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My review
Pizza Dough II
4
Stephen Carroll
"Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use."
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Ingredients
2 h servings 202Original recipe yields 16 servings (3 pizza crusts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
- Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
- Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 558712 Ratings
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Most helpful positive review
6/6/2006
I have not made this recipe yet, but while reading the reviews I noticed many people having trouble ending up with a soggy crust and overcooked toppings. To avoid this, you must work with a piz...
Most helpful critical review
11/7/2005
I'm very disappointed by this recipe. Since it was featured in an Allrecipe's cookbook and had such high rating, I had to try it. I had no problem with the prep, rising, etc., but when we tast...
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6/6/2006
I have not made this recipe yet, but while reading the reviews I noticed many people having trouble ending up with a soggy crust and overcooked toppings. To avoid this, you must work with a piz...
1/29/2001
The dough is beautiful and tasty. I divided it into 3, and made a 16" pizza. But I think just dividing it in half for a pizza that size would be good too. It just depends if you like thinner ...
9/19/2006
I woke up this morning with the first thing on my mind being RATE THIS DOUGH! Last night I used this recipe to make pizza and calzones and it was PERFECT. I don't know if it was entirely this re...
7/5/2007
This is our favorite crust from all the recipes here. My husband asked me to just make this one every time from now on. This one gets even better after we freeze it and thaw it for later use. I ...
11/7/2005
I'm very disappointed by this recipe. Since it was featured in an Allrecipe's cookbook and had such high rating, I had to try it. I had no problem with the prep, rising, etc., but when we tast...
8/11/2006
I make this dough in my bread machine, and it turns out great. You just put the liquid ingredients first and the yeast last, and allow first rise in the machine. After, roll it out, top, and b...
3/24/2003
Perfect pizza dough! It keeps in the refrigerator, too. I made this five days ago, and baked half of it right away. I baked the other half today, and it was great. I baked it for 10 minutes,...
8/31/2002
I have made this recipe 3 times and each time it has been perfect. My husband used to work at a pizza place where they made dough from scratch. He had a great time tossing it and it ranked high...
1/27/2003
this is the first pizza dough that i have made from scratch and it turned out wonderful. i did bake the crust for 10 min first and then i put all of the toppings on and i put back in for 10 mor...