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Nola Pizza Dough Recipe

Nola Pizza Dough

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on February 01, 2009

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    I needed to reduce the salt a bit for taste and health reasons - does not change the recipe at all. Made it for friends a few weeks ago, they're still raving about it! It has never failed. I top it and cook it at 425-450 degreesfor 15-20 minutes - keep an eye on it. Nice brown crust, crispy bottom.

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  • on October 22, 2006

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    I've been using this recipe for 4 years now and it's perfect every time. You can roll it out very thin and it can hold up the weight of lots of toppings without getting soggy. I like to add different spices like oregano to change it up. My kids like to play with the leftover dough and make their own mini-pizzas.

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  • on October 04, 2006

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    I tried this dough w/ my pizza i made and it was nice & soft and tasted sooooooo good w/ that pizza.

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