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Pizza Dough Recipe

Pizza Dough

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 11-20 of 67

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  • on August 10, 2011

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    I used this recipe to make dough for a grilled pizza and it worked out great. I used 2 1/4 teaspoons dry yeast instead of fresh, and mixed up in my stand mixer. The crust cooked up perfectly!

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  • on May 22, 2011

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    OK, I have to say this was a very good pizza dough. I normally do not like Marios recipes but this one was good. I will make this again. We just moved to California and can't find a decent pizza so this was good, made it on a thick stone that I keep in my oven and baked it at 500 degrees for about 20mins.

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  • on April 04, 2011

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    I tried this once. I rolled it out into about a 12" pizza. I decided to cook it for a few minutes on a pizza stone before I topped it.

    The crust was very tasty but it was so tough. I'm really not sure what I did wrong. It was so hard to cut. I'm going to try it again today, I think. Wish me luck!!

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  • on March 18, 2011

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    I know people hate this - rate something WITHOUT making it - BUT -IT'S MARIO BATALI!!! Everything he makes is 100% ITALIAN AND GREAT!

    I JUST WANTED TO POST A COMMENT TO ALL OF YOU OUT THERE - "IF" YOU HAVE NOT TRIED HIS JARRED SAUCES (I just tried the Marinara YOU ABSOLUTELY MUST! NEVER (and I have used many good brands of jarred sauces HAVE I TASTED ANYTHING SO PERFECT AND DELICIOUS - IT NEEDS NOTHING BUT PASTA! TRY IT.

    THANKS

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  • on February 21, 2011

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    I thought the recipe was great. I liked the texture crispy on the outside and soft and fluffy on the inside. I doubled the recipe to make two 15 inch pizzas. Next time I will just make one batch and try out the crust thinner since, I have thin crust fans in my family.

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  • on December 01, 2010

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    only 1 thing to say "awesome"

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  • on November 13, 2010

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    Used a kitchenaid with dough hook and dry rapid rise yeast, 1 pkg. Dough came together great!! Chewy-crispy-yummy! Will put more oil in my pans (used a jelly roll and a half sheet 1 recipe per pan and maybe cook lower and longer for an even crispier crust!! Just too easy and yummy not to use over and over again! I cooked mine at 450 for 20 min but will tweek it next time.

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  • on October 13, 2010

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    This is a great recipe. I only ever found the packets of yeast in my store so I ended up using those. I found that the quick rise yeast works the best for this. I also let my oven preheat to 500 degrees before I start making my pizza. With the kitchen nice and hot the dough will rise while it is resting the 15 minutes before it goes into the oven and will continue to do so after it is put in. It makes for a nice fluffy crust on the inside and gets nice and crisp on the outside.

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  • on August 22, 2010

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    this is absolutely great. i will say that unless you have a mixer with a dough hook, it looks like a daunting task. it's very crumbly at first, but give the mixer time and it will turn out beautifully! great texture and flavor. i hate wine, but it adds something to this that takes it to the next level. definitely try it!

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  • on April 28, 2010

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    This was my first attempt at pizza dough, and it turned out just fine. I was expecting a little more pizazz from the wine and honey, but they are barely noticeable in the finished product. I might try to increase the amounts on these next time, but we'll see.

    I made one ~13" pizza with this, and it is VERY thick. It cooked thru just fine, but it could easily make 2 pizzas, or maybe more if you like a very thin crust.

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