Pizza Dough

Cooked crust at 400 for 15-20 min, then added toppings and cooked for another 5-8 min.

• Jane Dell

• 10/18/2023

how many does this make can someone tell me plz?

• Anonymous

• Calafornia

• 10/24/2021

I really liked this recipe. Doubled the batch (but only needed 1 packet of yeast). Makes a really yummy, crispy thin crust with just enough rise. I like to feed my yeast with honey, so I added honey to my warm water and just didn't add any sugar to the dry ingredients. One thing I realized a little too late is that there are no cooking instructions for this recipe! I settled on 400 degrees Fahrenheit t. I had a hard time cooking the middles of my pizzas through before the edges were golden. Would suggest pre-cooking crusts before adding toppings just to get an even bake. Over all - super yummy! Will use again!

• Lindsey D.

• Chicago, IL

• 12/8/2020

I thought that ordinarily you’re supposed to add sugar to the yeast and water mixture when making this type of dough. I followed the recipe and it barely rose at all. Not my first time making pizza dough but first time I followed this method. Maybe my yeast was old. All that being said, can anyone clear this up for me? Do you really add the sugar to the flour and not to the yeast and water? Thanks, love BA!

• dwaynecflynn

• Nova Scotia

• 6/6/2020

This is a 5 star recipe!! I made it with spelt flour. I had to add a little extra flour when kneading. It took very little kneading. Excellent! I will use this pizza dough recipe every time.

• Anonymous

• Florida

• 5/15/2020

Good recipe, we rolled it out to a decent size for 2 people and it cooked well in the oven. It puffs up quite a bit, so if you want a thinner crust, divide the dough in half and have two smaller ones or sa e some for another meal.

• Carolyn H

• UK

• 5/13/2020

How many pizzas does this recipe yield? Also, if somebody has the metric equivalents it'd be great.

• LNSLNS

• Buenos Aires

• 5/10/2020

This turned out great! It's great with some olive oil brushed on it before cooking.

• Anonymous

• San Diego

• 5/2/2020

I'm convinced the mystery 1 is a typo - the recipe isn't missing anything. I made this with tipo 0 flour (the only thing I could find) and it was great. Good flavour, rose nicely but not too much. I also used instant yeast, so I skipped the first step with the water. This made exactly the right amount for a sheet pan, but I'm guessing it would also do two round pizzas.

• Anonymous

• Montréal

• 4/20/2020

Great easy recipe!

• usedrtglineca3220

• kiev

• 4/16/2020

Great easy recipe! Used it to make garlic knots on another page. I'm guessing the mystery ingredient is 1 tbs (or maybe 1tsp?) of sugar. I've noticed BA recipes like to kickstart their yeast doughs by adding sugar to "feed" the yeast while it's in the warm water.

• Anonymous

• Brooklyn

• 4/12/2020

I want to make this recipe tonight but what is the mystery ingredient above? HAHA :)

• Pug Mama

• Seattle

• 4/10/2020

The dough was delicious, but a little "loose." I had to add about an extra .5-.75 cups of flour to have the dough reach a "normal" pizza consistency. Also there's a mystery "1" in the recipe listing. As it is, it made a perfect zaatar flat bread...

• vailjuliana

• Brooklyn

• 4/10/2020

With all the love....I’m dying to know what the mystery ingredient is. 1 envelope active dry yeast 1 (mystery ingredient ) 2 cups (or more) all purpose flour

• Randy and Jeffrey

• Minneapolis

• 4/9/2020

I tried this recipe a few weeks ago, and it worked fantastically. Really easy to make, doesn't require and special tools or ingredients, and the resulting pizzas were delicious. Good browning on the bottom, just enough air in the crust and withstood an excessive amount of tomato sauce without getting too soggy.

• thomasjbrablec

• MD, USA

• 4/7/2020