This was fantastic. I hated having to wait for it to rise (that's ALWAYS my problem with making bread of any sort!) but, wow, wow, wow, it was really worth the wait! I will print this and put it in my recipe binder and make it many times. I added garlic salt (out of fresh garlic), basil, and oregano to the dough, and for toppings I used sauteed onions, thawed frozen spinach, yellow squash and sun-dried tomatoes. EXCELLENT!!!
it was all right,it is alot of work for all right
Absolutely, hands-down the best pizza dough I've tried thus far. The cornmeal gives it the real "pizza crust" texture as opposed to a lot of other pizza dough recipes I've tried that have a much more bread-like texture. I actually used this to make calzones, not pizza, but you better believe that I will be using this recipe to make pizza in the immediate future. One minor sub- I didnt have any bread flour, so I used King Arthur Brand white (which is higher in protein than most other white flours, so it worked quite well.) Thank you a million for posting this- After a pretty long search, I think this is *the* pizza dough for me.
I tried this recipe tonight... Wonderful!. This crust was so fluffy and delicious. This recipe was enough to make 2 pizzas since my family likes different toppings. The idea of mixing in additional ingredients was a real plus! Thanks for this recipe!!!
This is a great recipe, I increase the amount of a couple ingredients to get more dough. Love pizza !
We loved this recipe! It came out perfect! I did add some parmesean, dash of garlic powder & italian herbs to the final rising. We'll be using this recipe alot, my son ate almost a whole pizza by himself! Thanks for sharing!
i love this recipe!!! but 500 degrees????? my stove would blow sky high(its probably 35-40 yo)
I've tried for many years to make pizza dough and it has always been unsuccessful. This is an easy recipe that l will continue to use. Thanks so much!!!!
I have just finished making a pizza using this dough, and still have another in the oven. I found it very good and easy to make. In fact, with the exception of the 1 tablespoon cornmeal - which I think is a nice touch, it's the same pizza dough recipe that I've been using for almost 40 years. I like the dough plain, so didn't add any options. Thank you for an interesting idea to improve my pizzas.
Another winner from s'kat! After the first rise, I kneaded in a small bit of olive oil, parmesan cheese, and crushed garlic. It made the crust taste wonderful! I made this into 2 smallish pizzas and used the remaining dough to make breadsticks. I put crumbled up bacon, s'kat's Basic Tomato Sauce (#57352) and mozzarella on the pizza's, and for the breadsticks, I rolled the dough into a medium sized circle, and covered the top with a light layer of butter with crushed garlic and parmesan cheese mixed in. I then baked the breadsticks at 350 for about 20 minutes until they were golden brown on top. The breadsticks were a BIG hit, and my kids loved their own "mini pizzas". Next time, I am going to experiment and make a dessert style pizza with the dough, maybe some cinnamon sugar, apples...the possibitlities are endless.I will definitely be making this again and again and again...thanks, s'kat!