. My oven is a tiny NYC-apartment version that will only hold a quarter sheet at a time. I’m assuming I should halve the dough for two quarter sheets but want to make sure I’m correct. Also, are there adjustments to be made in the amount of yeast or other dough ingredients when halving? Thanks Alison!
Is there a good point where we could refrigerate the dough if we can’t time it just right? Could we press it into the sheet pan then refrigerate until we’re ready to bake?
Hey Alison! The written recipe is a wee bit different than the video and I was hoping for your help: the recipe says to split the dough into two but in the video it fills one sheet pan - can you clarify (will this alter the time to proof)? Also, the written recipe calls for 2 tsp of salt vs 1 tbsp in the video - saltier the better?
Honestly cannot believe how delicious this pizza is. We made it last night. My whole kitchen was smoky (mightve used entirely too much olive oil lol) but it was impeccable tasting. Thanks Alison.
The one thing I have noticed when I make this recipe is that the crust will end up absorbing a lot of the oil and just taste greasy - anyone know why that happens and how to fix it?
May we interest you in a party of the pizza variety?
Way cool for CNN!
I made this so many times with my family - truly foolproof pizza
Has anyone tried making this pizza with any sorts of GF dough? Dying to try this recipe!
So this says it’s enough for two rimmed baking sheets, I’m assuming half-sheets. My oven is a tiny NYC-apartment version that will only hold a quarter sheet at a time. I’m assuming I should halve the dough for two quarter sheets but want to make sure I’m correct. Also, are there adjustments to be made in the amount of yeast or other dough ingredients when halving? Thanks Alison!
Is there a good point where we could refrigerate the dough if we can’t time it just right? Could we press it into the sheet pan then refrigerate until we’re ready to bake?
Hey Alison! The written recipe is a wee bit different than the video and I was hoping for your help: the recipe says to split the dough into two but in the video it fills one sheet pan - can you clarify (will this alter the time to proof)? Also, the written recipe calls for 2 tsp of salt vs 1 tbsp in the video - saltier the better?
That pizza looks amazing. Kinda reminds me of Buddy’s Pizza in Michigan. Yum!
CANNOT wait to watch your show on CNN. Am excited.
Has anyone tried to double this recipe? Or should you make two separate batches?
Honestly cannot believe how delicious this pizza is. We made it last night. My whole kitchen was smoky (mightve used entirely too much olive oil lol) but it was impeccable tasting. Thanks Alison.
The one thing I have noticed when I make this recipe is that the crust will end up absorbing a lot of the oil and just taste greasy - anyone know why that happens and how to fix it?