YUM YUM YUM. This crust is crispy, delicious, and strong enough to handle the weight of a lot of toppings. I used my bread machine to mix the dough, so preparation was a snap. Freezing the extra dough is a great idea for future meals. I love making my own pizza so I can creat a healthy version of greasy take out pizza. This crust really is perfect. Will make again and again. Thanks so much for sharing this one!
I'd never made my own pizza dough, but this was so easy and good! I followed other reader's advice and added a bit of Italian Seasonings with the flour and cooked the crust for about 10 minutes before adding toppings and cooking again. It was delicious! Thank you for sharing - it's awesome!!!
This is so easy! I want to have a 'make-your-own-pizza' bar at my daughter's birthday so this recipe yields so much. I also sprinkled different seasonings on for flavor before baking.
I make pizza dough all the time. I have tried recipe after recipe and this one is the best I have ever tried. I am always looking for whole wheat recipes and I like that this one includes at least some. This got rave reviews at my party and my kids gobbled it up.
I thought this worked very well. I did have to add more flour; I used 1 1/2 c of whole wheat flour and it tasted good. I also added a 1/2 tsp of garlic powder and 1 TBSP italian seasoning. I cooked for 5 minutes prior to topping. My family raved.
At LAST!!! A pizza dough recipe that doesn't end up with "white bread" results! Beautiful dough! The ONLY draw back was this... if you don't LOVE making pizza FREQUENTLY, don't let your kids try this... you'll get nagged ENDLESSLY for "more of that PIZZA soon Mom!!"
Much better than any store bought premade, but compared to eating out, tasted very average. Ill try adding garlic and herbs next time or maybe even sugar.
Excellent! I added some garlic powder and oregano for a little extra flavor. The dough that I froze cooked up just as well as the fresh. Upon tasting a pizza I made using this dough recipe my neighbor said "your pizza rocks!".
So tasty! Very easy to do, even for a kitchen klutz such as myself. I took the advice of other reviewers and increased the whole wheat to 1 cup, decreasing the bread flour to 5 cups. It came out perfect, made three wonderful crusts. I made the first on a preheated Pampered chef stone (put it in a cold oven and then turned on the heat), it came out crusty on the inside, chewy and delicious on the outside. I rolled it out thicker, so it was more bread-like--yum! The second one I did on a lightly oiled cookie sheet,rolled out thinner. It was (of course) a thinner crust, and SO good. I just couldn't go wrong either way. My four kids and husband devoured both!! And the heavenly yeasty smell as it baked...ooh-lah-lah. The kids were drooling. :) I did pre-bake the crust 8 or so minutes each time, by the way. It made the crust turn out just perfect! I froze one crust to use later. I am thrilled to find a wonderful recipe like this, I highly recommend it. Thanks, Stephen!!
We found this very tasty! I had to bake it longer than the time on the recipe, but that's not to do with the recipe. . .The crust had a lovely flavor, and a great crunch! This is a keeper!
This pizza dough is absolutely delicious. Soft, chewy, light and fluffy. I was able to make three large pizzas with the dough. I think its a perfect dough mixture.
Crispy on the outside, chewy on the inside. This pizza dough was the best I've ever made. It was delicious and easy. I didn't adjust any ingredients, but I did adjust the temperature and timing after the first pizza. The bottom dough on the first pizza wasn't quite as done as the toppings were. The second pizza I baked at 400 degrees for approximately 25-30 minutes or until the toppings were golden.
Great pizza dough. Nice and chewy on the inside and crisp on the bottom and outside. Used some olive oil, garlic, cornmeal to coat the edges of the pizza. Baked at 400 degrees due to everyone making their own 6-7 inch pizzas and stacking the ingredents thick. Cornmeal on the bottom of the pan. Friends said best pizza ever. Most said they will not order pizza again. Told them have fun making the crust.
Great pizza dough recipe! I use 5 c. all purpose and 1 c. wheat flour and it turns out great every time. My husband loves it, too - we have it every Friday night. Freezes well, too.
