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Reviewed Pizza Dough

Wednesday, Aug 24, 2011 on Cooking Channel

"Love that this recipe is old world hands on and not designed for a food processor. Makes me feel like I'm in Italy (okay, maybe not in Italy but at least closer to Italy than NC). The olive oil in the dough adds to the flavor and I really like the way that David uses less salt than most. It helps keep the dough from fighting it out with the to""