Baking with Julia
Is this your new “go to” pizza dough? Do you like it without red sauce? Do you want to eat spoonfuls of onion confit in private? Do tell!
Yes – to both questions
After a FFwD Pissaladiere with onions, I knew the family wouldn’t eat this…I’ll be back in two weeks.
We don’t do onions in our house, so we were able to get a little creative with the toppings. The dough is definitely a keeper!
I can’t find the Onion Confit post by Paul? Anyone else find it?
I can’t seem to find it either. :(
Loved the onion confit, guilty of eating it right out of the skillet with a spoon! Yikes! Pizza dough okay, probably not my favorite.
I’m glad I wasn’t the only one doing that!
Me too! So good..
the pizza dough was great–with the onions and with cheese and tomato sauce.
Dough is GOOD. Saved some for next pizza. Would like to add cheese to the dough.
Liked the dough for a sturdy dough. LOVED the confit.
Hear hear, it was a great dough to work with and eat. definitely a keeper. Love the magic that happens when yeast and flour meet.
When I make this again I will make it much thinner. The dough was really easy to work with and easy.
I agree with most of you- I would definitely use this dough again, not so sure about the confit. Although I will say, after getting them sliced up- the prep was easy.
check on link
Confit was excellent. Added a bit more spicing just to bring up to prefered spice level. The pizza dough was ‘ok’. Will continue looking for “THE” pizza dough that will be my ‘go to’ dough.
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