Basic Pizza Dough

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one of the best recipes for pizza, will make it often.

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everybody used this pizzza dough
its the go too
you just adjust it to you liking

everybody loves my pizza and they say you make your own dough???

YUP YUP
see how easy

havent perfected my calzone yet
dont know why??
any suggestions

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This is my first time making a pizza from scratch and I adored the experience! This dough is veeeery easy to make. I added a little extra salt to the dough because that's how we like it. I used up some leftover chicken for the topping plus homemade pizza sauce plus mozarella and italian cheeses mix and voila. This was the perfect pizza!
Gracias Emeryl!!! :-

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We love this recipe. We like things a little saltier, so I add to taste. We've used this dough for 2 thin-crust pizzas, 1 thick-crust pizza, or 2 personal pan pizzas. Haven't tried calzones, but I can't imagine that it wouldn't work. You can also double the recipe if cooking for a crowd.

Best success for either thick or thin crust pizza: preheat a pizza stone to 500 degrees while the dough is rising; roll out each crust on a sheet of parchment on a pizza peel or large wooden cutting board (I use the one that came with my cabinets as it is removable. Top, set the edge of the board on the pizza stone, and slip the parchment and pizza onto the stone. Bake 8 min for thin crust, and 12-15 min for thick. It's pretty easy to slide the parchment and pizza out onto a tray, and then slip the paper out (do it right away or the crust gets soggy.

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This has become a staple in our home. We found that making 4 calzones out of this recipe result in huge calzones....very good, but way too big. So now I double the recipe, then separate it into 16 portions. Each makes a perfect sized calzone, but make sure you roll it out very thin. In the end, you should have a calzone that is around 8" wide.

We pre-cook some ground turkey, onion & zuchini...spice it up a bit. Lay 2 slices of mozzarella on half of the dough. Spoon the meat mix onto the mozzarella. Top it with some fresh spinach, then fold over the other half. Pinch it closed around the bottom, then use the tines of a fork to really seal it up. I brush it with a simple egg wash, and pierce the top with a knife (3 slits.

Bake at 475 for 8 to 10 minutes. Comes out wonderful. Tomato sauce on top is purely optional. We always use some grated pecorino as a topper.
Enjoy!

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The taste of the dough was not very good at all. It has a bland doughy taste. And, like my husband said was way too heavy/thick. I saw this being made on his show and on the show he added some kind of fresh herb. Like Basil or something. He went on to explain it's necessary to give the dough a certain flavor. I don't see this added to the written recipe. I followed the instructions with no changes at all. Very very dissappointing. Also, the toppings burned because the temp of the oven was so high. Next time will bake the crust part way then top and stick back in the oven but also more at 400 degrees instead. As far as the taste you'd never taste dough this bland and horrible in a restaurant. Someone suggested using bread flour instead of regular. That might help with a lot of other tweeking.

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Just tried this pizza dough recipe, and my family loved it. Thanks food network.

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I made mine and put the toppings on the night before the big game and it rose a little bit more. After cooking, the bottom had a nice crust and was very light. I personally added some honey to the dough and it sweetended it a bit which was nice. We all enjoyed it!!!

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This was one of the better dough recipes I've made...... And I've made alot.
It was easy to make. It was light, tender and easy to work with....easy to roll out.
It rolled out very thin...so if you like thin crust this recipe works well.
The family really realy liked it.
Will definitely made again.....oh yeah!

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Simple easy reciepe. Easy to follow and dough tastes delicious.