I've been making homemade pizza for my family for 25 years. I decided to try a new crust. They said this was the best crust we've ever had! My daughter, who never eats the crust, ate all of hers. Thanks for a great recipe!
awesome! i made it in the bread machine and had to add about 1/8 more flour. cut recipe in half to make one big pizza on a baking sheet. added 1 tsp of garlic powder to the dough. thanks!
Excellent! This is the very best pizza dough I have ever made. My husband who is ultra picky loved it. The crust came out of the oven crispy on the outside and soft on the inside. It rises very well, which has always been my biggest trouble in making pizza dough.
Great!
it was so good we had no leftovers that night. very easy recipe. I made it in my food processor, and then let rise for 1 hour, punched down and let rise one more time. then panned out. baked it @ 425 till golden and bubbly. My kids had so much fun making their own pizzas!! will definately make again.
Love it comes out superb. Instead of white sugar I use a tablespoon of honey. Instead of 5.5 cups sugar I use 2c bread flour and 3.5 cups white. It makes 3-15/16oz dough balls. You can also freeze the balls wrapped in saran wrap. When you want to use them just thaw and use. I make a quadruple batch and freeze all but two balls.
This is a great recipe! I use wheat germ and a little more bread fluor instead of wheat flour for a little texture. Then after letting the sugar and yeast sit in hot water for a while I throw it in the bread machine on dough cycle while I prepare the toppings.
I halved the recipe & used my bread machine (pizza dough setting). Covered with saran wrap & let rise in refrigerator. BEAUTIFUL.
At my house we make a homemade pizza every week, and have tried a number of dough recipes with varying success. This is our favourite recipe by far! I can make three pizzas with this if we are expecting guests, or it freezes beautifully (coated in flour and wrapped in plastic). I use traditional unbleached flour rather than bread flour, as it is what I normally stock at home. I love how easy it is to make and work with.
Excellent pizza dough! I just used all-purpose flour because that was all I had on hand, but the result was beyond all expectations. Thank you!
excellent taste and texture, my family loved it.I used some straight tomato paste for the sauce and lots of cheese and fresh basil. restaurant quality
I've been making homemade pizza for my family for 25 years. I decided to try a new crust. They said this was the best crust we've ever had! My daughter, who never eats the crust, ate all of hers. Thanks for a great recipe!
This was a good recipe and it was fun to use something different from my normal recipe, although I did add 3 tablespoons Italian seasoning. This did turn out a little more "springy" than my regular recipe, and it took a little extra patience to roll it out on my pans. I really like the amount of salt. It was a nice chewy crust with a slightly salty flavor that was so good. I made two small pie-pan sized pizzas for a "New Baby" meal for some friends, one regular-sized pizza for our family and then had enough dough for 4 breadsticks. I also generously sprinkled cornmeal on my pans for a crispier bottom.
This is the best pizza crust recipe I have found. I made it as other reviewers suggested w/ 5 cups of bread flour & 1 cup of whole wheat flour & like others I added some herbs --I also added 1/2 cup of semolina flour --not sure that it made any difference. The dough is so Easy to work with & the recipe as scaled makes enough for three good sized pizzas. If, like me, you have struggled to get a good consistent result in making pizza crusts --use this recipe! I also highly recommend to grill your pizza --I used this for my first ever grilled pizza & it was excellent. Five minutes on the grill using the "Exquisite Sauce" recipe on this site -so quick, so easy --so PERFECT! My wife said it was the best pizza she's ever had --"better than Joe B's!" which is high praise as Joe Bologna's is the best pizza place in our town & the best I've ever had anywhere--until now. Make this crust, make the exquisite sauce & ENJOY!
This recipe is really good. I've made it about 4 times now and it's always come out really well. The only things I've had to change are the amount of flour - it is a little too much for me and won't incorporate - I cut out a half cup of the bread flour. I also have added a little bit of seasoning as well -- a little bit of thyme and granulated garlic really kick it up! We've used it to make breadsticks as well, they turned out wonderful. Thanks for sharing.
Wonderful Pizza Dough! I used all wheat flour and my husband and I loved it. I will try the bread flour next time, as I only had wheat or all pourpose to choose from. I will definetly use this recipe again, I bought a pizza stone today just for this recipe and It was incredible.
