Basic Pizza Dough

"This is my basic pizza dough recipe. It is good for stromboli also. It takes a bit of time but it is more economical than store bought crusts...and it tastes better too!"
 
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photo by krusty2316 photo by krusty2316
photo by krusty2316
photo by Sherri H. photo by Sherri H.
photo by GaramMasala1968 photo by GaramMasala1968
photo by krusty2316 photo by krusty2316
photo by andrew photo by andrew
Ready In:
1hr 45mins
Ingredients:
6
Yields:
2 twelve inch crusts
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ingredients

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directions

  • Combine sugar, water and yeast in a measuring cup or small bowl.
  • Combine flour and salt in a large bowl and make a well in the center.
  • Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
  • If dough is too sticky, add a bit more flour.
  • Knead until smooth on a lightly floured surface.
  • Place in an oiled bowl, cover with a towel and let rise until doubled.
  • IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
  • Punch down and let rest for 10 minutes.
  • Makes 1- deep dish or 2- 12-inch pizza crusts.
  • To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

Questions & Replies

  1. Do you freeze before you let it rise?
     
  2. How long does it take for the dough to double if in a warm place?
     
  3. Can you use vegetable oil instead of olive oil?
     
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Reviews

  1. This is such a great recipe! I make this in my bread machine, and then when it's finished the dough cycle, I take it out and let it rest in an oiled bowl for another hour, then roll it out for pizzas. It has become a firm favourite in our family!
     
  2. I've been using this dough for months now and boy am I glad I found it! I've tried many homemade doughs, but none gave me the consistency I was looking for. This dough however was awesome! It is now my one and only! Sometimes I add garlic powder and Italian seasoning for some extra pizazz. Thanks for the wonderful recipe! <3
     
  3. Today was my first attempt at pizza dough and this was absolutely brilliant, will definitely use again in the future. Made as instructed, but in the future I will use as the basis and play around with adding other ingredients. Thank you so much for this.
     
  4. No Knead is foolproof. I let my dough rise overnight in the kitchen but it can also rise well in the fridge. If one is in a hurry, use fast acting yeast or add 1/4 teaspoon citric acid to the yeast. Make sure the liquid that is added is not too hot or it will kill the yeast and it may not rise at all. Also, I use a wooden or plastic bowl. In the no knead process, obviously kneading is not necessary. I let my dough proof from 8 to 16 hours. It develops a great flavor while proofing and it is ready for lunch or dinner. This is how it is often done in Europe : ) In order to bake it quickly, I turn my oven up to 550 degrees and let it preheat for 1/2 and hour. Pizza ovens get to over 600 degrees but my oven does not go that high. I bake on parchment or a pierced pizza pan in order for the bottom of the crust to cook well.
     
  5. This was easier than I thought. The dough came out so nice and raised I couldn't believe my eyes. The rest was even easier since I only had to add the sauce, ham, bell pepper, mushrooms, onions mozzarella, feta cheese, parmesan and some chili seeds. The only problem I encountered was caused by my wife who ate 3/4 of the whole pizza, thus forcing me to make a new one. LOL Thank you for an excellent recipe.
     
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Tweaks

  1. I wasn't too thrilled with this recipe. The dough was bland and too soft- I like my pizza dough chewy. I substituted 1 c bread flour for one of the cups of flour to give it more bite, but if I ever use this recipe again, I'll do all bread flour. This recipe would probably be good for deep dish pizza- but for regular pizza it is too soft and wimpy. The thing I did like about it was the ease of the recipe and how the dough was not tough to handle.
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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