Pizza Dough

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For all I know this will taste fine but it did not come together in a "smooth, springy dough." It was a mess.

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One great pizza dough. After a month of searching reviews and recipes for the best pizza
dough and pizza stone etc I ended up selecting not a stone but the lodge cast iron pizza
pan. I love a crunch to my crust and a fully loaded pizza (2-3 cheeses and 2-3 toppings
This dough and the cast iron pan preheated in my electric oven to 550 degrees for an hour
before sliding that pizza in and baking for 8 min produced one fantastic pizza. The entire
crust had a great crunch not just the outside with a soggy middle. It also had that NY City
Char in places or whatever you call it. I did a grilled marinated chicken breast, sweet onion
and mushroom with 3 cheeses. I cut the recipe in half and only used King Arthur Bread
Flour and did all the initial kneading in a large SS bowl. It made 2 large pizza crusts.

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The best pizza dough recipe I have ever used and I have tried a lot. It's like what we get when we are in Italy. Fabulous!

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Dough and I don't get along... however this looks like a solid recipe. I'll try this one for my Shaved Asparagus Spring Pizza recipe! Shiso Fresh

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Best pizza dough recipe I've ever used -- use it for calzones too. This is quick, easy and fun -- much more efficient than other pizza dough recipes -- comes out perfect every time! Thank you Jamie -- I can call off the dogs now -- the search is over!!

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There may be more authentic or "artisanal" recipes out there, but this dough was very easy to work with and allowed making pizza to be a pleasurable experience, unlike some of my previous tries. I used 1/3 white whole wheat flour and mixed it in my breadmaker. Could not have been simpler! The dough was chewy, crispy, and very delicious. SO much better than any restaurant pizza I've eaten in many years! Next time I'll make a double batch and freeze individual portions for a quick fun supper or pizza party. Thanks Jamie!

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I have tried many other dough recipes and none rose properly. This one was a total success!

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Using "OO"Italian style Flour makes a Huge difference. Avaiable on web~sites.Creates a workable Dough with less "snap" rolling out Pizza.Plus,"grissini" bread sticks are crunchier as well.This is only recipe for Pizzas,Calzones,et cetera.Chef Oliver has presented a wonderfull recipe.If more info,read newer book by Chef Oliver's Travels and Recipes in Italy.Great Read and Recipes.

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I halved the recipe and got four personal pizzas worth. I reserved part of the flour for kneading and put the well in a casserole dish. Additionally, I rolled the dough out on a silicone baking sheet, which I flipped upside down to transfer the dough without it breaking. The result was a thin crust with puffy, one inch edges. It was light and airy, something I had not been able to achieve with AP or bread dough recipes. I heard and saw air bubbles despite kneading, but think they attribute to the texture. Before finding this recipe, I found posts complaining that the crust barely browning and that the dough only cooked properly in wood-burning ovens. My 20-year plus oven worked just fine. With a stone or fancier oven, I'm sure this would be a 5 star recipe. I baked on a rectangular, 4-sided, heavy metal pan. I froze two portions and lightly brushed my plastic wrap with olive oil because it was sticky.

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I tried this recipe last night. It was ok! Nothing to write home about! The best thing I liked was how easy it was to make! The crust didn't have that crunchy/chewiness that I expect. I may tweak this a bit to get the quality I'm looking for.