Pizza Dough

From: Heather V.

On Nov 18, 2009

I'm sorry, I'm giving this one star because my dough won't rise. I'm sure it's going to be delish if it ever does, and if I make it differently in the future. Please read this, I googled it.... "Do not add salt directly to the dissolved yeast as salt will kill it. Instead dry-blend it in with the second cup of flour and then add both to the recipe. "

From: kim in Manitoba

On Nov 15, 2009

I followed the recipe almost exactly as written. I added a bit more Italian seasoning, by accident actually and it was still excellent. My entire family loved it and it was so easy. We won't be ordering pizza anytime soon now that we have this recipe. Thanks so much for posting.

From: Sue L

On Nov 30, 2004

I use this recipe a LOT! Easy to make and has a nice flavor from the herbs. Has a nice light texture. I did mix this briefly in my KA, and rather than rolling out the dough, hand-tossed it. I baked this on parchment on my baking stone, which I find makes moving the dough/pizza around very easy as I can just tug the paper onto my peel. Among the pics I have posted: one is of the dough, one of the dough made into pepperoni pizza, and one of the dough made into roasted galic, sd-tomato and chevre pizza, and 3 others made into calzone. Thanks for posting!

From: justcallmejulie

On Feb 21, 2005

This is an excellent pizza dough, and it is very simple to make - I did the entire thing in the Kitchenaid. So good, in fact, I list it as a recommended ingredient for my pizza recipe! I use your recipe for all of the pizzas I make now.