Fresh Pizza Dough

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So easy and so much better than any store bought doughs!
But oh yes, do not put 2 tablespoons of salt! 2 teaspoons more than enough.

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Those who are looking for the cooking instructions need to go to the indivdual pizza recipes,
i.e., "Margherita", to find the times/temps and heated pan hints.

I agree with the "troppo sale" comments..two tsps. suits me fine.

Buon lavoro, Tyler

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I sure wish I had read the reviews first, but was in a hurry and I trusted food network,and Tyler and I trusted that people had given this 4 stars even though as written everybody said it was inedable, I dont get that at all. If a recipe is not good as writen it should not have 4 and 5 stars. Big family dinner was ruined. I'll be sure to read the review next time and see if people are giving the recipe 5 stars or are giving their changes to the recipe 5 stars.

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Great tasting crust! Mixes up quick, and freezes well. This is a favorite

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PLEASE NOTE: I have an old copy of Tyler's pizza dough recipe and the correct amount of kosher salt should be 2 teaspoons...not tablespoons. Therefore, my recipe is never too salty. Please note this correction in your recipe box. Thanks.

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Great pizza dough, just reduce the salt to 1 1/2 teaspoons.

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Good start but way to much salt like everyone has said. Cut the salt in half! Add some herbs etc to make it your own.

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Way too much salt, I had to throw it away. If I make this recipe again, I will use 2 teaspoons of salt.

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I like this as a base but I use 3C Semolina Flour and 3C AP Flour, 2 TBLS of Kosher as when it's cooked on the stone at the end it brings up that rich flavor of a good salt and we make our own sauce so no salt in that at all! I start it in a teflon pan on top of the stone at 500 degrees, when it starts to brown I slide it off the pan onto the stone to crisp the bottom. I remove with a pizza palate and leave on palate to cool. AWESOME!!!!

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Perfect pizza dough!