tag:blogger.com,1999:blog-3858972901987304831.post4673579163140531129..comments2024-03-25T10:36:19.239-05:00Comments on The Bake Dept: Perfect Thin Crust Pizza DoughThe Bake Depthttp://www.blogger.com/profile/14271952109557677317noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3858972901987304831.post-20231609157051050802023-01-07T12:35:24.653-06:002023-01-07T12:35:24.653-06:00Oh sure, you're welcome! Thank you for the AT...Oh sure, you're welcome! Thank you for the ATK suggestion and for your tips! A long cold rise sure brings out the flavor and now I need some pizza stat. Thank you!The Bake Depthttps://www.blogger.com/profile/14271952109557677317noreply@blogger.comtag:blogger.com,1999:blog-3858972901987304831.post-67005183891611700692023-01-07T10:23:06.246-06:002023-01-07T10:23:06.246-06:00Thanks for sharing your ideas here I used to make ...Thanks for sharing your ideas here I used to make this kind of a pizza dough. Now I"m using an ATK recipe which combines all of the dry ingredients in a mixer and then adds in the oil and the water. It works pretty well. After the initial rise, I cut the dough in half and put it into the frig for a long, cold rise. Anonymousnoreply@blogger.com