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Pizza Dough Recipe

Pizza Dough

Recipe courtesy Sal Passalaqua

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on August 15, 2007

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    I use this recipe and sub half whole wheat flour to make it healther. However, I also took Alton Brown's advice from his dough episode, and rise my dough in the over with a pan of hot water under the bowl of dough. Depending on the day and levels of warmth and humidity, the dough doesn't always rise how you'd like.

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  • on June 02, 2007

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    The most excellant pizza dough i have ever used! Great flavor! For a little more extra flavor i brushed the crust with melt butter as it baked.

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  • on May 30, 2007

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    I've made homemade pizza dough before and I remember it being much harder than this recipe. It leaves a lot of room for improv as well.

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  • on April 29, 2007

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    I had given up on making homemade pizza dough, every time I tried the crust was terrible. This dough was great. Always looking for healthy options, we changed one thing, we used whole wheat flour and it was the best pizza we've had in a while. This coming from my husband from NY that has had some of the best pizza around.

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  • on April 19, 2007

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    this dough is wow there is no words for this dough it is so good

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  • on March 29, 2007

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    Very easy. Good consistancy. Handles well

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  • on March 11, 2007

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    I cooked eight pizza's for family they just couldn't get enough the dough was great.

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  • on January 19, 2007

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    This is the best pizza dough I have ever made or ate! It is so simple to make (especially if you use the bread-maker. I top my pizzas according to my family's preferences, but this dough is perfect! I do bake my pizzas in about a 475 oven. Give it a try. It is great!

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  • on November 16, 2006

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    I have used this recipe numerous times. It is very simple and a great way to let the kids get involved. We have used it to make individual pizzas, party pizzas and family dinner pizzas. Yum-Oh!

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  • on July 25, 2006

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    its ok

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