How could combining some flour, yeast, and oil be so difficult? Why is it so cheap to buy premade dough at Trader Joe’s for $2, yet I can’t come close to replicating what looks so easy (and cheap) for them to do at home? Every time I’ve tried I’ve gotten something hard, dry, flat, or so doughy it’s mushy.
Unlike Goldilocks, I can never find the “just right.”
I’d already been thinking about my next big purchase- a Kitchen Aid mixer- to conquer such a feat.
But Melissa from prettyyummyfoods.com just posted her fool-proof, easy recipe for homemade thin crust pizza. It sounds like she’s searched for as long as I have, or even longer, and has finally perfected a recipe. I am so excited!!!!
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