And great when reheated….. We are making again tonight!! I do tons of baking, but this was my first attempt at making my own pizza crust. I followed your instructions exactly, and it turned out amazing!
Perfect texture, and hubby and sons could not stop raving about the flavor. Thanks for making this new experience a very tasty and probably weekly event. I am wondering if you bake all three pizzas at the same time? Does that mean you have three pizza stones in your oven? I have had ZERO success making pizza dough previously.
I can make complicated French pastry, but this has eluded me. This was amazing! The entire family loved it and decided we will make it weekly. Thank you SO for very for posting this. I love this recipe. I made it last week and am making it again this week. I took a slice to work for lunch. I was almost surprised of how good it was. Just used my hands to stretch it out. I admit I was really skeptical of the wet dough, but letting it rise in a greased bowl helped immensely, and I ended up needing way less flour than I thought to roll it out.
Or put it in the fridge immediately and then let it rise at room temp for an hour before rolling it out? It would only be a few hours between making the dough and using it.
I almost always make this a few hours ahead of time. We are addicted! For breadsticks, we lightly coated with real olive oil, then typed with shredded parmesean cheese and mozzarella cheese. Baked for 15 minutes we like thick dough. We now cannot eat regular pizza. I love that my family prefers this healthier alternative as we can use organic ingredients.
I want to thank you for this delicious pizza recipe that turn on so perfect from the first time. I love it so much. I liked this. I made pizza twice using the same batch of dough. The first time I used a 9-inch cake pan. The crust was thick and bready, but good.
Very deep dish. The next time, I used a pizza pan and it came out like a traditional pizza crust. Great consistency, crispy on the bottom and chewy otherwise. The only challenge is that the dough is very difficult to spread. Any other suggestions? I feel that this dough needs to be spread out fairly thin because it still rises a bit in the oven.
Thank you. We tried this a couple weeks ago and it is the best dough I have ever tasted. I froze half the dough and it just as good. Thank you for you recipe. Would you please share a photo of the baked pizza? Thanks for all of the step by step photos- what a great tutorial!
Many of the pizza recipes here on my site were made with this dough. Here are a few so you can see finished photos. I just wanted to tell you that she prefers a thin and crispy crust. You will not be dissapointed! I found the crust to be very tough even difficult to cut with a fork. Other members of the dinner party felt the same way about the crust.
I almost threw the recipe away but after reading so many wonderful comments. I kind of need to figure what went wrong. I used the same setup for mixing that your pictures show. The mixer was on the lowest speed.
Maybe I need to let the crust cool down before I add the warm toppings. Any suggestions that you have maybe we can figure this out. Seriously, it was perfect. I have an odd question I suppose.. With this being so sticky do I need to do much kneading?
Or is this a recipe that can only be done with a mixer? I used half bread flour and half all purpose and it came out SO good! The crust was definitely bready and thick which I liked. It is amazing!!!
Thanks so much for sharing this. We have made this a couple times for our youth group of They LOVE this dough. I was nervous because I had extra one time and left the dough in the frig and it was huge. I thought I was doing something wrong, until I read your comments that stated to remember it will continue to rise.
We use commercial size cookie sheets and works fantastic. Thank you!! I used your recipe tonight for pizza and it was so easy to make and turned out perfect! I made one pizza and put the other two in ziploc bags for the freezer.
I have made a similar recipe to this for years. The other thing I noted was really allowing the time minutes for the water, sugar and yeast to activate and develop a frothy head before adding them to the flour. Why do you think this was added? Each is about a pound of dough, and the size will just depend on how big you roll it out or how thick you want the crust.
I think my pizza stone is about 16 inches, so that is the size that I make. I made this today! OMG, I have been misled all this time about adding flour until the dough is not sticky…this was the perfect pizza dough.
Not bland and super soft! I wanted to upload a photo of it but i do not know how. For pizzas and other, it works perfectly every time!
I LOVE it! Thanks for the recipe! I always failed at creating the perfect pizza dough. This time with your way of doing it. Used this recipe to make eppie rolls and froze the rest.
This is my new go- to pizza crust recipe!! Thanks for sharing. Oh man!! I never have luck making homemade dough and I decided to take a chance and try one more time! I did it!!! Im so happy and so is my husband! They were perfect! I did the entire recipe of dough and made several small rustic looking pizzas and we will have them all over the weekend. I did some with eggplant and marinara, some with artichoke hearts and asiago cheese, some with pesto and roasted red peppers and some with fire roasted tomatoes canned , roasted yellow peppers and sauted mushrooms!
Some with mozzarella cheese, some with feta cheese…. The dough came out like a soft bread but lightly crispy on the edges….
