Pizza Dough

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is a hit! I use a little less flour - about 3 cups, but usually just work the flour in slowly, as the dough comes together. The rest is good for kneading.

It keeps for up to three days in the refrigerator. Just re-knead once a day, adding flour as you go.

Instead of the wine, I use a dry champagne. It gives an extra kick, and a fun conversation starter at parties.

This dough works well on the grill as well. Use a medium-high heat, and be liberal with the olive oil on each side.

Make sure you read the substitution recommendations on your yeast packages - I use a little less than 2 packets of dry active yeast for this serving size.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It Is Only The Wine that makes this recipe stand out.

First off, I will flatly state as a fact that NOBODY made this pizza dough exactly per the recipe and had it turn out. There is just way too much flour for the amount of liquid. Any good cook would know that simply by looking at this recipe. Also, very few places sell fresh yeast (except maybe high end snob shops in New Yawk? So, get real. Rule of thumb is 1 1/2 teaspoons of active dry yeast for every three cups of flour.

It is ONLY the wine and "maybe" the honey that makes this recipe stand out as making a pizza dough that is unique and a cut above. People, save yourself a lot of misery and embarrassment by simply adding enough wine to your favorite pizza dough recipe (about one tablespoon for each cup of flour.

Look, I really like Mario, but he messed up big time with the recipe proportions (or the Food Network editors did. Now, I do have a favorite pizza dough recipe. I simply added the wine to my recipe and the dough went from from being fantastic to "out of this world delicious". Thanks for the tip Mario!

BTW, I am no hack in the kitchen. I have cooked and baked professionally for over ten years, and cooking for pleasure over forty years. Making good pizza dough is not some magical trick. Proofing the yeast, allowing the dough to rise slowly and using a hot oven with pizza stone will make anyone a "Pizza Making Hero."

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

HINT: 1.5 oz yeast=3 TBSP I made 3 different times--perfect each time from jarred active dried yeast. Makes enough for 2 thin crust or 1 thick crust pizza. Sprinkle corn meal on baking pan for a crisp, non-stick crust.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We made this using our bread machine, and it was fabulous. We only used 3 cups of bread flour (sifted and followed the yeast manufacturer's recommendation about how much dry yeast to add. Then we just dropped all the ingredients into the machine, hit 'dough' and 90 minutes later we had this wonderful pizza dough. The wine added a nice tang, and a rich color, yet the kids still loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been searching high and low for the perfect pizza dough. This is it. It comes together easily, the crust is light and tender. This is the closest recipe I have found for pizzeria type crust.

Perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

so simple and only takes 45 min to rise. is very fun to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy....very good. i threw in some basil, tarragon, and garlic powder for some extra love...just a splendid crust!

Oh and i wanted to comment to those who rated the recipe poorly...first of all, you're only telling the world you suck as a cook. otherwise, for some constructive criticism, make sure your yeast is good. To test yeast: Add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used Riesling Wine which is a little sweeter and fruity as a complement to the Extra Virgin Olive Oil. It works great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have used this recipe several times over the last few months and each time the crust comes out perfect. I have even subsituted 1 c. whole wheat flour and it was still nice and light.I also use one pkg. dry active yeast for the fresh. This is a staple in our house. Thamks Mario.