Basic Pizza Dough

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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!!!!

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I think the oil was intended to be used to brush onto the dough before adding the pizza toppings. But, if you look at other dough recipes, olive oil is sometimes added to the flour along with the honey etc just before mixing the dough. Experiment and have fun! On oven temp and time, my philosophy is "the hotter the better". This gives a thin crust a crispy outside and chewy inside- especially if you use a stone in the oven. Don't worry about time, just keep an eye on it. It won't take long and you will know when it is done- when the bottom and top crusts are both brown and slightly crispy. Hope this helps...

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I may be missing something, but the recipe called for 1 tbsp olive oil, for the dough, I believe, but in the recipe never told you to put it in. Also, there is no mention of baking temperature and/or baking time. My first time to try the recipe, and the dough was easy to make. I am going to bake it at 425 for 15-20 minutes. So we'll see how it turns out. Anyone have suggestions?

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i've never made my own pizza dough before and this was totally easy and fun. and delicious (despite my less than stellar cooking techniques. there are definitely things i'd do differently next time. i would roll it thinner so as to get a thinner/crispier crust and i'd probably cook it longer. the recipe with the broccoli rabe pesto tells you to turn off the heat as soon as you put the dough in the skillet-- ultimately i found that silly and ended up turning the heat back on to finish the cooking. should have browned the crust longer though -- either in the oven or on the stove. the honey is nice -- i didn't use the pesto topping, rather used caramelized onions and figs. next time i would consider whether i was doing savory topping or a sweeter topping (like the onion/fig and might omit some of the honey if i were going for a sweeter topping. i didn't need so much sweetness. lastly, i think i will try just popping the skillet in the oven after i do the pan fry thing (the pesto recipe doesn't call for this -- you're supposedto transfer to a baking sheet. eliminating additional dishes is always a good thing in my opinion.

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This crust was very good. Crispy on the outside and soft & fluffy inside! Delicious topped with marinara & tons of veggies. Cheese isn't even needed.

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My picky wife even likes it. I cut it in four parts and refrigerate three to use at different days. I use them all in a weeks time.

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I loved this pizza dough. Easy to make and it is delicious. I used it in her oven fried pizza recipe. Amazing!!