Thank you so much for this amazing recipe! First time ever making my own pizza dough and this worked an absolute treat! Thank you very much! I do not have a dough maker so i kneaded the dough my self. I also halved the ingredients because I didnt have enough flour on me and I still managed to make 4 mini pizzas. This is my go to pizza dough recipe! Sounds like a brilliant recipe with loads of positive comments.
Not being used to cup measurements, would you be able give the equivalent metric amounts? I found this a great article — made me laugh — you should have asked me years ago! Then I just press it all the way out just before I top it. I also put in a little more yeast than necessary — then when I punch down it should smell like strong beer — quite bitter — gets an awsome flavour!
No sugar, yeast straight into the dough, add water, mix and let sit hours. Plenty of sugars in the flour. Great recipe thanks. Just wanted to say thanks for this recipe! This recipe has changed everything!
My kids look forward to it, and even my pizza-snob husband approves. Hi, Deborah. How big are the pizzas you make? It depends on how thick you like your pizza. The recipe makes enough for 3 1-lb balls of dough. Most recipes call for 1 lb of dough per pizza. I like my pizza thinner, so I can usually make 4 pizzas out of one full recipe. Your pizza dough is awesome. Made it last night and it came out perfect.
This recipe has a little more sugar than most I have tried and I think that is what made it so tasty. Did I do something wrong…….. I did have to look up in the comments on what to cook it on and for how long………. Im do not bake! The dough was perfect and once I added my toppings, it was the best Ive ever had!
Thank you for the easy to follow recipe. Well, it was a bold claim…. Totally lived up to it. I made it yesterday. Halved it. Made one pizza yesterday and O. Making the other two today with minimalist toppings so the crust is the star. Well, this was fun to make! Topped with the goodies then placed on a hot burner for 3 minutes to make the crust a bit solid, then popped in a degree oven for minutes.
Came out perfect! It was interesting because my crust was actually flakey, a bit like a puff pastry crust, which I love! Thank you! I made this recipe tonight and I am amazed!! So delicious!! Thank you for all your work that you put into this blog! Can I use olive oil instead of vegetable oil all I have on hand?
Will it change the texture? Also, if it were to be refrigerated a little over 24 hours, what would that effect? Hoping to make it today, put in fridge, and use it tomorrow night. It will probably add some extra richness and flavor! I changed a few small things i. It took slightly longer to rise due to the change in yeast but it was so soft and fluffy. I use just a pinch of sugar and olive oil in place of regular oil.
I love the taste. Such a great and yet simple idea. So glad I found this — it is waking me up to get back to doing this. My husband will be thrilled! Thank You. So far this is my favorite pizza dough! First by hand and now with my mixer. I added some herbs and made a double batch in my kitchen aid 6 qt. Thanks so much! Tastes like what you get at a pizzeria. Throwing away my old pizza dough recipe.. My only mod.. Made my own marinara. Added some roasted eggplant caponata, Italian sausage, mozzarella and parmesan.
Chiffonade of basil at the end when it came out of the oven. The crust was the perfect compliment to the toppings. I let my dough rise for about 5 hours. Absolutely love this pizza recipe. I make it every Friday night, my husband and kids love it. This is truly a fantastic recipe for pizza crust.
We were impressed with how the crust looked as it was baking and were even more impressed with the texture and flavor I did add some seasoning to the dough during the mixing process.
Thank you so much for sharing this recipe!!! Know that it will be enjoyed in our home on Friday nights for years to come.
And this recipe will go into the collection of recipes I am making for my son and three daughters. I was a little disappointed with this though it was slightly better than another Best Crust from the net I tried at the same time.
Maybe my expectations are too high. I will go through a number of them on the net and see if any are that fantastic. Still, thanks for the clear directions. I may have missed it but could not find what temp you suggested so cooked it according to the other recipe Oh my heavens. I cannot believe I found this site and this recipe. You have made my day. I too lived in Italy with so many fond memories. I was a child when my father took a job with Pirelli.
You have sparked a lot of interest for me. I love colorful recipes indeed, and this pizza is absolutely flavorful! Love this so good, our family really enjoyed it… saved it to one of my pins for pizza night! This is my absolute favorite pizza dough recipe! An absolutely fab recipe.
Another here that has tried so many different versions only to be disappointed. I love your step by step, easy to follow guide. My pizzas were perfect on a stone on my BBQ. It worked a treat. Thank you so much! I have tried MANY pizza dough recipes and was never impressed. Happy to say that I have finally found my go to pizza dough recipe! Thank you so much for sharing.
Hands down the best pizza dough! Absolutely the best! This pizza dough is easy and makes a lot so it can be used same day or frozen for future use. We plan on having friends over the next time we make it and having everyone make their own personal pans! We actually grilled these in our green egg on a pizza stone and they came out delicious!!!
