*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Keeper! Very good! After mixing up the dough, I let it rest wrapped in sprayed plastic wrap. The dough rolled out so nice, I was able to roll it very thin, next time I would roll even thinner. I heated the oven and a pizza stone to 450 for 30 minutes while making up the dough. I placed the rolled out dough on parchment paper, did not pre-bake and topped with sauce, cheese and pepperoni. Baked for 10 minutes at 450. This made one pizza, that was inhaled - next time I will double or triple the recipe. Thanks for this quick and easy recipe.
This is great for making pizza dough on a busy weeknight because it is so effortless. It rolls out easily, and makes a good crust. I doubled the recipe, added a clove of garlic and about a tablespoon of fresh oregano. Without the added flavoring, this would have been a very bland crust.
I have a 2 year old running about so time and ease are necessary. This recipe was very easy and fast. It was also fun for my 2 year old as she got to add the toppings she wanted. While she waited for her pizza I had taken a little dough and rolled it out. I then spread some softened butter and topped with cinnamon and brown sugar. Baked for 10 minutes. It was a hit.
I really like this recipe. I usually double the ingredients and add black pepper, Italian seasoning, and garlic powder. The bowl over the dough for ten minutes is a crucial step (I used to always refrigerate the dough before flattening it onto the pan, which gave me trouble.) Last night I made a pizza using the bowl method and my dough was the perfect consistency and easy to flatten and shape. I was really happy!
I am in the business of trying out recipes to make my pizza from scratch. I tried this for the first time tonight and even though it was easy to make, the texture after baking is more like a thin, soft baking powder biscuit. The flavor was more along that line, also. I'll keep looking for another easy recipe with a chewier crust.
Nothing is as good as a yeast crust pizza, but this was a delicious alternative. I followed the recipe as is, only I added 1/2 tbs (approx) of Italian seasoning to the dough. The dough was pliable and easy to work with. I rolled between 2 sheets of parchment paper, pricked dough and baked for 8 minutes. Then I brushed on olive oil, added toppings and baked 8 minutes more at 400°. I baked directly on the parchment. Will make again when I’m in a time crunch or when I think I have yeast...and I don’t!
The only thing we changed up is the amount of olive oil. We used a dash of olive oil, and mixed it with the remaining amount of melted coconut oil (so it wouldn't turn solid quickly), for healthier fats. We also used stone-ground whole wheat pastry flour. It was delicious! I'm so happy I can finally eat pizza now, since finding out I can't eat yeast!! Yum!