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    Pizza Dough

    Average Rating:

     141 Total Reviews

    Showing 1-20 of 141

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    • on November 18, 2009

      I'm sorry, I'm giving this one star because my dough won't rise. I'm sure it's going to be delish if it ever does, and if I make it differently in the future. Please read this, I googled it.... "Do not add salt directly to the dissolved yeast as salt will kill it. Instead dry-blend it in with the second cup of flour and then add both to the recipe. "

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    • on March 04, 2011

      This comes out perfect every time even when Im a space cadet. I sub in garlic salt for the salt, otherwise as the recipe directs. I preheat the oven to 200 deg F. and let the dough rise on the oven door in a bowl on a hot pad

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    • on January 30, 2011

      This was great! Added salt to flour so as to keep yeast happy. :) Your recipe produces a more "bready" pizza dough which would be great for grilling or use in a wood oven. Thanks for an alternate crust texture--those who like to pile on toppings or "Chicago-style" try this one! :D

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    • on May 20, 2010

      I just found this and used it for our last minute dinner. Followed almost exactly but I used spiced olive oil and doubled the brown sugar... Also, I didn't have italian seasoning but I had italian bread crumbs and that seemed to work fine. It was a huge hit and now this will be my main pizza dough recipe! Thank you!

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    • on November 15, 2009

      I followed the recipe almost exactly as written. I added a bit more Italian seasoning, by accident actually and it was still excellent. My entire family loved it and it was so easy. We won't be ordering pizza anytime soon now that we have this recipe. Thanks so much for posting.

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    • on August 21, 2009

      This worked wonderfully! I made it in my ABM. I added 1/2 t of garlic powder and onion powder. I also used bread flour instead of AP. I made 4 good size calzones and 2 mini calzones for my son (using soy cheese for him) Baked at 425 for about 18 minutes. I'm going to freeze the leftovers for lunch. Thanks for sharing.

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    • on December 27, 2004

      I had never tried to make pizza dough before, and I am glad that I finally took the opportunity to do it! This was so easy to prepare and made one of the best pizza crusts I have ever had. A lot of flavor in this one, and will be my dough of choice from now on! And as another reviewer had stated, this is a very versitile dough that is going to be great for calzones! Great Job, podapo!

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    • on August 11, 2003

      Well Podapo, since I loved your biscuits soooooo much, I have decided to give your pizza dough a try..... well I certainly was not dissapointed. A delicious pizza dough recipe, we loved the taste of the italian seasoning, the crust was nice and tender, This is a keeper, I will be making it again. Thanks for a great recipe.

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    • on March 21, 2012

      This is my go to recipe for pizza dough. I usually need more flour than it calls for, around 4 cups. Also, I substitute the Italian seasoning for whatever spices will suit the pizza. It has worked time and time again. I can make a batch if people show up and usually bbq it. Always a hit!

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    • on January 25, 2012

      This is definitely a step up from the betty crocker recipe I had been using. Very fluffy! I had to put it in a warm oven with the door open to get it to rise, but that seemed to work well. I definitely recommend the tip on pre-cooking it a bit before adding toppings. Ours was still a little doughy in the center even after a 10 min pre-cook. Would also make great breadsticks. I felt like I could have added more flour before turning out onto the board, it was very sticky to work with for awhile.

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    • on August 24, 2011

      this is the best pizza dough I have ever tried. My son even loved it. Instead of oil i did add bacon drippings and a little extra italian seasoning. It did require more flour then then suggest but I just wrapped left over dough and froze for next time. Its delicious. Try it you wont regret it

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    • on August 15, 2011

      Easy to make and quick, but the dough was VERY tough.

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    • on July 09, 2011

      I loved this!!! I made this exactly as described, but precooked the crust for a few minutes before loading it with toppings. We will be using this to make our pizza crust from now on. It was great!

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    • on June 25, 2011

      WOW WOW WOW!!! I have tried several pizza dough recipes and have never been all that happy with them. But this one is AMAZING!! The only substitute I made was that I used bread flour. I also prebaked for 7 minutes before adding toppings. I used the recipe for Ultimate Pizza Sauce with this and our favorite toppings. It is what I would imagine an authentic Itilian Pizza would taste like. This is a definite keeper. Was easy to put together and the results were awesome. I highly recommend anyone try this. I made a 16 inch and 12 inch with one batch.

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    • on May 22, 2011

      Quick, easy, and yummy!
      Great recipe will use it all summer for pizza from the garden cooked on the grill.
      Love it!

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    • on April 09, 2011

      Well, it would seem this recipe is very much like many other recipes, except it is far superior in outcome! I made this last night, and easily got 2 pizzas from the dough. In the oven, the dough puffed up, but then also crisped nicely on the bottom. A wonderful combo! I set my oven to 500, and did the 5 mins only dough, and then 10 more mins with all toppings. Thanks so much for posting!

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    • on February 25, 2011

      Made this dough and followed intructions to a T. Somewhat a pain in the ass to make but well worth it in the end. Turned out excellent, the only dough I have ever made succesfully. Thanks for posting

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    • on February 07, 2011

      Loved it. Thanks.

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    • on January 29, 2011

      I thought i had reviewed this recipe but i guess i never did! this dough is the BOMB!! its all i have ever used to make pizzas now for YEARS! i use to use the pillsbury dough in a box - and i would always have a hard time rolling it out - it was always either sticky - or too springy and wouldn't roll out - had countless problems! this dough NEVER have a problem rolling it out and making it - perfect every single time - makes making pizza fun!!!! its a Saturday night tradition! I changed the measurements to 1.5 times the recipe so it made an extra pizza- i get 3 11x17 pan size pizzas this way.... LOVE it! :)

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    • on January 07, 2011

      good stuff! made great bread sticks, add the salt to the flour though, it rises better. I used some fresh chopped basil and it was amazing. I think i am going to make a few batches for the freezer! thanks

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    Nutritional Facts for Pizza Dough

    Serving Size: 1 (70 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 234.7
     
    Calories from Fat 36
    15%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 293.9 mg
    12%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 1.7 g
    7%
    Sugars 0.7 g
    2%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    italian seasoning

    Detailed Nutrition Values About Nutrition Info

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