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    You are in: Home / Recipes / Pizza Dough Recipe
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    Pizza Dough

    Average Rating:

     24 Total Reviews

    Showing 21-24 of 24

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    • on June 27, 2004

      Absolutely delicious! Step-by-step instructions made this recipe incredibly easy to follow and quantities were suitable for Australian cup measurements also. Kids, husband, everyone loved the end result! I didn't need to use a rolling pin - the dough is very easy to work with and the honey is a lovely addition. I got two, medium-thick crust pizzas out of the quantities listed. I baked mine on a pizza stone and the dough turned out beautifully crunchy and well risen - I did take the option of punching the dough down twice. I made the pizzas the night before and stored them in the fridge in the pizza shape, not in a ball - this worked very well. The puncture holes was great advice - thanks! I'm going to make a freezer full of pizza bases!

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    • on March 23, 2004

      Excellent Crust! This was truly an Italian style bread type crust with a little crispness. Topped with sauce, 2 cheeses, meatballs, tomatoes, peppers, mushrooms and onions (kid style). This rose perfectly even in my cold house and there was no need for a rolling pin, pressed quick and easy with my hands. Thanks for the great recipe! (The least I could do was try one of your recipes after my error last week)

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    • on November 20, 2003

      Very clear and easy to follow directions. The "steering wheel" tip and the pricking were both great tips. I did not roll this out enough and thus ended up with it being rather thick (I talked with Mean and he said this should make about a 14" pizza.) but the favor was still excellent. I used about 1-2 cups whole wheat flour and the rest all purpose, but next time I think I will be sure to use bread flour because this was a little too bready and not chewy enough for my tatses. Next time I will also endeavor to add some spices to the crust as well. I baked this on my new pizza stone and it was quite good. We topped ours with homemade pizza sauce, mozzarella, thinly sliced onions, garlic and marinated artichoke hearts. Thank you Meanie!

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    • on October 25, 2003

      Wonderful pizza crust! Great technique for stretching the dough. I had no problem getting two, thin 12" crusts from a single recipe for my 12" baking stone. I prefer a thin crust anyway. Love the yeastiness of this dough.

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    Nutritional Facts for Pizza Dough

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 378.0
     
    Calories from Fat 89
    23%
    Total Fat 9.9 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 198.5 mg
    8%
    Total Carbohydrate 62.9 g
    20%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.9 g
    23%
    Protein 9.0 g
    18%
    Detailed Nutrition Values About Nutrition Info

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