37 Reviews of Pizza Dough

From: Sharlene~W

On Mar 21, 2007

Excellent pizza dough. Used it to make my Chicago Style Deep Dish Pizza and had very good results. It helps to let the dough rest a few minutes if it is difficult to roll it thin enough. I used half the dough tonight and froze the other half to use later.

From: izabel72

On Nov 4, 2000

quite easy to make make the taste is not bad either. i'd love to make it again and again with different toppings.

From: Chandra

On Mar 6, 2002

For a slumber party, my mom and I made a bunch of pizzas ahead using this dough. We made individual pizzas using 6-7 ounces of dough each. Sprinkled aluminum foil square with semolina flour, placed pizza round on it and then topped with pizza sauce and cheese. Then we sealed them up with another square of foil. When my friends came over, we pulled them out of the freezer and everyone got to personalize their pizzas with the topping of their choice. Then we baked them right on the bottom foil sheet in a 425 degree oven for about 15 minutes. All of my friends thought it was the greatest idea! This made about 7 or 8 individual pizzas.

From: * Pamela *

On Apr 3, 2003

I don't own a stand up mixer but using these ingredients and just my hands it worked out fine! I made this dough for my daughter's "cooking" birthday party and I found it excellent to work with and easy to roll out after about 30 minutes of rising time. I rolled the dough out very flat and made 12 (+2 extra) small pizza crusts. (I wanted them to be thin to cut down on baking time when the guests were waiting for lunch!)I prebaked the shells ahead of time and then everyone added their own toppings. I found four shells fit on a cookie sheet and all the pizzas were ready to eat in about 15 minutes. When I was prebaking the shells, I did one as a test one, I forgot to poke a fork around the dough to prevent it from rising and as a surprise it actually formed a hollow pita bread!! I think I'd like to make this again and try to make that on purpose!! However, for pizza crusts, if you prebake them, don't forget to poke with a fork to remove the air! Thanks for this great recipe, I plan on using it again soon!

From: Hey Jude

On May 3, 2003

This was the perfect dough for the pizza we made tonight and was easy to make with my KitchenAid and Steve's great directions. We made half of this recipe since the previous reviews said this made a large amount of dough. It was perfect for my 14-inch, deep-dish pizza pan. After letting raise twice, per the directions, I loaded it into the pan, let it sit for about 20 minutes, then baked it for 10 minutes at 450°, punching it down after it had been in the oven for 5 minutes. I took it out, let it cool and then loaded it with the rest of my pizza ingredients. The crust had a nice texture, my family enjoyed the pizza very much. Thanks Steve for a great recipe...it's my pizza dough recipe from now on!

From: jellyko

On Feb 4, 2005

very good pizza dough. Once I roll out (usually onto my greased 10" x 15" bake sheet) I let it rest 10 minutes....I then sprinkle with italian seasoning and parmesan and massage in olive oil. Now place on optional items: sauce, cheese, pepperoni... I bake at 425 for 20 - 25 minutes. Always best the next day reheated!

From: Chef #280042

On Jan 25, 2009

Spot on! If you omit the salad oil and parmesan chesse it is exactly like my recipe. For consistent results I tested my flour and water ratio by weight. In my recipe 6 cups of flour equals a 2lb bag of regular white flour. For a 5lb bag of flour use 5C water and 1/2C olive oil. The 2lb flour batch yields 3.2lbs dough and the 5lb yields 8.0lbs dough. I use 1 - 1 1/2lbs dough for a 12" base (113 sq") and 1 1/2 - 2.0lbs for a 16" base (201 sq"). The recipe works every time without having to add water or extra flour to achieve a good dough consistency. There are some differences in the directions but appears to be due to style, not results. Kudos!

From: Janet Knowles

On Apr 15, 2005

I made this for lunch and it came out perfect, even omitting the 2nd rising (I couldn't wait that long to eat)! It was actually very easy to make. My son, who is the Pizza-Master, gave it a full-mouthed thumbs up. Thanks, Steve!

From: Annie~C~

On Dec 8, 2005

I wish I could give you a billion star for this Steve! This recipe really fooled people into thinking that perhaps I may be Itallian! It was easy, the dough was not hard to manage and it was great tasting! Thank you for sharing this! OOO LAH LAH!

From: Joli

On Jan 1, 2003

Three words....FAB U LOUS !!!! I Love this recipe. Since I discovered this gem a month ago, my husband (he's Italian)insists I make pizza at least once a week. I use 1/2 cup of Romano instead of the parmegiano.I have even used this to make crazy bread. Its soooooooo good. Its way easy to make too...people will think you worked alot harder than you really did.....and thats always a bonus!