I have tried this about a dozen times. I have gone back and forth between three and four stars, with work this recipe is great. Each time (as I don't have a kitchen mixer) I have put the dough together by hand. First thing is about 4 and 1/2 cups into adding the flour it gets real dry, the first time I added water which by the time I was done resulted in a sticky dough. At the four and a half cups mark now I turn the dough out and kneed the remaining flour by hand. This works great and the dough rises perfectly. No fault of the creator of the recipie: Without bread flour the dough is okay (doesn't rise well but is edible). AP flour only works if you add gluten to the mix. While the yeast is proofing I put together the dry mix flour, salt, gluten (at 3/4 tablespoon per cup of flour), and spices. Like I mentioned above at about four and a half cups of the mix I kneed the remaining in by hand until the dough is no longer sticky. Lastly the dough has consistently been too doughy after baking (even after baking the crust first then rebaking with toppings). This is perfectly resolved with a pizze stone that fixes the problem.
THIS WAS AWSOME! The dough was easy to work with and the directions were very easy to follow. The only thing I did differently was to use all bread flour b/c I ran out of whole wheat flour and I added about 1/4 cup ground flaxseed to the dough.. flaxseed doesn't change the taste at all so I try to add it to as many foods as I can. I added some garlic powder to the cornmeal and that gave the dough a nice flavor too. I cooked one pizza right away for a flatter crust and I let one rise on the pizza stone for about 15 mins and they both came out great. I did like others said and cooked the crusts for about 5 mins first and than took them out and used a spatula to loosen the crust from the stone than I added my toppings. I've tried a few pizza dough recipes on here and this is by far my favorite! THANKS!!!
I followed the directions exactly as written, and the dough was very easy to make. I learned a few things. First that this is A LOT of dough. I was able to make 3 mediums pizza with only half of this dough. Second, if you roll it out thin enough, you can put it on the grill with the toppings and it cook evenly. I'm not sure to what measurement I rolled it, but I felt a thin layer between my fingers and the counter. The taste was great.
Very easy for it to come together and to work with. Love the little bit of whole wheat flour too! I used my kitchen aid stand mixer to put it together and had to add a little more flour but over all a great dough to make!
Very easy with good flavor. I think that next time I will divide the dough into 4 balls for smaller pizzas or thinner crust.
I cut the dough in half and made two large pizzas. My family loved it. I loved that the crust tasted good and was easy to make. However, by making two large pizza's I couldn't get the bottom crusty enough in the centre.
This is the best homemade pizza dough I have ever made. I did substitute honey for the sugar it called for.
The dough came out perfect and I did the instructions exactly as described. I didn't have the wheat flour so I just used bread flour but it didn't matter. I made two pizzas right away and froze the other one to later use for mini calzones. If you have soggy crust perhaps you are putting too much sauce? The crust came out with nice flavor without being too thin, thick, chewy, soggy, or overpowering. Perfect for a homemade pizza night!
I tried this recipe because of the reviews. I ended up having to use about 1 1/2 cups more flour. I thought the water amount was too much so that might be the reason. Overall it was ok. Family ate a few pieces and did not request anymore. I will stick to my other recipe for pizza dough.
This recipe worked out really well for me. The only thing I did differently was add rosemary, oregano, and some garlic. It was super delicious!
Would have given this 5 stars if I were'not so exhausted from literally wrestling this dough into submission. My fault, should have read the little tutorial here about HOW to actually do it. No matter how much flour, dough sticks here, dough sticks there...Came out great eventually!
This is the first time making pizza crust and it was easy and turned out a great crust. I used all wheat flour instead and it turned out great. I will definately be using this one again and again. The kids are a great time making their own pizzas.
I just made this pizza dough a few hours ago. I made 2 pizzas out of it but they were huge jelly roll pans and we made it like pan pizza thickness. The texture was good but the flavor was non existant. I should have listened to several other reviewers and put spices in the crust. I really had no flavor. But it was an easy recipe to follow and the dough was easy to work with. I made it in my heavy duty kitchen aid mixer. I just used my dough hook and so I had no need to remove the dough from the bowl to knead it. It was easy and once I put it in a greased bowl - it rose nicely. I might try it again but with spices. Our pizza that we made was not really flavor busy. One was pepperoni and the other was just cheese and mushroom. We even used 3 kinds of cheese but that did not even help the flavor of the pizza. Boring. I was disappointed.
