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 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.
This was wonderful and easy to make! I didn't have "Italian seasoning" per se, so i just threw in some thyme, parsely, rosemary, etc. I divided the dough into eighths and made each small ball into a pizza turnover (or a mini Stromboli) and stuffed em with cheese, tomato puree and fried garlicky onions. I left a cast iron skillet in a 410 degree over and just threw the turnovers into the skillet as I assembled them and flipped em over when they were dry and just slightly golden brown. <br/><br/>The dough is soft and wonderful, and the turnovers were GREAT for work because the dough microwaves very well. One reviewer said they were even better the day after, and I think this is true. I'll definitely be making the turnovers again with *this* dough....Thanks podapo!!!
This made my house smell like an authentic Italian restaurant. Yummy. I will use this recipe going forward (adding the salt into the flour mixture as I heeded the warning that it kills the yeast if added in the first step). It rose up beautifully, had a nice outer crust and inner softness. It made 2 large calzones (I made one Buffalo Chicken Calzone & one Sicilian Calzone with pepperoni.). Thanks for sharing!
This pizza crust is fantastic. Easy to make, easy to spread in the pan and awesome taste. This will be my go to recipe anytime I want to make pizza.
As I was looking for this recipe tonight I realized I have never rated this recipe - can't believe I missed that - I have made it many times. It always comes out great and it is so easy to put together. I make just as listed and never had a problem with the salt killing the yeast.