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 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. ;)
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.
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! :)
Really good- best dough recipe we've ever made. Great flavor- made a wonderful pizza with onions, green pepper, bacon, and a blend of cheeses. Felt like we were dining out! Thanks!
This was exactly what I was looking for; not too thick and not too thin. It made 2 smaller pizzas for us. I know that adding salt directly to the yeast wont kill it unless it exceeds a certain percentage but it is just too easy to add it in with the flour. This will be my go to pizza crust. Thank you for a great recipe.
This was a happy medium crust between a thin and crispy and a thick pan. I really liked baking it 5 minutes before putting the toppings on. I only made one pizza and with the rest of the dough I made into bread sticks. They turned out wonderful! The only problem I had was shaping the dough, and that was user error as I haven't fully mastered the dough tossing skill. Loved it, this is my new favorite pizza dough!
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!