With a few changes this recipe works. I skipped the whole wheat flour, used a full 7 cups of all-purpose flour (I didn't have any bread flour on hand) and added about a half tablespoon garlic powder. When kneading the dough, I had to add quite a bit of flour as it was VERY sticky. Be generous with the oil during the rising process, which took about 2 hours to double. I used for calzones & it worked just fine.
This pizza dough is amazing! It rises to perfection and makes three pizzas perfectly. I will use this recipe every time I make pizza from now on.
This recipe makes a fantastic pizza crust. It is light with a crunchy outside and soft inside. I don't understand the negative review of this recipe; it tasted wonderful (not like soggy wheat bread at all), was super easy, and everyone who tried it loved it.
Changed this a bit and it made an excellent hardy, dense crust that was delicious! Instead of 2 1/2 cups water, I added 1 1/2 cups water and 1 cup oatmeal stout beer (it was not flat but could be and it'd still work) and dissolved the yeast and sugar in that mixture. I also added 1-2 TBL italian seasoning as I was adding flour. Everything else was as the recipe stated. I made the dough in the morning to use that night so I refrigerated my dough after it rose and I punched it down, I put it in a ziploc bag (gallon). It was really really good. I made 2 pizzas instead of 3 but they were good sized.
This was delicious for calzones. Perfect outcome on the first try. Crispy outside, cooked but soft inside.
This was the very first pizza crust recipe I used, and although I didn't follow it exactly (I used only all-purpose flour and vegetable oil), it turned out wonderfully for me. The trick is to prebake the crust just a couple of minutes, long enough for it to get solid but not crusty, before adding toppings to it. That way you know your crust is done and it takes less time for your pizza to finish baking.
This is great - I've put all kinds of topping combinations on it, and it always turns out a great level of chewiness in the middle and a crispiness on the edges(which Bennett really likes.) One thing I would say though is DEFINITELY add a handful of dried basil to the dough while you're kneading it. It really adds a lot of good flavor.
My 3 year old son loved making the dough with me. Really glad some of it could be frozen because waiting an hour for it to rise was very hard for him. Tasted great -- we also used it to make prezels with a sprinkling of parmesan cheese.
OG 2005/05/03 review: This dough is perfect, and comes out perfect everytime I make it. Tastes wonderful and cooks up (on a stone at least) really well. Wanted to add, it has a great texture and isn't sticky, has a lovely tooth for pizza. It's really a great, balanced recipe.
This Pizza dough was the best! Easy to make and fun to do with your kids. thanks
Great pizza dough. I did as some of the reviewers and baked the crust at 350 for 10 minutes to give it some crisp before applying the toppings. It was awesome. Also, for the last three or four minutes in the oven with the toppings, I pulled out the cookie sheet it was on and let it crisp up a bit on the bottom. A pizza stone would be great too, but I improvised and it was awesome.
We have been searching for a homemade pizza dough for months and this one turned out great! Didn't stick to the pan and had a really good taste! I used 3 cups of bread flour and 3 cups of whole wheat to increase the health factor and it turned out great!
Great! Doubled easy, added some spices/seasonings. Was a tad more "bready" than chewy/crusty - but it was fine by us. Pref "Jay's Signature Pizza Crust" for a more traditional crust.
After realizing how much we spent a month at Pizza Hut (delivery), I decided to try making my own pizzas. This recipe was awesome, though I did alter it a little. I like a little more flavor so I added 2T of parsely flakes and 2t of garlic powder. I have to shoo the family away before I even bake it. Friday night is pizza night here, and the third crust is usually made over the weekend as a calzone or just another football snack.
Made it with stuffed crust!! Yum! I used cheese sticks and just rolled the dough over them. Yum! Yum! Yum!
