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. "
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
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
I made this simple dough today, exactly as the recipe stated. I didn't have any issues with the salt effecting the yeast. I always add sugar and salt at the same time in doughs and keep my jar of red star rapid rise yeast in the fridge between uses. I highly recommend using this recipe if you are looking for a crisp crust with a very soft and chewy interior. I shaped half of the dough into a pizza and took the remaining half and cut it into about 10 small pieces and tossed them in melted butter, garlic salt, garlic powder, and grated parmesan cheese. I put the coated pieces in a glass baking dish sprayed with a little canola oil and baked for about 15 minutes at 425 degrees. The garlic bread pieces were just as good as the pizza I made and will definitely make this combo again frequently. Super easy to throw together and the possibilities are endless! Thanks for sharing this recipe.
This made a very nice pizza dough. It was easy to prepare and it made two nice size pizzas. I really liked the seasonings in the dough. I followed the recipe exactly as written and we really liked it. I too, baked for about 5 minutes before adding my toppings and it worked like a charm. We had sausage, cream cheese, mushrooms, bacon and onions on our and it held it perfectly. Thank you for sharing this great recipe.
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!
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.
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.
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!
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.