Basic Pizza Dough

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This recipe was my first attempt at pizza dough and it turned out wonderful! I used 2.5 cups of flour instead of the full 3 cups. I know some commenters were disappointed that the recipe does not tell you what to do with the dough after it's done rising. But sometimes cooking is all about improvisation! I split my dough in two pieces...froze one piece and rolled out the other piece on a floured countertop. I baked my crust for approximately 10 mins (until it started browning on a light silver baking sheet. I then brushed the crust with EVOO and added my toppings. I cooked it for another 8-10 mins (my crust was cracker thin. It turned out so delicious! Thanks Emeril!

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I must have done something wrong - first batch came out so sticky I couldn't even remove it from the bowl. Second batch, I kept adding flour and not only was it sticky, but weighed like a lead ball. This was my first time making crust so it could be me ... Did anyone else have too sticky of a dough?

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I love it!!! I will use this recipe again and again..

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The Fammily and I all loved it.

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definately a keeper!

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I have been using this recipe for years and it is so easy and never fails me.

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great, easy to make and taste excellent, I have made with both beer and water and always the same. Excellent!!! Everyone loves it!

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I love this recipe and use it all the time for pizza. Having spent time in Italy and Spain, I find I like this dough at least as much as many of the pizza doughs used there. I bake this at 550 deg F (the highest my oven will go for about 12-13 min, but watch it since everyone's oven is different.

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This was the best pizza dough I have tried. Since we like our crust thin, I have enough dough for another pizza that I froze. Yummy

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This is a great pizza dough. I like the Parmesan dough, I also add some garlic powder and more honey. I usually have to make this once a week for my husband. We never order out pizza anymore. This is so much better!!