Love love love the crust it makes. The bottom was crisp, the crust pillowy soft with the perfect chewy bite. My boys and I are in pizza heaven! I used the sams club members mark bread and pizza flour, olive oil instead of veg oil and baked on cookie sheets in a oven. The dough stretches out so easy, no need to roll out. First time making this, everyone loved the flavor. Next time I would make it thinner then what I did…maybe roll it. I am not an experienced dough worker so probably left it thick and uneven.
This formula was right on! This was a great mixture. I have a roccbox and cook at plus but this dough was superb. Question I was wondering whether you use bread flour or all purpose flour which one is better? Have you ever done a mixture? If I do use the bread flour would it change the recipe? It would give you a chewier crust, but that is usually desirable when it comes to pizza dough! For sure out new go to. I substituted Italian herb infused olive oil for the vegetable oil and it added a perfect subtle Italian flavor.
Thank you so much for sharing! Stay tuned for the end results. How to make sure your dough rises for readers because mine would not : Once the dough is made, what you need to understand is that yeast loves moisture and warmth, so you want the batter even after its combined to be on the wet side i.
Hopefully you have done this in a large baking blue ceramic bowl. Now what you do is fill the sink with hot water up to half the height of your baking bowl, keep it there, — if after 10 min the surrounding water is very warm, but not hot keep in there another 5 min, otherwise put it on the counter right away.
At the 20min mark, cover the bowl. From when you distributed the moisture, you need to give the dough about 30 min to rise. Epically wonderful, finally my pizza dough double or triples in size. For your dough to rise you. I am so glad I found this recipe , made it few days ago and I loved it! Excited to try this. We canned our pizza sauce and it needs a worthy dough! Questions: Can I get this dough together tonight, put it in the refrigerator, and then make the pizzas tomorrow?
Will it rise too much? You should be able to. I have refrigerated leftover dough for a day and have been totally fine. It will continue to rise, but just punch it back down and you should be good! I hope you love it! I did refrigerate it and my three portions were busting at the seams into one huge clump this morning! I did not see your advice about punching it down.
I guess I should have left it in the proofing bowl and then formed the rounds in the morning? I will try again. Next time I will use a pizza stone, and I will follow your advice. Thanks for your response. I really appreciate it. I have jars and jars of homemade pizza sauce and I need to get this crust down! I tried this thinking it would work like conventional pizza dough. Do not attempt to use with a peel or preheated pan.
Way too sticky for that. The flavor is good and would work ok for a pizza that is put together on the pan. Thank you for this recipe. I really appreciated the detailed instructions, explanation about the need for the dough to be sticky and photos showing the ideal texture of the dough. The pizza turned out great.
The amount of time it takes for yeast to bloom in water and sugar depends on the age of the yeast and the weather conditions. It happens to be very dry here so it took longer…. This recipe made a huge amount, but, I was warned. I was happy to read that the pizza balls can probably can be frozen. This will be my go to pizza dough recipe from now on. Loved it!! I used half whole wheat flour as well and it worked beautifully.
Very flavorful and great texture! Please write how many inches pizza with one ball??? For thin n crispy pizza? Thank you Awaiting. It all depends on how thick you make it and how much you roll it out. If you only make 3 pizzas, the dough is not thin. I usually make 4 pizzas and get thinner pizzas, but not quite as thin as a neapolitan style pizza. You mention that you like your pizza bases a bit on the thin side but this still looks quite a deep base to me.
To make it thinner would you simply suggest rolling it out thinner or would you reduce the rising time? I would probably just roll it out thinner. You might need to roll it then let it rest for a few minutes before rolling again so that it will stay stretched out.
I just ate a pizza using your recipe. They were on the thicker side Vs. Before that I just let it rise once and bake it. I was hoping to find a better way that allowed me to have pizza the same day. Other than not using a rolling pin because I feel it gets the dough to flat and kill some the air bubbles, I did every how you stated.
Please help! I am making this recipe and am deciding between having it for dinner tonight or tomorrow. However, the dough seems to have doubled already after being in the fridge for 6 hours. I also read that I should punch it down so I did and am now stressing… Now that I have punched it down, should I leave it unrefrigerated and let it reach room temperature and do it for dinner tonight? Or should I put it back in the fridge and let it rise overnight still?
I would definitely refrigerate it. This dough will rise quite a bit and continue rising. If you are using it tonight, just take it out of the fridge about 30 minutes before you are ready to roll it. I almost always make the dough the same day I am going to use it unless I am freezing it because it will continue to rise.
If you want a longer rise, you can always cut back on the yeast next time, as well. Thanks so much for the quick reply! I do realize that this recipe calls for more yeast than recipes in which you are supposed to let it rise in the fridge. Next time, I am going to make it the same day I make the dough and will see the difference. Thanks again for all your help! Used half whole wheat and half white all purpose flour and turned out great! Stretched it pretty thin and still held a Hawaiian style pizza without pre baking crust at all… for about 14 min to get toppings a lil crispy.
