Pizza Dough

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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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I've been making homemade pizzas since I was a teenager, constantly trying out new doughs.....and this will be my dough recipe from now on!!
I made this lastnight using King Arthur Italian flour, and 1 packet of dry yeast, using ALL the flour in my Kitchen Aid mixer. It turned out very 'soft' & smooth (not firm, so I wasn't sure if it was going to turn out but it was very flavorful, light and deeeeelicious!! I was able to press the dough into 14" on a floured board, topped it with 1 c. of sauce, cheese & pepperoni and baked it without a pan, directly onto a pizza stone @ 450 for about 15 min.
Tonight I am going to try it with bread flour and the fresh yeast.
I also like to use KAF's pizza dough flavoring and plan on adding that as well as tweaking this recipe with other flavors, depending on what Im in the mood for.
BTW....message to DON.....you can buy fresh yeast in any supermarket, in the refridgerated section!!

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Made correctly, this dough is delicious.

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Anne: I plan on doing this today. Did I blink and miss the wheat flour? and if not,
what made you use wheat? I want this to be great, my critics are between 5, 6 and 7 years old. Thanks. Monja.

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This recipe is just the one I've been sserching for for decades! It makes perfect pizza dough and well as two nice loaves of Italain bread instead of pizza! Monja=monj

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Had to make this after all the reviews referring to this Don person. The pizza dough is great, and well proportioned ingredients that work well. I did use dry yeast with no problem. Also, another twist instead of wine, I sometimes use flat beer (boil it and cooled like Sam Adams and that is really good as well. Thnak you for a great recipe!!!

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I've been experimenting with several different pizza dough recipes... trying to find a really great one, and then I came across this one. IT IS DELICIOUS!!!! It will be my "go to pizza dough" from now on! The flavor of the dough is wonderful...great texture and flavor...doesn't taste floury (if that's a word!! You must give it a try! You won't regret it!

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It surprises me with all of your "experience" that you still cannot read a recipe. This recipe works great if you follow it, and by that I mean actually read the recipe DON. To everyone else out there, this recipe is great! The fresh yeast can be a bit tricky to find but using dry yeast will also give great results. The honey and wine really make this stuff good! And one more thing DON, for calling other people snobs, you sure do sound pretty snobby yourself.

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While I love to cook and am very good at it, this was my first experiment with making dough and it turned out beautifully....and yes DON from TUSCON, I followed the recipe exactly....1/2 cup of the flour is for rolling and kneading, not for the actual dough. My fiance and I loved the flavor and the consistency along with crispiness were awesome!

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Had my husband help me make this dough--easy to put together with dough hooks on my mixer. We both agreed the results were exceptional. Don't hesitate to try it.