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Pizza Dough Recipe

Pizza Dough

Recipe courtesy Sal Passalaqua

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on November 20, 2012

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    By far the easiest and most delicious pizza dough recipe I've tried! I've made it at least 9 or 10 times now and it's been a huge hit with my family and friends. I did follow the suggestion of other reviewers and add a little more salt, but that's it! Perfect!

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  • on April 14, 2012

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    This is my favorite pizza dough recipe, it's easy to make and delicious to eat!! I love it!!

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  • on March 02, 2012

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    Easy to prepare and work with. The spare dough balls worked well both refrigerated and frozen. Tweaked to my own taste with herbs, garlic powder and a tad more salt for a bit more flavor, but overall a good base recipe worth using!

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  • on January 07, 2011

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    This recipe is ok, but not exceptional. While the dough was fairly easy to work with and I appreciated these ease with my food processor, it was rather bland. I had to increase the amount of water by 1/2 cup and salt by 1 teaspoon but still the flavor fell short of my exceptations. The final result didn't have the chewiness I was looking for either.

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  • on May 19, 2010

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    We've tried about every food-processor pizza dough recipe out there but we always come back to this one. It's reliable, healthy (especially if you use some whole wheat flour! and yummy!
    We let it rise in the warming drawer on the "proof bread" setting and it only takes about 30 minutes to get really fluffy!
    Next time I'll add a bit more flour to produce a denser dough for the grill- it needs to be a little less stretchy than it was this time... but it's otherwise perfect for grilled pizza as well as the oven.
    This will always be a go-to for us.

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  • on October 19, 2009

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    I have made this pizza dough several times and I always have people asking me for the recipe. I don't follow all of the directions, I have to admit, since I have a bread machine that does the work for me. I just proof the yeast and then throw the rest of the ingredients in and set it to the dough setting. It's that easy to make!! I also spread the dough out paper thin on my pizza pans and bake the crust for 10 minutes in a 350 degree oven before topping it and cooking for 10-15 more minutes. This gives the dough an extra crunchy (but not burnt bite. I add Italian seasonings like basil to the dough as well. Mmmmmm, mmmmmm, mmmmmmmmmm! Every time I even think about making this recipe, my mouth waters.

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  • on May 31, 2009

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    I have made this pizza crust about 8-10 times now and it always works out. It is a fool-proof recipe that makes two large pizzas. Follow the directions about leaving your pizza stone in the 500F oven and adding the pizza to the stone. The crust is crispy and delicious. Add olive oil and garlic or other flavorings to the crust and it is even better. We have made so many variations of this recipe from simple cheese, pepperoni, buffalo chicken, spinach and artichoke, meatball, fajita, you name it. Use this pizza crust to clean out your fridge and have a field day with your leftovers. I can't say enough about this great crust. We don't even order take out anymore!!

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  • on July 07, 2008

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    This recipe is simple but very good. I have used it for everything from pizza to calzone to breadsticks and even flatbread to accompany pasta dishes. It freezes well for quick summer lunch for the kids. I first saw this recipe several years ago on Sara's show and recall it very often.

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  • on May 14, 2008

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    I made this recipe the first time and found it to be dry, bland, and lacking in flavor. I made it again a few nights later thinking that maybe I had done something wrong the first time, but I still came out with the same result. I tripled the salt the second time around and it still tasted the same. I have had better and won't make this recipe again...

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  • on December 30, 2007

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    good and easy for anyone...the inactive time is wrong though 1 hour not 1 minute

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