This was a sticky mess at first. I changed the ratio of whole wheat(white) to bread flour(1.5C/4.5C) and was worried that I would have the opposite problem. I added somewhere between half to one full cup more of the WWW flour by the time I was done and finally got it kneaded. I froze two of the balls after the first rise and put the other in the fridge before rising. It was there for about 2 hours before I let it sit at room temp and finish rising. It was very easy to spread on the pan and filled my new 16" perforated, non-stick pan. I didn't use a rolling pin. Prebaked for about 4 min then topped and baked for about 12-13 min. The crust turned out better than any I've made so far but I can't really say that the new pan didn't contribute to that since I haven't used it before. Even the leftovers still had a soft, chewy outer crust.
Super easy and really good I didn't divide dough in 3 I just made one big pizza whole family loved it.
A great pizza dough to work with, and one I will be using again. It rolled out beautifully and was easy to cut in a heart shape. I did pre-bake the crust for 6 minutes before adding the toppings for a taco pizza.
It came out great. The only thing I changed is I took out the salt and added some garlic powder for flavor. I also used Chef Johns tips for baking to get a crispy bottom crust. Baked on the bottom of the oven at 550 for 4 minutes, then moved to middle rack for 6 minutes, came out great and cooked in no time at all. I used my kitchen aid to knead the dough, so this was virtually no work at all! I love home made pizza!
My family and I loved this recipe. I used all purpose flour rather then bread flour and it worked perfect. In order to have a crisper crust, I cooked the pizza at 450 degrees for 8 minutes on the lowest rack. I then moved the pizza to the top rack for another 6 minutes. To brown the crust I brushed it with melted butter and cooked for another 2 minutes.
My husband and I really liked this crust. It has a nice chewy texture and tastes great. I made this dough in the bread machine...which I at first thought was a big mistake because my pan was so full...but my bread maker prevailed once again. The only thing I had to do was add an extra 1/4 cup water while my machine was mixing, and the dough came out perfect. This isn't the New York style crust I'm always looking for, but very tasty none the less. We liked it better than some other pizza dough recipes on this site. Thanks for a great recipe I will probably use again.
This dough works great for calzones. I used a little extra yeast (3 tsps instead of 2 1/4 tsps). The dough was nice and stretchy so I was able to make nice thin shells. The kids loved it.
This was not only delicious, but it gave very detailed instructions so even a kitchen novice like myself, could get the desired results.
Turned out a great pizza base...made exactly as described...and baked it on a pizza stone in my charcoal grill. The crust was thick and a had a nice chew to it. You definitely have to cook this on a stone at high temps for it to work.
This was my first time making pizza....and it's the best pizza ever.
Excellent pizza dough. I followed another reviewers suggestions to bake for a few minutes (I did 6 minutes) with just the sauce and then remove and add remaining ingredients. It worked like a charm and my New Year's Eve gourmet pizza party was a huge success.
We love this pizza dough. It actually makes a little over 3. I made mini pizzas with the extra dough.
so good, I used 2 cups ww flour and the rest reg. white and it worked out well. Next time I plan to bake the crust for a few minutes before I add the toppings because it was a bit underdone in the center but I only baked for 15min to begin with. yum. make this
very easy and quick. I couldn't incorporate all of the flour that was called for so left some out and it was still very good.
freezes great. Just thaw in fridge the nigh before and bring to room temp before rolling out.
I used 5 1/2 cups of all purpose flour and the dough was so lovely. It rose nicely & had great texture. I cut the dough into 2 pieces instead of 3 as the recipe says, and one of my pie crusts were too thick & bready. The second pie I made bigger & stretched out more & the crust came a lot better. I also baked the crust for 10 mintues per other reviewers suggestions and it helped to cook the crust. Next time I will cut the dough into 3 parts and really try to get a good crispy crust.
This dough has a very nice consistency. I used a high quality unbleached all-purpose flour instead of bread flour, but didn't notice a difference. The whole wheat adds a delightful texture, crispness, and nuttyness. I baked at 500 degrees F and used my cookie sheet dusted with flour for 10 mins. I don't know how it freezes as I made all three balls into pizza. I made one with pineapple and it was borderline wet in the center on top. I recommend brushing the crust with olive oil and sprinkling with some dried herbs. The whole family enjoyed this treat.
