10/10 will do again.
Followed Sally's recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.
this post was submitted on 30 Aug 2026
196 points (100.0% liked)
Bready
2910 readers
5 users here now
Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 3 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Definitely going to be doing it again and trying different things. The recipe made two 12" pizzas, which I made both tonight. Next time, I'll definitely freeze the other dough ball and only make one.. it was plenty for my partner and me with a fresh salad on the side!