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For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White Pizza. Martha and Christian Petroni prepared these recipes on episode 503 of Martha Bakes.

Source: Martha Bakes, Episode 413



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How would you rate this recipe?
  • nhersch
    2 JUL, 2016
    Can this be frozen? If so, what steps needed to us. Just defrost and use or another rise?
  • MS12200191
    20 FEB, 2016
    How do you measure an 1/8 oz. I might need to use a different recipe.
  • jmboisineau2
    20 FEB, 2016
    You should ALWAYS weigh ingredients, not measure by volume. Also, it sounds as if the original poster did not turn iff her machine before adding ingredients. Commin sense would tell one that adding ingredients to a moving mixer will create a mess. The recipe's fine. The poster sounds inexperienced.
  • mjrhansen4
    16 NOV, 2015
    Terrible recipe!!! It should come with a warning! The show said 3 1/2 cups of water, but the written says 3 1/4c... & 2 lbs of "00"(from the show) is NOT 8 1/4 c., it is 5 1/2 c!!! This recipe overheated my KitchenAid also, it states to mix the dough and then add salt I had salt flying all over my kitchen! Someone from Meredith network or Martha Stewart owes me a new KitchenAid Professional Series 600 stand mixer in Stainless Steel, and a bag of '00' flour to boot. What a horrible waste!!
    • jmboisineau2
      20 FEB, 2016
      This recipe's perfect if you follow the WRITTEN directions. Looking at the ingredients, it's obvious you should use the lesser amt. of water & add more only if necessary. Every bag of flour's different, even w/in the same brand. Atmospheric moisture & chemical composition in a particular bag mean some flours need more water, some less. ALWAYS use your senses & common sense when making anything. The TV flour may have needed more water that day - it's not necessarily a discrepancy.
    • lynn.abell
      6 JAN, 2016
      Try cutting the recipe in half. That is what I did and it worked like a charm - we had a pizza party and people were raving about the pizza.
    • MS12196125
      2 JAN, 2016
      He said 2 pounds 8 ounces of flour (2.5 pounds, not 2 pounds). But Martha did say 3-1/2cups water, but this recipe says 3-1/4 cups.

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