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Fresh Pizza Dough Recipe

Fresh Pizza Dough

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Average Rating:

Total Reviews: 50

Showing 41-50 of 50

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  • on March 30, 2010

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    Overall I am very happy with this recipe. It is the first pizza dough that actually worked for me. I agree that you have to use the correct salt - which I didn't do - but even with Kosher I think you will find this a little heavy handed. Other recipes that have similar ratios called for a tsp of regular salt and that is what I will try the next time. Just can't believe how easy it was though!

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  • on March 27, 2010

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    This is an excellent recipe for pizza dough! My only issue is that is was too salty for our liking. I will definitely cut the salt in half next time.

    I also used 1/2 whole wheat flour and 1/2 all purpose, and it was great! (and a little healthier

    This is definitely one of my new pizza dough go-to recipes, with a few adjustments!

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  • on March 24, 2010

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    PERFECT! My new FAVORITE!

    the trick with the hot oiled pan works! I was always attempting to figure it out, trying all kinds of tips, but this one works!

    I used wheat bread and honey, for what I did different, and what I thought, go to my blog at: http://eatlivelovefood.blogspot.com/

    Thanks     Tyler for the GREAT recipe and tip!!

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  • on March 24, 2010

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    Really loved this crust. The technique of heating the pan with olive oil worked really well - nice crisp crust and very light too. I also tried to do this in my food processor (managed, but won't do again but will use kitchenaid next time or cut recipe in half. So simple and so good. I will trying freezing half next time as well. Does anyone have any experience with freezing pizza dough? Any downsides / tips for success?

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  • on March 22, 2010

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    Easy dough recipe. I am a total yeast-killer and really worried about that, but I recently purchased an infrared laser thermometer and that has made all the difference. For those who claim the dough is too salty, you are using the wrong salt. Use Diamond Crystal brand Kosher Salt. 1/2 the saltiness of regular table salt.

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  • on March 22, 2010

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    The best crust I found so far! I was discouraged because it seemed it was going to turn out to be a heavy and hard crust. After I baked it, it turned out to be light and had a nice texture. I WILL use this recipe again.

    It was too salty for my liking. I will use 1/2 to 3/4 of the salt when I do it again. Also, I did it in my food processor which is too small for my machine. I will either use the recipe in my Kitchen Aid, or cut it in half for my processor.

    My pizza making hobby finally has hope. Well Done!

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  • on March 22, 2010

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    I actually used my bread machine on the dough setting, and it produced a nice, crisp dough when rolled out thin. I substituted half of the flour with white whole wheat flour for some extra fiber. Everyone loved it!

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  • on March 21, 2010

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    This is the recipe I taught my 10yr old Grandson to make for his first dough. Our only complaint is that it was way too salty. Next time I cut the salt in half. It made a really light pizza crust.

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  • on March 20, 2010

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    Love it! Thanks!

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  • on March 20, 2010

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    I love the recipes shown on this show but the only qualm I have is how fast the demonstration goes ( reminds me of Chopped!. The camera zooms in and out so randomly and uncomfortably that I often get a headache by the end of the show (because invariably I am concentrating hard to catch up with the speed of the recipe. The commercials are a refreshing break sometimes. Slowing down will bring in the much needed elegance for this show.

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