Pizza Dough

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Love how the honey and wine give to pizza crust so much flavor. Excellent. Will use this again.

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I had given up on making homemade pizza, I could never get the dough to work or really taste like pizza. I actually ended up making the dough 3 times in one evening. The first time it turned out great. The second time I got over-confident and didn't measure some ingredients -- didn't work! Third time was as good as the first. I never had trouble with dryness. And I disagree that you can't taste the different flavors. In fact, I thought my husband wouldn't like the sweeter flavor, but it was a hit with the whole family. Looking forward to trying it as stromboli.

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This recipe was decent. I was excited b/c of the wine and the honey, but the flavor was lacking in the end. I followed the directions exactly, and the dough turned out really nice, so anyone who is saying it's dry must have done something wrong. The texture of the dough was good too after grilling, I was just hoping to taste the crust a bit more.

It was fine, but I'll continue searching for the perfect dough.

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I have made lots of bad pizza dough in my life, but this recipe works every time. And not only does it work, it actually tastes amazing. So NO FAIL + AMAZING TASTE - how can you beat that? We use it for pizzas and calzones. Oh man, it makes the best calzones.

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I substituted 1 package of dry active yeast (1/4 oz. for the fresh yeast. I also split the flour amount between white and whole wheat white flour (equal parts. Absolutely delicious! I've tried a few other recipes before, none called for wine - I really think that makes all the difference in the world. Mario is pure genius!

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So good!! my first pizza dough and I love it. thanks Mario

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This is by far the best Pizza dough recipe I have ever made. (And believe me, I've tried very many! I've been searching for one close to my favorite home-town pizza place "Mattucci's" in Mount Carmel, PA... and this comes the closest!

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Ive been experimenting with pizzas for the past few days (safe to say Im not gonna be having pizza for a long time and I found this recipe to be right on.
Follow the recipe exactly and you cant go wrong. I put the wet ingredients into a mixer and then followed with the dry as instructed. I can see why someone might say it was crumbly because it is, but after a few minutes take everything out and begin kneading and you'll have yourself a nice dough ball in no time. It rises quickly but I let it rise for 2 hrs to delay dinner and it came out great. I split it in half and then a half I split again. I took a quarter and made a calzone (YUM! Boyfriend loved and then took the larger half and made a 12" on a pizza stone. Boyfriend said it was the best he had had in a long time. I put the remaining quarter in a plastic bag and stored over night and made a small, individual, deep-dish pizza, lined with evoo in a 4" cast iron the next afternoon and it was amazing. Very fluffy yet crispy. Go with the white wine and make sure to drink the rest of the bottle. :

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This is the best pizza crust I have made at home. I'd give it a 4/5 for pizza crust in general (including restaurants, but definitely a 5/5 as far as homemade goes!

I'm confused about the comment from Don in Tuscon. This is NOT too little liquid for this amount of flour... If you actually read the recipe, you'd see that the actual dough calls for 3 c. flour, and the extra 1/2 is for rolling it out. I compared this recipe to about 10 others (from this site & elsewhere, and they all called for 3 c. flour, and 1 c. liquid. (This recipe calls for 3/4 c. warm water + 1/4 c. wine = 1 c. liquid total. That is just right.

I made this recipe exactly as written, except I didn't use fresh yeast (1 packet of "regular" dry yeast worked great & I used agave nectar instead of honey. I used a pinot grigio for the wine, and this crust is seriously SO good! It is light & fluffy, but uniformly crisp on the bottom.

I baked on a pizza stone at 375*F for about 20ish minutes. This yielded 2 small/medium-sized crusts. I'll definitely be making this again!!

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My family loved this dough recipe. Come on guys, you are being too hard on Mario, it's not like he is re-writing the gospel according to Matthew. He is giving his take on a traditional recipe, and of course like the bible it is open to your interpretation. It is a wonderful guide for us to make great pizza. Thank you Mario!