Pizza Pizzas

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kind of good

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The first time I tried this dough I found it a bit difficult to work with - nothing like the soft, manageable dough Alton worked with on the show. While tasty, mine was very tough and dense and no amount of resting seemed to help. Living in the semi-arid climate of western North Dakota, I've seen this before, and it usually means I need more water. For my second attempt I added an additional 2 tbsp of warm water and the difference was night and day. My dough was smooth and easily workable, baked up fluffier, and was much more enjoyable to eat. I don't find it too salty at all. I could see cutting back on the sugar a little, but my husband prefers doughs on the sweet side so I just make it as written. He is very difficult to please in the pizza department and he simply can't get enough when its made with this recipe. We both agree it is definitely worth the time and effort.

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Yes! Amazing pizza crust. I cut back to two teaspoons kosher salt and I wished I would have used the full tablespoon. Next time I will, and there will be a next time.

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Simply AMAZING! I added less sugar and less salt (used table salt and it was simply amazing. Was as good as my neighborhood pizzeria, i was amazed since I'm not the best cook. I also used my food processor.

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It came out really crispy! I used common table salt and it was not salty at all.
Quick (and silly question from a newbie.
How do I treat the dough, I did not bake right away and is kept in the refrigerator for some days? I suppose I repeat the "Flatten into a disk and then fold the dough into a ball.
Wet hands to dampen the surface. Roll the dough on the surface until it tightens. Cover and rest for 30 minutes." ?

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I have tried my share of pizza recipes and this one is in the top three. Was a bit nervous from all the bad reviews but decided to stick with the instructions as presented. One deviation, after refrigerating for 24 hours I took the dough out and rested it at room temp for 2 hours. The dough didn't rise in the refrigerator but it did rise quite a bit during two hours at room temp. It wasn't too salty at all, in fact it was perfect salted ~ I used course Kosher salt.

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Best ever pizza dough! I do cut back on the salt & sugar, & let my dough chill out in the fridge for 2 or 3 days. I think this gives a really good bite & added flavor! I make my pizza's & use corn meal on the peal so they don't stick. I triple the batch & put some in the freezer for later in the week! The slower the 2nd rise the better the taste! I knead by hand because I enjoy it! I cook it on a stone in a 500 degree oven. Yummy! Everyone begs for my pizzas! Thanks again Alton!

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Worst pizza dough recipe I've ever used. First off, after trying several other quick recipes, the 24 hour proofing time is not necessary for great pizza dough (see Wolfgang Puck's. Too Salty! On pizza making day, dough is difficult to work with. The basic recipe amounts will yield very small pizzas so for a normal sized family or event with friends, be prepared to double or triple the ingredients. At the baking temperatures and times suggested, be ready for charcoal briquettes instead of anything edible. And lastly, this dough's texture and especially flavor will leave you limp. Bottom line, this pizza dough recipe yields very small reward for the time and trouble you put in. Look Elsewhere.

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If your dough seems tough, let it rest for a while and come back to it.

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I just made this pizza dough today and it was delicious! I did use the tip and put a bit less salt (2 teaspoons and a bit less sugar. The result was still a bit too salty for me. The dough did not rise as much as I expected, I blame the salt for killing the yeast! Next time I make it, I will use half a tablespoon of salt and the amount of sugar listed in the tip below the recipe.