Hi all... I'm Ashlee from SD.
I'd rather make my own pizzas because 1) they taste better, and 2) I'm GMO/preservative/additive/fluoride/soy conscious, so I don't allow that store-bought icky substandard "food" into my home.
That was all that was mandatory, right? Now can I get onto the reason I am here?
I wanted to know how to purposely make a stiff dough so that pizza can be baked on a rack (oven/barbecue grill). Googling "stiff pizza dough recipe" brings up people complaining about their pizza dough not being elastic enough or ripping. I want to forgo the pizza pan on the grill. Please and Thank you.