Pretty good and easy dough. The instructions, however, are missing a step--there's an egg in this recipe but it's not clear when to add it. After trying this, I've now realized it goes into the dough--you need 1 1/4 cups of liquid, and the egg is the 1/4 cup. I made this in the bread machine--more out of laziness and wanting to multitask than anything else--and forgot to check it until it was done. That's when I realized it needed more liquid. No big; I just added in liquid (put in water bc I wasn't thinking) and let it go again. This made for a light, quick pizza dough that is perfect for a regular thick crust. If you like thin crust, you'd probably want to make two crusts out of it. Made it for D's Taco Pizza recipe and it worked well. thanks for the recipe!
I gave this five stars because it's good and it's easy to do and time to do it is next to nothing. It's a flexible recipe, too, as herbs can be added to the dough according to one's taste.
thank you for all the feed back
I make this dough all the time. I love that it can be ready in about 90 minutes. I make one deviation from the recipe - I make a well in the flour and salt mixture and pour in the eggs (beaten), olive oil and yeast mixture and then I mix everything together to form the dough. My family now prefers homemade pizza to delivery.
I wasn't sure how to rate this. I didn't follow it very well. I started out with the intention of following it, but discovered I didn't have any eggs. Turns out, I'm glad I didn't. The egg makes the dough too cakeish. I wanted a lighter dough. I substituted about a quarter cup of hot tap water. The step I liked was stirring the oil and flour together. It seems to lighten the crust. I also didn't knead it but about two minutes. The more you knead it, the smaller and more uniform the holes in the crust made by the yeast are. I wanted more variation. It was easily elastic enough. It turned out just right as far as texture goes. Next time I'll add a bit more salt. I also don't understand people who want tons of flavor in the crust. Isn't that what you put the stuff on top for?
It's all about the egg! The name says Italian but the egg screams FRENCH!!! Great formula... The crust is crunchier on the outside, softer on the inside and has incredible color all thanks to the "incredible edible egg". Plus if you take the time to egg wash the edge... Wowza! A few pennies and you get a shiny golden gleam around your pie and Wala, all of a sudden your crust isn't the foundation, it's the star of the show! This formula easily sized up for 50-12" pies, stored well, acted the same fresh and the next day as well. This dough is a keeper! I'm a classically trained bakery pastry chef and I know a winner from a loser. My money's on this one in every race!
This was pretty easy recipe to follow. After I had started, I remembered that I didn't have any eggs so I used a suggestion from a couple reviews that said to use 1/4 cup of hot water. The dough rose and rolled quite well. I have tried a few other recipes and they were flavorless so I added a healthy sprinkle of Johnny's Garlic Spread & Seasoning to it. It smelled amazing while it was cooking. The recipe itself is missing the instructions on how to cook it once the dough is complete. I rolled mine fairly thin, so I baked it at 425° for 15 minutes. The crust is nice and golden. Enjoy!
Can't wait to try this!! Always looking for new pizza recipes. Only thing better than making this pizza is EATING IT.:)
Great recipe and easy! Wonderful texture and flavor, easy to roll with rolling pin! When I spread by hand I end up with pits and holy pizza!
First of all let me say that this recipe was really easy to fix easy to follow instructions. We didn't like the texture of the finished product though and I have to agree with another person who wrote a review that the bread lacked flavor. We decided to give it another try and add herbs to the dough to see if that changes the flavor to where we like it. Since we just moved into this house and the oven is pretty new to us we cut down the temp and left it in for almost the time that was suggested but the cheese was getting dark so we took it out earlier.
