By Babzy on May 08, 2006
Photo by Babzy
Photo by Babzy
"I call this "no fail" simply because I can do it! LOL All of my previous pizza dough attempts have always been failed attempts. I thought I had given up all together but my love for pizza, and big craving for it last week made me decide to give it one more try. So I looked at a lot of recipes that claimed to be easy or no-fail and carefully compared each ingredient before deciding which one to use. The final product turned out so good that I’ve made it 3 times since (yes within the last week!), and today I dared to make a couple minor changes to the original recipe… with great results! Hope you enjoy! Note: If you don’t have a pizza stone, this recipe works fine on a pizza pan too, I’ve tried 2 different pans in addition to the stone and all 3 ways had very comparable results."
Serving Size: 1 (166 g)
Servings Per Recipe: 2
"Have been searching for the right recipe for ages & this is it. Crisp at the edges & chewy in parts. I used 350g 00 flour ( we don't use cups in the UK) & sprinkled some semolina on the tray before placing the dough. Also added honey & oil to the hot water but waited till water was warm before adding yeast- as per instructions on the packet not cause I was messing with the recipe. Thank you for a great recipe which will be our Saturday night pizza from now on."
"Oh, I forgot...definietly 5 stars!!"
"This was a really good pizza dough that produced a chewy crust. I did like the addition of the garlic powder which gave a subtle and delicious flavour to the crust, and I also added some dried oregano and basil as well."
"Very good, very easy. Thank you for posting! DH says it's the best pizza in Ohio. :)"
"I never would have thought of putting honey or garlic powder in my pizza dough. I loved the mixture of white and whole wheat flour. The only thing I'll do differently next time is use 1/2 teaspoon of salt instead of a teaspoon. Thank you!"
"Made this just last night and it came out really good. I didn't have any whole wheat flour, so just used all-purpose. The dough had a good consistency and very good taste. This is the first time I've seen garlic powder added to dough and it was a nice compliment. I will try again when I have some wheat flour on hand to see how it turns out. The recipe yielded enough dough for one 11x17 thin crust pizza. Give this a try and you wont be disappointed."