Wow…just, wow. The crust that came out of my oven from making this pizza dough was absolutely amazing. I made the mistake of trying to get the dough out of the mixing bowl with my fingers instead of a spatula. I ended up having to add a bit more flour to get it manageable again. Speaking of flour, I used 3 cups of all-purpose flour and 3 cups of bread flour, so I could get both a chewy and crispy crust.
Baking the dough on a heating pizza stone is a great tip! I have used a pizza stone before but not one that had been heated before. I think that made a big difference. My family and I are excited for me to make more dough next Friday! Thank you for sharing your recipe!
I want to try this tomorrow for my boys. This recipe was perfect. We had to tweak it a smidge since mom is on low sodium diet just used a salt substitute.
We made 4 small-medium pizzas and 1 calzone using this recipe. Will use recipe from now on when we want pizza. Testament to how good this recipe must be is that it was posted in and still getting comments in Deborah, thank you for this. My husband is excited at the possibilities and it might be time to invest in a pizza stone! Just made the dough. So simple, not chewy, preheating the stone worked great, using parchment is brilliant and the taste was fabulous!
This will be my go to from here on out! Do you have to have a mixer? Thank you so much for this recipe and the instructions! I love being in the kitchen and making new things, but pizza dough has always been a struggle!
Leaving the dough sticky was wonderful advice and it made a very delicious pizza. Saving this as my go to recipe! Thanks again! After countless attempts at homemade pizza dough, I had all but given up.
Based on the raving reviews, I decided to give homemade pizza dough one more try with this recipe. The reviews were right!! This dough is superior!!! I used my bread maker to whip up the dough. My bread maker makes 3lb loaves so I figured it could handle the load and it could! I added the wet ingredients first. Followed by sugar, salt, flour and then yeast ontop.
Ran the dough cycle. Removed it, punched it down a bit, popped it in an oiled bowl and stuck it in my oven with the light on for an hour. I then punched it down, divided into 3 dough balls and spread on pizza pans lined with a bit of corn meal. No extra flour needed at all! If I can help it, I always handle any dough with oiled hands vs floured hands.. You can even stop somewhere and get some cookies to go! But sometimes, we find ourselves just wanting to skip the baking and go straight to the source!
People just want that unbaked delight, cookie dough, before it becomes cookies. We make it easy for you to satisfy your craving for that delicious creamy goodness! But WHY do we crave it? Why do we sometimes just have to have that cookie dough, straight from the bowl, long before it gets baked? We thought about the reasons we love uncooked cookie dough, and we took to the internet to see what other people had to say. Bake the cookie dough in a degree Fahrenheit oven until the bottoms and edges are light brown, about 10 minutes.
I noticed online that a lot of people were asking how to make cookie dough for just one or two people. Our recipe makes about a cup of dough, which is close to sixteen tablespoonfuls worth. If you freeze it, scoop the dough into balls then freeze individually. This way, you can remove them as you need them just thaw in the refrigerator. Hooray for cookie dough for one, two or more when you need it!
We love baking cookies, too! Here are some of our most popular baked cookie recipes:. Use the basic recipe as a base for all five flavors. In the case of the chocolate chip flavor, double chocolate chip flavor, and snickerdoodle flavor, the base recipe ingredient amounts stay the same.
For the peanut butter flavor, you need to reduce the butter called for in the basic recipe. For the oatmeal cookie flavor, you need to reduce the flour called for in the basic recipe.
Microwave Instructions: Microwave the flour in a microwave-safe bowl for one minute. Remove and stir well — it will seem hard to stir at first and then will break apart. Microwave for one more minute or until the temperature reaches degrees F throughout.
Stir the flour very well then sift into a medium bowl. Oven Instructions: Spread flour onto a baking sheet and bake in a degree Fahrenheit oven for 10 minutes. Sift the flour into a bowl. Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.
Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. Fold in the chocolate chips. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and the cocoa powder over the mixture. Beat the brown sugar, granulated sugar, butter 2 tablespoons , peanut butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.
Fold in the chopped peanuts. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and cinnamon over the mixture. Fold in the raisins if using. Beat the brown sugar, granulated sugar, butter, milk, and the vanilla extract with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.
Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, cream of tartar, salt, and cinnamon over the mixture. Serve sprinkled with cinnamon sugar. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free!
Click Go to signup for free! Is the basic recipe equivalent to a sugar cookie flavor? Or do you suggest a different variant for that? Mary berry would be impressed. Reply AC July 25, , pm Hi, the recipe is great, but how do I keep it from getting dry after I store it in the refrigerator? Reply Joanne July 29, , pm I like to press some plastic wrap or parchment paper down onto the dough before storing it in the fridge.
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