Pizza Dough

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Relatively easy to make and very, very, good. The wine & honey were a good addition that made it stand out. Perfect consistency, highly recommended.

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If you prepare the dough as directed you're going to end up with a stiff, crumbly mess. Be prepared to hold back at least 1/4 a cup, and even then you'll want to keep some olive oil or warm water on hand to adjust.

Apart from that I was very happy with this recipe! While it's not as good as an overnight pizza dough it definitely gets the job done, and bakes wonderfully on a pizza stone.

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This recipe was great! My husband and I made it last night for dinner and loved it. We used two packets of the dry active yeast as someone else had suggested and it worked, but we did have to wait about an hour and 15 minutes for the dough to double. We will defiantly make this again!

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This was delicious. I didn't have any of the problems of the "failure"s. The dough came together really easily, and everyone gave it great reviews.

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This resipe worked out well. The pizza was nice and fluffy. I cooked it for about 15 minutes on 400-415 F. I used two packets of active dry yeast (0.5 oz instead of the full 2.5 onces and it worked perfectly.

I will make it again. Thanks Mario!

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the wine give it a little something extra

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The wine and honey really made this dough different from any other i've tried. It is a great dough for stromboli too!

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1.5 ounces of yeast? Ya I bet that would taste great! Good luck to anyone who trys to bring together 3.5 cups of flour and 1 cup of liquids.

I'll think twice before wasting my resources on recipes from this dump again.

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The pizza dough was a complete failure. Too dense, and ruined the overall pizza which we spent close to 4 hours shopping, preparing for, and cooking.

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I loved this pizza dough. very original and very perfect for a fresh tomato sauce.

my only problem...no fresh yeast. what is the conversion rate from fresh to dry active?