This is a good recipe.I take the remaining dough and make pizza bread to snack on while pizza bakes.I pull a piece of dough,roll up between hands and then stretch it out.Twist it around like a french twist donut.Drop in to hot[not too hot]olive or canoli oil.Fry until light brown on both sides and done.Can sprinkle with garlic powder or make dessert.Roll while warm in sugar and cinnamon mixture.Thanks for the recipe....
I thought this pizza dough was fine but it was not spectacular. The recipe says that it makes 2 large pizzas. I had the most difficult time getting the dough to stretch to make 2 large pizzas. It would not work! I must have spent 20 minutes working on one pie, stretching, pulling, patting, patching holes because it kept tearing and tearing. The crust was very very thin and there was a little bit thicker edge. (It was NOT pretty by the time I was done patting out the crust) I put my dough on a well oiled baking sheet and pre-baked the crust (per some suggestions on here) and then my 2nd problem appeared. The dough was completely stuck onto the pan. And it was a non stick baking pan. I was about in tears! I managed to take a very thin spatula and wedged it under the crust and bit by bit I pried the half cooked dough away from the pan. Then I slid a full sheet of parchment underneath the crust. That fixed the sticking problem. My pizza cooked nicely and the bottom and edges were perfectly golden brown. The flavor was fair - could use some spices maybe? The texture was not chewy at all - definitely more crispy. I probably won't make this dough again. I'll try another recipe.
My go to recipe for sure. Make sure to adjust the flour according to the humidity of the day. I would love to talk to those who had trouble, I must be missing something, lol.
Easy and really great to work with! We rolled ours really thin and it held up to the toppings and stayed nice and crisp, just what we were hoping for. Thanks for posting the recipe.
This recipe was excellent! It was my first attempt from scratch and it was delicious! I used this to make Stromboli and it was simply amazing. I followed the recipe exactly and it couldn't have been easier. I did as the original cook did; just loosely wrapped the dough for the final step in plastic wrap and it turned out just fine. This recipe, as is, was enough to make four large Strombolis. Will be using this for years to come. Thank you!
This recipe was cooked for me by Mike Vallejo who I met in Annapolis. It is absolutely MONEY!!! Thin crust, excellent crunch, and easy to make. Once we stretched to a standard perforated pan size, we basically had a manhole cover in Flavortown waiting for the goodies on top. My favorite would be the spicy combo of canned jalapenos or banana peppers, pepperoni, onion, green pepper, and italian salami. You could eat that off a flip-flop!!! Try this recipe.
This is my go to recipe for Our weekly family pizza night. Easy to make and delicious! I put a thin layer of cooked red quinoa and shredded spinach leaves over tomatoe sauce, before adding whatever the kids want, that way they get some real nutrition as well as fun food. Thanks for sharing this dough recipe. Happy New Year everyone, may 2013 be filled with peace, good health and great food for you and your family.
kinda terrible. This is bland. Very bland. Although it has a nice-ish texture, I found the dough far too stiff during make-up. Rising did soften it a bit, but overall will not be making again.
Very good, simple and straightforward. Did not produce the big, crispy bubbles that I am fond of in the crust from my favorite pizza place, but otherwise it had an excellent flavor and good, chewy texture.
So good! I am not the greatest cook, but even this was easy enough for me. Was a lot quicker to do than I thought and I had great results. I have tried dough premade and it never cooked correctly. This one came out perfectly. And perfect for two larger pizzas. I do think I will add more honey next time, as I would like it even sweeter.