Pizza Dough

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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.

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This is the first pizza crust recipe I have tried, and it will be the last! I used whole wheat bread flour and it turned out PERFECT! I also used pizza stones for the first time, and our rustic pizzas were incredible! Thanks for a great recipe Jamie & Food Network!!

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Love the size of this recipe. I make smaller pizzas so this gives me around 12 pizzas. I always save what I don't use in ready to go dough balls and freeze. It takes about 20 min for them to thaw or you can zap them on low if you are careful.

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I have tried a lot of pizza dough recipes and this one is by far the best!