quite easy to make make the taste is not bad either. i'd love to make it again and again with different toppings.
Excellent pizza dough. Used it to make my Chicago Style Deep Dish Pizza and had very good results. It helps to let the dough rest a few minutes if it is difficult to roll it thin enough. I used half the dough tonight and froze the other half to use later.
Three words....FAB U LOUS !!!! I Love this recipe. Since I discovered this gem a month ago, my husband (he's Italian)insists I make pizza at least once a week. I use 1/2 cup of Romano instead of the parmegiano.I have even used this to make crazy bread. Its soooooooo good. Its way easy to make too...people will think you worked alot harder than you really did.....and thats always a bonus!
For a slumber party, my mom and I made a bunch of pizzas ahead using this dough. We made individual pizzas using 6-7 ounces of dough each. Sprinkled aluminum foil square with semolina flour, placed pizza round on it and then topped with pizza sauce and cheese. Then we sealed them up with another square of foil. When my friends came over, we pulled them out of the freezer and everyone got to personalize their pizzas with the topping of their choice. Then we baked them right on the bottom foil sheet in a 425 degree oven for about 15 minutes. All of my friends thought it was the greatest idea! This made about 7 or 8 individual pizzas.
Admittedly, I don't have a stand up mixer, so my kitchen sort of looked like I Love Lucy last night. I decided to put everything in my bread machine. It worked, but I wish I would have looked more carefully at the serving size. Next time I'll cut the recipe in half. But it was tasty and it sure smelled good.
Sounds great, but I don''t have a standup mixer...looks like you''re using a kenwood chef or something similar... Don''t you kill the yeast at 90º though? Ah, and what happens when you defrost unkooked dough? never tried!
Great dough recipe. We have been on a pizza kick and your dough is ranked up in the top 3 in our books. Thank you for sharing with us, its a keeper in our house.
Quick and easy to make. I only have a small mixer so I mix the three cups of flour for 10 minutes and then I add the cheese and other three cups of flour and mix it by hand. After it rises twice I divide the dough into four and make four "pies". I freeze three and make one fresh. They are great frozen. Just take out of the freezer, top, and pop in the oven. Great for a night when a take out pizza craving isn't in the budget.
I cut the ingredients in half, using 2 1/2 cups of white bread flour, and 1/2 cup of white WW flour. Added a pinch of Italian herb blend and a sprinkle of garlic powder. Did the two risings, then cut the dough in half and popped one in the fridge in a zip bag and the other in the freezer for later. Made pizza the next day, and it was AWESOME! I've tried dozens of other dough recipes, and this is the first one that turns out this way. Crispy bottom, puffy chewy edges, great flavor. Rolled it out on parchment paper, added Italian cheese blend, prosciutto, sliced onions and olives and sprinkled chopped drained and seeded fresh tomatoes, drizzled a bit of olive oil over all, then slid it onto a preheated pizza stone at 550, and in 7 minutes it was done to perfection. Piled on some arugula after slicing, and it was yummy! This made enough for two large pieces for four people.
Heavenly...I just came here to make something quickly (well, I had a few hours to let rise) and I've just found my go-to recipe...this is great! It's a good thing I withheld that last half cup of flour, it needed little to complete, this is a perfect recipe to work with *once you are familiar with the ratio of liquid to flour, and how to work with a KA.*