Pizza Dough

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I've tried many pizza doughs, and this is by far my favorite so far. It's easy to roll out, and the result is a perfect texture - crispy on the outside, airy and light on the inside. I did have a hard time getting it on the pizza stone, but I think that's because I didn't flour the peel enough and the dough was quite warm. I use high altitude flour because I live in Colorado. Delicious! Thanks, Bobby.

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I've used every kind of flour imaginable searching for that perfect (to me taste. I've settled on semolina flour, and the result is a fantastic flavor and texture. I also play around with different oils (even butter for additional variety. Some dried rosemary makes this extra good. I cook it at 450F for about 8 minutes on a pizza stone. For a real treat to the Cincinnati chili fans, use Skyline for the pizza sauce and top with cheddar, onions, and/or kidney beans...and don't forget the Tabasco! Oh, and don't forget to sprinkle corn meal on the pizza peel and stone so it doesn't stick.

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i love this recipe, i dont use 2 ts of salt though the first time i made it i did and it was way too salty so now i used 1 ts and it is perfect and i use this all the time!

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I love it, it was a hit in my house :-. It tastes like carry out pizza, which is good because it save us money. Plus we can have as many toppings as we want and all the extra cheese too :- . Thanks Bobby!!

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Makes a true, New York style pizza crust. Try hand tossing for best results. Thin and crispy with a bubbly outer edge. Use a hot, hot oven with a pizza stone. Simply the best!

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I've made pizza dough for years, but this was better than the recipe I've been using. Will stick to this one from now on. Thanks, Bobby!

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Easy to make!

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I made this with all purpose flour...and it's exactly what I was looking for, a perfect, thin crust. This will become my new pizza crust staple!

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Great Dough! Simple enough to make. I like the bread flour hint, but used regular flour and still loved it. I rolled it out over a little cornmeal to get that fancy texture on the bottom of the crust. I also baked it at 400 for about 5 minutes before I put my sauce and toppings on, and I also brushed some olive oil on the crust at this time to make it brown perfectly. It was fantastic and now my husband and I feel we have our base pizza dough recipe. I hope y'all enjoy it too! Isn't cooking fun?

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we will never buy pizza again!! imho, bread flour is a must if you want this to really be pizza dough. if you usually have all-purpose on hand, buy a box of vital wheat gluten and add 1 tbsp for every cup of flour, and that will make AP more like bread flour. for this recipe i used 3 1/2cups of AP flour with 3tbsps of vital wheat gluten and upped the water to 1 3/4 cups. it made 6 personal pizzas for our family.