posted on Dec, 13 2010 @ 04:04 PM
Originally posted by 12m8keall2c
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil
3 tablespoons sugar
1 (3/8 ounce) package quick-rising yeast
1 1/2 cups warm water
I have actually used this very same recipe for years. I do have one addition that you should try though.
I was told once that if you add an ounce of whisky to the dough, that it makes for a crispier crust. Well I tried it and have been doing that every
time since (when I have whisky of course). It is hard to describe as the crust isn't hard or anything, but it does add to the crispiness.
It's well worth a try in any event, you just might like it.
And here I am with everything but the whisky but you have given me a hankerin so that is what I will be having the next couple of days.