104 Reviews

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!

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BowerBird December 02, 2009

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

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goyeabean May 14, 2011

This was pleasantly easy to make. I kneaded the dough by hand (about 10 minutes) and it came together quickly. I followed the recipe exactly as written. The crust held up really well with sauce, cheese and toppings. 450* for 15 minutes was perfect, too. Great recipe, easy to follow, and tasty, too!

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NELady April 21, 2010

This was quite good; but it was far too sweet with 2 tablespoons of sugar. It remined me of hot cross buns.

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uneater April 29, 2009

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.

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SuperSpike July 01, 2006

this dough was simple to make. the only thing i would say was it tasted a bit too sweet for pizza dough- next time i will try using less sugar.

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Mopsy142 June 27, 2006

This is an excellent starter recipe. It may help for beginners, however, to make sure their water is between 105-115 degrees F or the yeast will work, thus dough will not rise. I also added to this some dried oregno and dried basil, along with a premixed garlic herb spice. Not only does it smell awesome.. it adds sooo much flavor to the end result!! Also for beginners... you will know you've kneaded your bread enough when you touch it and it "bounces back"! Enjoy!

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CMSANDER January 09, 2006

I made this last night, and had home-made pizza in about 2 hours! the dough turned out wonderful. it was enough for a 12 in. pie and 2 calzones. thanks for this recipe, its definitely going to become my regular homemade dough from now on!

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Mizzy March 08, 2004

Great pizza dough...My ids are eating this as I write this and all I hear is yummy!!! Thank you for the recipe...I have a new dough recipe now.

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~jb4~ January 02, 2004

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.

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I_Fortuna January 01, 2016
Basic Pizza Dough