Pie dough can be used for myriad things – pies, tarts, turnovers, savory hand pies – why not pizza dough? That’s the question I asked myself when I started development on the pizza dough story. Originally the story had several savory recipes such as the salty pretzels, pictured above, and the focaccia with oregano, pictured below.
The cinnamon buns were always a part of the story, and a real favorite in the kitchen. Through trial and error and discussion with the entire EDF team we decided to skew the entire story in sweet direction and make it dessert story for our March issue.
It was a blast to work on and after making over 50 batches of pizza dough the recipe is burned into my brain.