Recipezaar: Pizza,Yeast Breads recipes

No Way It's Low Fat Pepperoni Pizza

Tue, 13 Aug 2002 17:55:45 -0400

Made this one for my Grandma's and boyfriend's birthday. They both loved it and you will too. The crust stays soft on the inside and gets crusty on the outside. Break out the pizza stone for this one and be hungry :) -- posted by Shannon Holmes

Boboli Pizza Crust Clone

Fri, 16 Aug 2002 18:03:08 -0400

Tasty "premade" pizza crust. -- posted by princess buttercup

Pizza Dough

Mon, 26 Aug 2002 19:22:05 -0400

This is a really great basic pizza dough recipe. the wine tempers the yeast flavor and the texture is perfect. -- posted by caetb

Sourdough Pizza Crust

Thu, 19 Sep 2002 22:35:39 -0400

Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood. -- posted by Donna M.

Pizza Dough

Tue, 22 Oct 2002 22:08:17 -0400

Try it you'll like it... easily makes 2 crusts or one very thick large pizza. Great for calzones or breadsticks for dipping. -- posted by podapo

Gluten-Free Pizza Crust

Tue, 29 Oct 2002 22:02:24 -0500

From Carol Fenster's "Special Diet Solutions". -- posted by GinnyP

Pizza Crust

Tue, 29 Oct 2002 22:35:24 -0500

I love my bread machine - My family loves the things I make in my bread machine! One of their favorite things is my home made pizza dough. They never want pizza ordered out anymore. Makes 1 16-18 inch pizza pan -- posted by KimmieOH

My "Best Ever" Breadmaker Pizza Dough

Mon, 06 Jan 2003 20:29:41 -0500

This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty! -- posted by HOUSEMANAGER (Charlene)

Pissaladiere Provencale

Mon, 17 Feb 2003 20:09:39 -0500

A Pissaladiere is the French close cousin to a Pizza. You can use this recipe for the dough or use any focaccia dough, pizza dough or puff pastry. This is an anchovy lovers delight. Recipe adapted from Flo Braker -- posted by Chef Kate

Pizza Dough (bread machine)

Wed, 12 Mar 2003 20:00:51 -0500

This is very easy to make and delicious. The original recipe came from my bread machine book, but I added to herbs for an even better tasting crust. -- posted by L. Duch

Easy Pizza Dough

Fri, 21 Mar 2003 20:02:10 -0500

You can make this dough the same day or a couple of weeks ahead. Put the individual balls in plastic bags and refrigerate overnight or freeze for up to a month. Makes a delicious and simple pizza dough... easy to work with, great for kids! Can also be used for focaccia. Source: Fine Cooking #49. -- posted by Tracy K

Spinach Feta Pizza (6 WW points)

Mon, 07 Apr 2003 20:26:57 -0400

Found this recipe in Taste of Home by Wilma Lombardo. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 1 slice of pizza (cut pizza into 6 slices). -- posted by Trixyinaz

Easy Pizza Dough for Bread Machine

Wed, 23 Apr 2003 20:04:48 -0400

This is basically an amalgam of several basic bread recipes, simplified and adapted for use as a pizza crust. The bread machine just makes it easier. Makes a 10-14" inch pie. -- posted by Chadley25

Laham Ajeen (Flat Lamb Pies)

Fri, 09 May 2003 20:04:24 -0400

Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer. -- posted by Missy Wombat

Garlic Parmesan Pizza Dough

Fri, 09 May 2003 20:06:59 -0400

This is a tasty pizza dough...and yes, I have thrown it into my bread maker in the dough cycle to make it even easier! -- posted by Tish

Pizza Dough

Mon, 19 May 2003 20:04:31 -0400

. -- posted by Jeff Hixson

Kitchenaid Crusty Pizza Dough

Tue, 17 Jun 2003 20:12:28 -0400

This is an easy, really good pizza dough from the cookbook that came with my KitchenAid mixer. Last night, I topped it with grilled vegetables, pine nuts, and fresh mozzarella but the possibilities are endless. Enjoy! -- posted by Miraklegirl

Pizza Dough for Thin Crust Pizza

Tue, 02 Sep 2003 20:02:55 -0400

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. -- posted by UnknownChef86

