This family tradition began so long ago! and we had rather abandoned it at home and been eating out instead....both are fun! I thought I had included it in this blog but I hadn't I had emailed it to many friends. Then I realized I only had institutional sized recipes on my laptop...so here it is the crust and the sauce. Remember that the age of the yeast and flour plus the bakers mood will all affect the final product. I like a thick curst so the two 12" pizza crusts make one 15" crust and an 8"x6" forccia at our house. You could add 1/4 cup more water and a little more flour to make a thicker 12" pizza or double the recipe. The dough if oiled can be frozen for up to 1-2 weeks, it will affect the quality.
The reicpes are attached below as pdf files, Bon petite, Buen Provecho & buon appetito!
The reicpes are attached below as pdf files, Bon petite, Buen Provecho & buon appetito!
| pizza_brisson_two_12in_crusts.pdf |
| pizza_brisson_sauce_two_12in_crusts.pdf |
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