Homemade Pizza Dough

  • stacylynn Posted: 06/17/10
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    This was super easy to make & the whole family liked the way the dough baked up--crunchy on the bottom, but still kind of chewy. I froze 1/2 of the dough for later use & was very pleased at the thawed 1/2 when I pressed it out on my pizza pan. This won't completely end my take-out, but it will definitely put a dent in it.

  • gomizzou Posted: 07/19/09
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    Wonderful recipe - so easy and the best homemade pizza crust I've had. Puts the refrigerated style to shame!

  • apparently Posted: 08/21/09
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    I agree this is super easy, and the crust bakes up perfectly, but the taste is a little flat. Next time, I will up the salt a bit.

  • EVC7599 Posted: 07/21/09
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    So easy to make!! The result was amazing: the best crust ever!! We will never order pizza again. Just make this dough, pile on the toppings you like (we decided to do a veggie pizza: tomate sauce, parmesan and fontina cheeses, yellow peppers, mushrooms, fresh tomatoes, black olives...), bake and voila!! I did buy a perforated pizza pan like recommended in the recipe, and baked the pizza at 475 (instead of 500) and it came out PERFECT!! Thank you Cooking Light!!!!!!!!!!!!

  • CaFoodFan Posted: 08/15/09
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    This dough was so easy to make. I didn't even use a mixer, just my hands, and it turned out great. I made a pizza and four calzones with one batch, and we loved both. This is my new favorite pizza dough recipe!

  • jameyadams Posted: 07/21/09
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    Very easy to make! I froze half and used later. I made the calzones and a pizza using the New York style sauce, and both were great!

  • ShellyV Posted: 07/26/09
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    FANTASTIC - I used the dough with the Spinach and Ricotta Pizza recipe in the same July 2009 CL issue. Loved it!

  • mela4994 Posted: 03/04/10
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    I love this recipe! We make it on Friday nights and the kids love to help put the toppings on the pizza. I substitute 2 cups of wheat flour to make it a bit healthier. In the summer, we roll out small, individual crusts and grill them - delicious with fresh tomatoes and basil and mozzarella. If you try this, grill on one side for a few minutes until it holds it's shape, then flip and add toppings.

  • cjbuddy Posted: 01/28/11
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    Best pizza dough recipe I have tried yet. I love to make pizza from scratch and have tried several recipes. I think the best part of this one is the overnight chill in the fridge. Froze the second portion and am looking forward to trying out that one next week!

  • carolineinge Posted: 10/08/09
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    This was a surprisingly easy recipe! It took me a while to work up the courage to make Homemade Pizza Dough, but it was actually really fun. If I had kids, I'd ask them to help me. I didn't even need an electric mixer, I just used my hands. The secret to keeping the dough from sticking to your hands is lots and lots of flour- on your hands, the counter, the dough, everywhere. The only problem is that it makes kind of a mess, but it was so fun and definitely a crucial step for great calzones- if you use store bought sauce and store bought dough it definitely won't be as impressive!

  • ChrisInPA Posted: 09/22/12
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    A very nice pizza crust. Since we wanted to eat it for dinner the day I made it, I ended up not refrigerating it at all. It sat at room temp about 2hrs. after kneading. It turned out fine. Next time I'll know to make it the day before and will see how it turns out then.

  • lkp5yc Posted: 07/17/13
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    I would love to know a temperature and time to bake the crust.

  • jmeleeS Posted: 09/23/13
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    This recipe sounded too good to be true - making homemade pizza dough in 20 min and setting it in the fridge overnight with no fuss? I thought, no way will this work out. It worked out beautifully and I am so excited to have a pizza dough recipe that takes this short amount of time and is ready to go when I need it! There is NO need to buy pizza dough at the store any longer when I am armed with this one. The crust rose so nicely in the fridge, rolled out well, held it's shape and came out crunchy on the outside and chewy on the inside. I can't wait to see how the frozen 1/2 works out, but I will absolutely continue to make this dough again and again for ease and taste. Make no changes to this one and you won't be disappointed; enjoy!

  • kbzk4493 Posted: 12/27/13
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    I have made this multiple times. Love love love it! However, I have always made it the day of and I do not have a dough hook mixer so I knead by hand. I proof the yeast 5 min like in the instructions, combine all ingredients in a large bowl and stir it until it gets a shaggy doughy look. Next I hand knead it on a floured surface for 8 minutes. Then I shape it into a ball and place it in an oiled bowl, cover it, and let it rise for two hours. If you have trouble with dough rising or want it to rise faster, one thing I suggest is heat your oven to 150 degrees, then turn it off, put the covered bowl in the oven, and let it rise for 1 hour. I've made buffalo chicken pizza, taco pizza, italian sausage pizza all with this dough. To really make this fantastic and if you like some spice, make a homemade Arriabata sauce and use it as your pizza sauce. Soo delicious! I bake at 525 for 8-12 minutes. Watch carefully at a hot temperature. Can turn from golden to burned in seconds.

  • DoctorT Posted: 04/07/14
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    Excellent. Very easy, quick (amazingly for dough!) and delicious. Even notoriously fussy husband loved this pizza. Made the New York pizza sauce too which was great. Really enjoyed our pizza and looking forward to making another with the dough we have in the freezer. Never thought I'd say this but.....at least as good as take out, if not better!

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