Basic Pizza Dough

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This is an excellent and tasty recipe. It is my go to pizza dough!

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I've made this recipe about ten times now and I've noticed some things that might help someone making it for the first time.

The part were it says, "blend until smooth with your hands"... yeah... don't do that unless you like big gobs of dough slimed all over your hands and in your finger nails. Just use a spatula which is much easier, scrap the sides, fold into the middle repeat, little elbow grease, your done. Also, after you add the remaining flour and start to notice little flakes of dough and flour that isn't blending that's when you'll want to use that, "1 tablespoon extra-virgin olive oil..." I drizzle about half a tablespoon onto the top half, work the bottom up and use the other half. Making sure to blend the flaky bits of dough in with the oil. After the dough rises I split mine into two good sized pizza's and cook for 15 minutes in a preheated 425 degree gas oven.

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I rarely comment on recipes, but I had to give this recipe credit because it is AMAZING. My pizza dough came out tender and crispy and absolutely delicious. The only substition I made was using sugar instead of honey, just because of a personal taste preferance. But other than that, this recipe is a KEEPER!

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This recipe is the best! My family loves it.

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I've been making pizza at home using store bought dough. This is my first attempt to make my own dough, and it was amazing! I didn't have unbleached AP flour, so I used half bread flour and half bleached AP flour. Mixed the dough with hand mixer with dough attachment, and kneaded it by hand for a while to develop gluten. It had a nice salty flavor, chewiness, and crispiness, which was perfect to make this thin crust fresh tomato pizza with fresh mozzarella, thin sliced garlic and basil! I think it was better than some of the famous pizzeria around New England! It was so yummy that I ate twice as much as I normally eat!

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I've tried several pizza dough recipes, but none were really worth saving. This one is a keeper. My boys loved it. Thanks!!! It was easy to make. The crust was nice and thick and, yes, tasty.

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Great pizza dough! Easy to make as recipe reads . . . use olive oil to brush dough after rolling out crusts. We mixed in a KitchenAid standing mixer w/ dough hook and it took no time at all. We cooked on a pizza stone at 450 degrees for 15 mins. Dough was crispy with enough "chew" to give it substance. Highly recommend.

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best pizza dough recipe! i love it :

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I was never good at making dough from scratch. With this recipe I'm a work in progress. It was very easy to prepare. The part that confused me was the olive oil. I didn't understand if I was suppose to use it in the dough or only glazing the dough. The temp and time wasn't given I went with 425 degrees for 20 min. My dough didn't rise like I expected it to( my yeast may have been bad, but other wise I was happy how the recipe.

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I'm 75 and have been cooking a long time. This is by far the best pizza dough and easiest for me to make. I did make 2 12" instead of 4 6" pies. I did squirt the olive oil on the dough before putting my veggies on. I did bake it at 425 for 30 minutes and my husband loved it.....So did i!!!!