I'm familiar with the original Breton recipe but having never made it I thought I would give this super-easy recipe a go. I had zero success with pizza dough rising (for all of the risings!) Having never previously worked with store bought dough I have no idea what I did wrong. The taste was as expected but it was too dense. Any help from anywhere out there? I will try it again. Someone please weigh in before I mess it up again! Thank you
If any recipe called for a video- this isn’t the one
I made your recipe from the magazine. It burned to a crisp in the skillet at that temperature in 30 minutes! It called for 40-44 minutes. I would have had the fire department at my house. It took me 3 hours to make so just a tad disappointed. I see your recipe here is different. Food and Wine called it one of their best 40 ever. I will never try one again!