Pizza Dough

I'll assume you bake it at a particular temperature for a certain period of time.

• John P

• Florida

• 8/1/2022

I think this is great. I do divide the flower. I use 1 and 3/4 cups of all-purpose and a 1/4 cup of whole wheat. It comes out great!

• Lanny

• 7/9/2022

I must have missed something. Cook at ??? for ???.

• Anonymous

• akron ohio

• 3/21/2022

❤️ Love this recipe, simple no fuss muss, add garlic powder and pepper melee to a 50:50 wheat:white flour, instant yeast and warmer water, divide into three for smaller pizzas, cast iron fry pan at 450F 🍕👀

• Rohn7664

• Ontario Canada

• 2/26/2021

This recipe is a good starting point. I made the following changes and really like the flavor, texture, and workability now. Substitute instant yeast for the active dry yeast. Take out 1/4C all-purpose flour and add in 2T whole wheat flour and 2T corn flour (fine corn meal). Add dried rosemary (1/2t?) at the end of kneading - sooner doesn’t work as well.

• tom4671

• Brookline, MA

• 12/29/2020

I discovered this recipe at the beginning of the pandemic. It's a fool proof recipe for a crispy pizza. I make it in a 13 x 9 pan lined with Silpat.

• silvia_v

• Belmont, MA

• 6/23/2020

I thought the crust was pretty good. I might add a little bit of herbs to the dough next time because it was a little bland. I used a little extra salt and I would actually skip that next time as it was plenty salty. I used a pizza stone to cook mine and even with putting down cornmeal, the dough really stuck to the stone. I will either flour the stone or use a different pan next time. I would recommend this highly for a fast pizza dough (I usually use a 5 hour sourdough one). Its the best of the 1-hour doughs.

• gutterstars

• Hilliard, OH

• 6/5/2020

I make this recipe almost weekly in the summer. It’s great for single size Neapolitan style pizza in our wood burning oven or for a bigger multi serve pizza on a stone on the grill. It’s a super versatile dough. I used honey today instead of sugar and it was yummy! It’s also very easy to double which I do almost every time since it’s easy to store extra.

• Gailgogreen

• Chicago

• 5/16/2020

This is an excellent pizza dough recipe. Very crispy and flavorful. I have been making it for several years now. It’s very easy to make, Pretty much idiot proof! Give it a try, you can’t lose. I am from Chicago and you just can’t good pizza in California so I prefer to make my own.

• TaraB93428

• California

• 4/8/2020

Dough was nice and easy to work with. Used my KitchenAid instead of processor, and backed off the salt by half as well as using only 2 TBS olive oil in the dough. (hubby’s health issues). Made it thin style on a cookie sheet and half baked for 8 min at 450* to load up later in the day. Will certainly make again.

• vincentd3

• Mid Missouri

• 4/4/2020

My new go to pizza dough!

• Anonymous

• MA

• 3/29/2020

Thin crispy crust when stretched over a 16 inch pie pan. The sigh is so easy to work with that I don’t need a mixer or food processor, just a spoon and my hands. Family loves it and they can personalize their pies.

• Lucy C

• New Jersey

• 1/2/2020

A very good go to pizza dough. Best thing is that you can make it in an hour and that is awesome if you have a last minute hankering for pizza one night. Behaves very well when shaping and doesn’t spring back like some of my more artisanal doughs do. I tried to do one big pizza in my oven, but that was too much so stick with the sizes that are recommended. For sure it will be a go to for us. One of the best doughs I’ve made recently and I bake a lot.

• rjlewis1

• Hornby Island BC

• 8/26/2019

I made this recipe with my 4 year old (mini chef in training), it was super easy, as long as you know how to work dough. If it looks crumbly, then you haven't worked it enough. I made mine in my stand mixer with a hook. I let it rip a little longer on the mixer, then turned it out on my table and kneaded it for about another 2 minutes until smooth. I did have to add a few more tablespoons of flour since is very humid and rainy here today. It turned out great. I also added a little garlic powder and Italian seasoning for a little extra flavor.

• Raiasma0418

• Buffalo, NY

• 8/7/2019

Super easy and delicious! My new go - to dough recipe!

• Phillydreaming

• Cambridge, Md

• 7/26/2019