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Very good recipe. I used my mixer and after the 2 1/2 cups flour I switched to the kneading dough hook for the remainder of the flour (then I didn't knead it at all on the counter). My favorite trick for rising any bread dough is to put a mug of water in the microwave for several minutes till it's boiling and creates lots of steam in the microwave cavity. Then open the door quickly and put the bread dough in the greased bowl into the cavity. DO NOT TURN ON THE MICROWAVE AT THIS POINT. Just use the warm steam. Rises bread like nothing flat and doesn't dry out the surface. We tried making pizzas several ways with this dough...pressing thin and baking directly, pressing thicker and prebaking before adding ingredients. Both were very good. Thanks for posting.
This is the best pizza dough we have tried. It's easy to make. I make the dough, my husband makes the pizza. He says the dough is easy to work with. Our favorite part is that we can make it a thin crust and it doesn't get soggy. Up next, making the dough into bread sticks.
Great recipe! I did doctored it up with extra black pepper, oregano, basil, onion flakes and dried parsley. I also used red star yeast (not fast-rising) and then left the oiled dough it on the counter all afternoon... It rose to a light spicy perfect crust, divided into two large crisp thin crust pizzas. The extra spices made it taste a bit like pepper biscuits. <br/><br/>For the sauce I simmered two small cans of paste with olive oil, garlic, basil, oregano, parsley, cayenne and thinned with water. <br/><br/>Ooh baby, it was... Extraordinary!
Makes a great dough. We used it on the barbecue and it worked great.
Excellent recipe for a basic pizza dough crust.
Love it, love it. Every time I make it is a hit. We like ours thin. I put everything in my mixer and I only measure, warm and let it rest. I even used it fir my daughter's birthday party when I had 26 girls making their own pizza. Super easy and delicious!
Thank you, thank you, thank you!!!!! This is the best pizza dough I've ever made or tasted. I made it exactly as the recipe instructed and it turned out absolutely perfect! And DH, who usually doesn't like a thicker crust pizza actually loved this one. That's major!! From now on this is my go to. Thanks so much for sharing.
This was excellent and made two big pizzas. One we made on a cookie sheet with edges and the other we made in a standard pizza pan. I proofed the yeast with the water, sugar, yeast and waited for 10 minutes until it appeared foamy/frothy (proofed). I substituted garlic salt in place of salt. Added 3 T. of Italian Dressing, 1/4 cup parmesan cheeese and proceeded as instructed. I eliminated the use of Oil and just used the Italian Dressing in its place. We stuffed the edges of the crust using Mozzarella string cheese which we sliced in half and placed in the pizza in the cookie sheet with an edge. We did prebake both crusts and then proceeded as instructed. These pizzas turned out fabulous and the crust was fantastic! The stuffed crust was the favorite. Thanks for sharing, loved it, very easy and quick rise time. ;)
This makes a great dough! I didn't mix all the ingredients with the yeast...I just added them to the flour, and I had no brown sugar so I used white. The consistency is inbetween a thin crust pizza and a Sicilian pizza. I always cook my pizza at 550 degrees for 15 minutes. It sounds high but I never get gooey dough in the middle and the pizza is perfectly cooked.
I just made this and its the bomb. Made it half whole wheat and unbleached white and it easily made two cookie sheet pizzas. Olive oiled the pans and made nice crunchy crust even after cooling off.