Pizza Dough

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I've made 3 or 4 pizza dough recipes and they always turn out flat and tough. This dough has a great texture and perfect taste. I halved the recipe, and accidentally put in 1 tbs of sugar instead of 1tsp. Not sure if it helped or not, but next time I plan on doing the same!

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This is by far the best pizza dough i've tried. I'm making it my go to pizza diugh. I actually did grilled pizza with it and the crusth turned out great. I followed the recipe exactly.

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This is the best home made pizza dough I have found. Been using it for about a year now and love it.
Always used my kitchen aid mixer recipe, but this one
is so much better. Made it last night and used 1 Tbsp.
garlic olive oil and 1 Tbsp. reg olive oil (only use 1 Tbsp
garlic olive oil because it's very strong, and boy did it turn
out great. Had a nice flavor. I'm glad I tried it, it makes a nice
change once and a while. Love it, Love it, Love it.

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I've been making pizza for my family for years. I didn't want my children eating salty high fat-content delivered pizza, so I committed to making homemade pizza for the past 30 years. I have tried many recipes and found one that I thought was my favorite......that is until I tried Tyler's recipe. The texture of the dough makes it a dream to handle, compared to others. But the real winner is the crunchy bite into a chewy finish. My old recipe is out! This recipe is easy to shape and my family loves it.

Over the Memorial Day weekend, my adult children came home and after I made a double batch of the dough, we all made individual pizzas. There were rave reviews all around! Both daughters on one son asked for the recipe. That says it all!

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Sturdy, workable, an absolute dream! Make it as thin or thick as you like, we like thin and crisp, it was perfect. Every one of Tyler's recipes I have tried have have come out perfect. I always follow them to the tee because he has already worked out the kinks for me! Thanks.

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Until now I've never been able to get the crust as thin as my favorite restaurant. This recipe gives me the super duper thin crust and it is so easy to work with this dough. I did go to a speciality store to get the Italian 00 blend of flour and think that might have helped.

I also added some fresh herbs to the dough, thyme and rosemary and the flavor from them was awesome. Made 2 pizzas that night and froze the 3rd crust. Was amazed at how well it defrosted and was just as easy to use. Used a Giada recipe for topping the third crust with carmelized onions, sweet Italian sausage and gorgonzola cheese - DELICIOUS! Can't wait to try the crust on the grill.

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I've been testing pizza doughs and this recipe is so satisfying. The crust had a perfect texture of crunchy outside and soft inside. I did use the whole recipe and spread it on a large jelly roll pan. Everyone loved it.

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I've made so many pizza doughs, this is the best! Easy to put together, simple to work with, and delicious!

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I found if you cut the salt by 1/2 it's much better, and I also let the dough rise twice, 1 hour the first time and then I punch it down and let it rise 1/2 hour longer, I always get three thin pizza's out of it this way

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very yummy! Comes out perfect every time!! Great on the grill too!