Pizza Dough

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I generally like Tyler's recipes but this one is not his greatest. I make pizza dough often. I'm not stuck with one recipe and I tried this one despite there were some things that bothered me from the get go. First and foremost, calling for 00 flour without discussing it was a mistake. I live just outside of NY and I can find 00 flour but it's not common (and not in most supermarkets I've visited in the US. So, I assume that most people that reviewed this recipe more likely used bread flour or AP flour.
I did use 00 flour. The salt content (if you used kosher is about right. Kosher salt by volume is about 20% less salt than table or sea salt.
The dough came out ok. If I could guess what was missing, I'm going to say the rise time was too short. I generally make dough the day before and give an overnight rise. So, nothing special and minus one star for calling for 00 flour and not discussing options

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Very tasty and easy to make. It rolled out thin and baked up crisp and light!

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Way to salty! Other than that great. Easy to make delicious fresh flavor. I halved the salt the second time I made it and it was perfect.

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Ok so this is not "New York" style pizza dough. That being said this dough is good. Very tender, great texture. I think the salt could be cut back slightly but it wasn't overly salty. I will save this recipe, it was easy and seems fool proof.

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I'm not sure why this is classified intermediate...its so easy. If anyone out there is the slightest bit intimidated by working with dough, try this. You'll be so pleased w/ the results.
I musty say though I read all those commenting about the salt being too much. I let fear rule and that was a mistake...I will make it with Tyler's salt rec's next time. If using kosher salt I would follow Tyler...I don't know if regular table salt might be the culprit???
Anyway, as others said...I'll have a hard time with store bought from here out. I have several risen balls waiting in the freeze!

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Ok, I followed the recipe then read the reviews. I was worried while it was rising because of all the complaints of the dough being too salty (I had used about 3/4 of a tablespoon of Kosher Salt. It turned out to be a super easy dough to make and it rolled out beautifully. Since I was worried by the reviews, I didn't add any salt to the sauce or toppings and it was perfect. I wonder if some used table salt or fine kosher salt. Or perhaps I was lucky only having used 3/4 of a tablespoon. In any event, YUM! I'll use the recipe again.

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Simple. Delicious. Thick crust or thin and crispy, yummmm.

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I do not have a standing mixer with a dough hook, so I just stirred the ingredients together with a wooden spoon, added a little more water, and the mixed by hand for a bit. Best dough ever! My new pizza stone crisped up the dough perfectly. I wrapped the 2 extra portions of dough in plastic wrap and used them at a later time-they still rolled out beautifully. So glad to have this recipe!

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I did not put that much salt, just a pinch and it was great. Very easy.

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I used a TEASPOON of salt and bread flour for a crisper crust. was able to amke 3 12 inch pizza's! delicious!