Quote:
Originally Posted by gjbingham  Dave - Good recipe. You state that it makes a 12 inch pie dough. That's got to be at least 3 or so huh, not just one? |
Yeah, I divide it into 210 gram balls, for a total of 4.
Divide it in half if you want big pizza pies!
And use two batches for the extra, extra, extra large pie.
Fun to stretch, but I haven't figured out how to put it in the WFO yet.