Pizza Dough

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This is one of the best basic recipes I've found.

You don't have to fight this dough to make a pizza and it tastes great. My girls don't want to go out or order pizza and only want it if home made. I have modified a bit to try to emulate what I'm trying to achieve, but it is great as it is.

Yeast/water/sugar - if using powered mixer use whisk instead of hook, med-high speed 3-5 minutes or until frothy/foamy. I've found this gives you an really easy multi pizza purpose dough to work with. Can make fat or thin. When we make pizza in my house, everybody makes their own different. My 12 yr old loves a stromboli type, my 11 yr old thick, and I like very thin and crispy.

Once you add flour, use low speed. Once dough rises on hook, I take it off the hook, put it back in, then let it go for around 5 minutes longer. The additional kneeding gets the effect I'm trying for in a pizza dough.

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I used this dough recipe for grilled pizza tonight. I subbed in one half naturally white whole flour and it turned out great. It can be difficult to roll out the dough, this one was no exception but using corn meal on the pizza peel helped it slide off. It made 5 individual pizzas. I grilled each one until crispy on one side, flipped for a few seconds to set the dough then topped them. We chose from fresh mozzarella, basil, fresh tomatoes which I salted and drained and shredded cheese. After topping the grilled side they went back on the grill to cook the bottom and finish the top. Absolutely lovely: crisp crust and yummy toppings.

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loved it made pizza on the grill a big success. Had a party and everyone made there own what fun.Recipe was so easy and tasted great.

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This is the only dough recipe that you will ever need for basic thin clean crisp pizza. It is one of the smallest recipes out there. If I do need to feed a group then simply double the portions and it will still fit in the mixer. I have this fixed on the fridge so I can knock it out on a whim. I am at 7000' and this is crisp and perfect despite the altitude without adjustments.

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This is the only dough recipe that I use. I use all purpose flour with it for the sole reason that I am too cheap to buy bread flour, and I get perfect results. I make smallish thin crusts and toast before topping them. Perfect portion size for those of us who aren't feeding an army any more

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This is the only dough recipe that I use. I use all purpose flour with it for the sole reason that I am too cheap to buy bread flour, and I get perfect results. I make smallish thin crusts and toast before topping them. Perfect portion size for those of us who aren't feeding an army any more

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Wow how simple and tasty best dough recipe ive ever used.

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This is the best recipe for pizza, bread, rolls, monkey bread, cinnimon rolls, what ever it is we want at the time, this is my go to recipe, I increased the sugar for breads, but leave it the same for pizza dough, and there is nothing that comes any closer than this one, to my father's dough...MMM can smell it baking in my sleep. I DO HOWEVER USE BREAD FLOUR.

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this dough tastes just like my grandmother made! she was from sicily and passed away at 104. she never wrote anything down and only spoke italian. as hard as i tried to watch her make it, i never got it right! THANK YOU...for the taste of home i missed so much.

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Great recipe! This recipe comes out great every time. I even use half whole wheat and sometimes all whole wheat flour, and it still comes out great. I've even used this recipe to make great garlic knots!