By s'kat on December 28, 2001
Photo by Midnight Sun Chef
Photo by Midnight Sun Chef
"Throw away your coupons, put the local greaseries to shame! It's easy to make pizza dough at home! Prep time includes rising time."
Serving Size: 1 (796 g)
Servings Per Recipe: 1
"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!"