Pizza Dough

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a great recipe. I have four little ones and they ALL loved it. The only thing I did differently was reduce the amount of salt required (only one teaspoon instead of two. This recipe is easy and delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great pizza dough recipe. I used regular flour and the dough turned out the best I have ever made. Nice and light and crunchy on the outside and light on the inside. Thanks Bobby...your FAB!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A very darn good simple recipe! Very tasty too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Easy & tasty. I mixed it up a bit and added some wheat flour to the bread flour and added honey instead of sugar. I also have always proofed the yeast first in the bowl with the water, yeast & honey for 5 minutes then I add the flour & salt. Have no idea if it makes a difference or not. We had a pizza party for 18 & I made 4 batches of this dough. Had extra, could have used 2 batches. We grilled the dough on 1 side, everyone topped their pizza as they liked, then they went back on the grill to finish. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never worked with bread flour before, I think it really made the difference with my dough experience. I did not measure the water temp, I just used fresh lukewarm kettle water. Also didn't use a mixer. After splitting the dough in two, I baked one hand-tossed style on an air-baking sheet, and one pan-crust style in a 13x9 coated cake pan. I really have to say, things just come out crispier with coated pans (sometimes you want that, sometimes you don't! and that pizza's dough was crispier and more done. I did not roll either one out, I just pressed out the dough with my fingers. I made chicken alfredo pizzas which I then topped with fresh bruschetta after the pizza had cooled some. I downgraded it one star because the dough is slightly bread-machine texture which is not ideal. But it is good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think some might have a problem with too much salt because they are using the wrong kind of salt.

This calls for kosher salt, which is coarse grain salt. It has half the potency of table salt.

In other words, if it calls for 2 tsp kosher salt, only use 1 tsp table salt.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We have been using this recipe for months now. We only tried a few prior to this one, but I do not want to try a new one because this works so well. We make pizza all the time and prefer it to going out for pizza! I substituted garlic salt for salt to add some flavor. I got the idea from a prior posting. I hope it turns out just as great! By the way, I calculated the calories (roughly and I think it's about 2015 calories per recipe or 1007.5 per dough ball (if you divide your recipe in two like it suggests. Just divide that by the number of slices!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was ok. A little too salty for my taste the first time I tried it. The second time was perfect because I cut back on the salt by half a teaspoon and added 2 teaspoons of garlic powder. Baked at 450 for 10-15 minutes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The dough is very easy to make. It makes GREAT pizza.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ever since I first made this Pizza dough (Thank you, Bobby Flay This is the only pizza dough recipe I use! So easy and my kids love it!