Pizza Pizzas

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I just baked this, and it is amazing!
I used all whole wheat flour, and put in 1-2 tbsp gluten with it. Also, I made only 1/2 the recipe and baked it in a NuWave oven at 300 degrees (PH70 for 18 minutes. Definitely will be trying this recipe again!

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Very Good! I used half A/P flour and half whole wheat flour and it came out great. I cooked it a little longer because we wanted it crispier, and it was perfect! Thanks AB, another great recipe.

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This is my rating and review of this recipe. It does not. work. I have tried this recipe twice. Once mixing the yeast with the flour, the other proofing the yeast in the water before adding it to the flour. Both times have resulted in unrisen lumps of cold dough.

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5 stars for simple ingredients, but I prefer to divide the flour in half, mix 1/2 flour and the rest of the crust ingredients (except salt and sugar and mix to form a wet slurry with the yeast, set aside and cover for 3-6 hrs to thoroughly proof. Then add the rest of the flour & salt and proceed from that point like you just started with Alton's directions. This should result in an excellent "baker's windowpane". Although it takes longer, you should be able to make very thin crust (which is my favorite. You should not need sugar at all because of the longer time for the yeast to work and you might want to experiment with less yeast as well.

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this is a great recipe. I made some changes and proofed the yeast first in the warm water and added a little sugar to it. I also used regular flour as I didn't have bread flour and I let it rise at room temp in a le creuset covered pot. I let it rise twice and it was so light and airy. Easy recipe to follow and will definitely make this again!

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Now this sounds like the recipe I have been looking for.Most of them do not call for sugar and I knew there must be some sugar.

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I held off making this pizza until I had purchased a pizza stone and a wooden peel. Oh, my goodness! These were the best pizzas! Once again, AB comes through with an outstanding recipe!

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Great american style pizza. Can't figure out why it's on here like 4 times but...
Tips:
In his book, he lowers the salt. He concluded that he just likes salt more than the average person. I used a heaping teaspoon of kosher.

Table salt is NOT the same as kosher, it's about twice as powerful because it has less air space.

Let it rise for 1 hour before going in the fridge if you want it fluffy.

If the dough begins to resist shaping, becoming elastic, let it rest for 3-5 min.

I wouldn't put the pizza stone on the floor of the oven, it burns the pizza. Just test it first with only dough.

Use instant yeast, you can buy it online for 8 bucks a pound and freeze it for a year. Not shocked that supermarket yeast wont rise in the fridge.

Go light on the sauce (I uses crushed tomatoes straight out of can.

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@jmbisesi It says to put 1 cup of flour in, then the yeast, then the remaining cup of flour. Hope you figured it out! This is the best dough I've ever used, and pretty close to the best I've ever eaten! (I blame my hands, not Alton Brown!

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Good eats indeed. Family has been begging for homemade pizza and this definitely fit the bill!!