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KRAFT Shredded Cheese
Original recipe yields 24 servings
I reduced the recipe to 6 servings and made one pizza, following the instructions exactly. I baked it for 20 minutes at 400F. The dough came together and rolled nicely. However, it did not rise. When I left it to rest 15 minutes, it stayed inert. When I cooked it, the bottom crisped up, but the rest stayed thin and doughy. I'm not sure if it was the requirement of cold water that did it... doesn't yeast (even instant yeast) usually need warm water to grow? Maybe I'll try this again with warm water.
Thanks for sharing the recipe. My pizza dough never turns out. I followed this recipe without making any changes and it was perfect. My family loved it
This is such an unbelievable, probably best tasting pizza dough I have yet made. With some minor modifications this can be one of your favorite pizza dough recipes as well. I didn't have instant rise yeast so I used a package of rapid rise yeast instead, since I did this alternation I used warm water instead of the cold. I added a teaspoon of garlic powder to the dry ingredients and after kneading the dough I covered and let rise for about 2-3 hours until the dough doubled. I then divided into 4 balls and refrigerated remaining dough I wasn't going to use. When I have baked this at a 525 degree oven for 10 min my white pizza came out better than an authentic brick oven pizzeria (thats what my husband said). Overall just amazing! I never tried parmesan pizza dough before and now it will probably be my all time fav!! A must for a white pizza recipe!!! Try!!