This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice. — posted by Sydney Mike

From my e-cookbook collection, this looks yummy and interesting. The only ingredient in here that I changed was to use 3 egg whites instead of 3 whole eggs as originally called for– since you don’t need yolks to bind and all.

Based on my swear-by recipe Recipe #420921 and another dough recipe.

From turkishcookbook.com.

I’ve tried many different pizza dough recipe’s and none of them give me a dough ball that I can toss and stretch like what you can buy in the store (or what I was used to when I worked at Papa Gino’s). I like my pizza dough thin, but not crunchy.