Followed the recipe exactly and it turned out great!! While the recipe is great as is, I am going to try some of the suggestions mentioned by other here. It always fun to experiment a little.
absolutely delicious! Super easy! I added grilled chicken, red, yellow and orange peppers, black beans and cheese! Sooo good! Edit: Put on the bbq for a crispy crust.. let half cook, flip, add toppings and close for a few mins.. the best pizza ever!!
Great recipe! Wasn't able to use wheat flour, but all white flour works just as well.
My new go-to pizza crust recipe. I divide it in thirds and freeze the extra two for pizzas later. Yum!
my first pizza dough from scratch. it was good and easy but i wouldnt say great. i made it exactly as the recipe stated.
I wanted to make the Stromboli, but my grocery store didn't have pizza dough, so I made this recipe. It was magnificent and I am not a "dough from scratch" kind of person. Really easy and turned out great.
This dough is awesome - makes great crust for bruschetta and dinner rolls taste great! I like to make the rolls on a pizza stone at 400 degrees and mist the oven with water for a nice crunchy crust.
I had to use a bit more flour than it calls for, but maybe I just don't know how to knead bread. I used the dough hook on my mixer but I'm not sure how long I'm supposed to mix between each half cup of flour. My dough was pretty shaggy looking so I kept adding flour until it seemed to come together. My second batch I ended up adding more whole wheat flour and everyone said that it was actually a bit better than my first batch. That also could have been because the dough rested longer before we topped and baked it. Anyways, this was a pretty foolproof recipe for someone without much experience with breadmaking. I also don't know how to knead bread by hand once it's already risen once (after you punch it down). Our favorite toppings were minced garlic, spinach, sundried tomatoes, and sliced fresh tomatoes with homemade sauce. YUM.
This recipe was great!I mixed everything by hand, I didn't have bread flour -- but I really don't think it made a difference.I did pre-cook the crusts for 10 minutes as suggested by other reviewers. I also do not own a pizza stone so I used airbake cookie sheets and the crust turned out crispy and well cooked. Thanks for a great recipe!
Great recipe! I stretched it out pretty thin because I read so many reviews about uncooked dough and burnt toppings. Only had to bake it for 12-15 minutes. I didn't have a pizza stone or pan, so I just used a baking sheet, and I'm glad I did because if I were confined to a round pan, I would not have been able to stretch it out as thinly as I did. Bread flour is a MUST if you want to stretch it thin without making holes. I also sprinkled some cornmeal on the pan before laying down the dough. This recipe ACTUALLY serves about 6 people.
I increased the whole wheat flour to 1 cup and decreased the white flour to 5 c. I also pre-baked the crusts, then froze them until ready to cook. They were soooo yummy and crisp.
I am vegan so this pizza was made without any cheese. This was a great recipe for a nice dough. I used half whole wheat pastry flour and unbleached white for the crust. I baked the crust on a preheated pizza stone, topped with virgin olive oil, a blend of crushed garlic, salt, a bit of red pepper, all from a mill. I also sprinkled oregano over the top. Baked until golden brown. When crust was done I then topped the pizza with fresh organic Arugula sprinkled with a generous amount of virgin olive oil, crushed garlic,salt from mill, and crushed cracked pepper blend.
I made this dough for a get together with some friends. A sort of "bring your own topping" type of potluck. A TOTAL HIT!!! We've decided to make it a weekly party. The favorite topping combo of the group was the Margerita flavoring with the pesto, garlic, basil, tomatoes, and gorgonzola... I'm a first timer with the yeast dough and they thought I was an old pro. FANTASTIC RECIPE!! FOOL PROOF!!!
great crust. i used a bit more wheat flour and a bit less white, turned out well. makes a difference to use a pizza stone, comes out alot better on the stone than anything else..
The dough came out great. Texture-wise, it's a nice, light dough, and I had no trouble stretching it out. Out of this recipe, we made 6 personal pizza's, and had enough for a large calzone. Definitely a keeper.
