Kurt's Bachelor Cooking

[Kurt]

I used the bread recipe above "as is" for pizza dough once before. It was OK but was "too bready" tasting, so I tried something a little different this time.

I cut the yeast to 2 teaspoons and instead of salt I used garlic salt and added some italian seasoning to the flout.

I'v read about xanthum gum which is used to make pizza and french bread more "chewey" but I didn't have any. So I googled "xanthum gum substitute" and saw a site that said you could use plain gelatin instead. So I added a teaspoon of gelatin to the flour.

I used the bread machine on the "dough" cycle to knead and rise the dough.

Then I used a rolling pin for the dough. I noticed this time it seemed to shring back a lot more this time as I rolled it and it took more rolling to get it to the right size and thickness.

I baked it at 425f for about 14 mins.

It was really good! The gelatin really made a noticable difference in the crust. BTW the pic below uses a 16 inch pizza pan and there was enough dough to also make another smaller pizza using a baking sheet. I need some work on shaping the pizza into a better circle but I'm more into taste than looks.