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This is a fantastic pizza crust. We used it as a crust for grilled pizza at my father's birthday party and received many compliments. Things to note: during the rising process, make sure there is plenty of room between the balls of dough as they tend to expand a lot. Also, when the directions say to generously dust the dough with flour before covering with plastic wrap; very, very generously coat the dough, or the plastic wrap will be difficult to remove. Finally, if grilling, pay really close attention when grilling to be sure the underside does not become overcooked. We will definitely use this recipe in the future when making pizzas. For a really complimentary sauce, we recommend Ultimate Pizza Sauce 114392. Thanks, Galley Wench!

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Dr. Jenny November 29, 2009

Great recipe! The dough was crispy on the outside and chewy on the inside. Bubbled up along the outer crust just like restaurant pizza. A definite keeper!

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Dee604 April 15, 2013

Too much salt!

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rochsann October 20, 2009

I have made this twice and it is a FABULOUS recipe! I mix in in my bread machine. I grilled (just can't go back to baking) both times. The texture is perfectly chewy with nice air bubbles. I recently had pizza at Calif. Pizza Kitchen and it was similar (and not one bit better!). I had never heard of stretching the dough in that manner but it's the only way to go! Last night I topped it with alfredo sauce, grilled chicken, chopped tomatoes, and mozz. cheese and it was divine. Thanks Galley Wench, for posting my new favorite dough recipe! Roxygirl

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Roxygirl in Colorado November 14, 2008

This is truly the BEST pizza dough I have made. It was not too chewy, not too thick, not too crisp. It was easy to work with also. I rolled the dough and realized I didn't have enough Italian cheese to make the pizza so had to run to the store. That just gave the pizza another chance to rise some making it even better! No other recipe I have made even compares to this dough! I followed all the instructions exactly and the result was absolutely phenomenal! Thank you!

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Christineyy! May 08, 2008

I totally support the recommendation of Chris Bianco's pizzaria--benchmark absolutely. A gifted chef doing exactly as he wants. We have a wood-fired oven, and typically make a larger dough batch which I've listed separately under wood-fired oven dough, and has served many, many social evenings making pizza.

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Bruce Becker February 26, 2008

I have never had any luck making pizza dough, it always turned out WAY too dense. This was not too thick, not too thin and the perfect density. It was very easy to make too. I did mine on the grill and used Super Easy No-Cook Pizza Sauce and it turned out great. Thanks for saving my pizzas! **I have made this again, this time in the oven. I baked my pizza at 425F for about 30 minutes on a pizza stone and it was perfect!

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Tee Lee November 26, 2007

FYI... Bon Appetit magazine picked Bianco's Pizza as the best in the U.S. on the Food Network special "Top American Restaurants: Bon Appetit Picks the Best."

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Netgirl's Healthy Cookbook September 17, 2007
The Art of Making the Perfect Pizza Dough