Pizza Crust

Thu, 02 Oct 2003 20:01:04 -0400

This was posted as a result of a request for help with pizza crust. A quick pizza would be to use a jar of spaghetti sauce and your favorite pizza ingredients; browned ground beef, green pepper, mushrooms and of course cheese. -- posted by angelfan

Gluten Free Pizza Crust

Tue, 28 Oct 2003 20:01:04 -0500

You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour) -- posted by paulamonster

Pizza Margherita

Wed, 29 Oct 2003 20:00:19 -0500

This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12"-15" pizzas. The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish. -- posted by sugarpea

Marsha's Whole Wheat Pizza

Sun, 16 Nov 2003 20:00:03 -0500

My friend Marsha has made pizza every Friday night for many years. This healthy whole wheat version is delicious. Add any other toppings you like to this basic version. -- posted by Sudie

Pizza Dough in Food Processor

Wed, 04 Feb 2004 19:59:35 -0500

fast and easy...this is the best quick dough I have ever come across...I got it from Harrowsmiths television show... -- posted by andypandy

Herbed Whole Wheat Pizza Dough

Fri, 06 Feb 2004 19:59:45 -0500

Top this versatile pizza crust with your favorite toppings, Enjoy -- posted by Barb Gertz

Pizza Crust (Bread Machine)

Sun, 08 Feb 2004 22:41:33 -0500

My family loves homemade pizza and using my bread machine to make the dough really takes the work out of it. This recipe make a soft thick crust. Sometimes I sprinkle the crust with garlic salt to add even more flavor. Prep time does not include cycle time, as bread machines vary. -- posted by PuglyDuckling

Potato Pizza

Sun, 22 Feb 2004 19:59:49 -0500

This is not your usual pizza - no tomato sauce, no meats, but a yummy potato-cheesey topping instead. Delicioso! -- posted by evelyn/athens

calzoni (filled pizza)

Mon, 01 Mar 2004 19:59:32 -0500

you can use drained canned italian plum tomatoes. get creative with the filling. use bell pepper, mushrooms, and leftover meats, etc... the calzones can be filled with almost anything. -- posted by khah

Boboli Pizza Crust

Mon, 08 Mar 2004 19:59:56 -0500

If you are a thin crust lover, then this is not for you, this recipe produces a thick, tender delicious crust. This is wonderful just brushed with olive oil then sprinkled with some kosher salt, garlic powder and the bit of shredded mozzeralla cheese on top and served warm just out of the oven with a plate of pasta, sooooo good! This recipe can be made either by hand or on your heavy-duty stand mixer, since there is a fair amount of dough to work with I stronly suggest to make this your stand mixer. For quicker rising use 1 tablespoon dry yeast. -- posted by KITTENCAL

Pizza Dough (Bread Machine)

Tue, 30 Mar 2004 20:00:21 -0500

I know that there are lots of recipes out there for pizza dough, but this is the one that I've been using for quite some time now and I am always happy with the results!! It comes from my REGAL bread machine cookbook that came with the unit. I have since gotten a new machine but this is the recipe that I still use. My kids LOVE this crust!! -- posted by Boyz 5

Mrs. Russell's Pizza Dough

Tue, 01 Jun 2004 19:59:59 -0400

This is a recipe from one of my neighbors. -- posted by bullwinkle

St. Patrick's Potato Pizza ( Breadmaker)

Tue, 20 Jul 2004 19:59:48 -0400

This recipe is from Fleischmann's yeast company. Cooking time included breadmaker dough cycle (approximately 90 minutes). -- posted by Mercy

Fariba's Pizza Dough

Thu, 19 Aug 2004 19:58:58 -0400

This is my sister-in-laws recipe. I have had great success with this dough. I use it immediately without waiting for it rise. This makes a nice chewy dough. Makes 2 large pizza crusts. -- posted by AnnNH

Homemade Pizza

Fri, 27 Aug 2004 19:59:41 -0400

This homemade pizza and a movie is a Friday night tradition at our house. It makes two pizzas but sometimes it's fun to make smaller ones so everyone can put their favorite topping on their own pizza. I use Easy Pizza Sauce #98804. -- posted by PCrocker

Sourdough Pizza Crust

Mon, 30 Aug 2004 19:58:27 -0400

This was one of the better pizza crusts I have tried at home. The sourdough in this is used more for flavor than the rise. -- posted by Sue L

Lower Carb Pizza Dough (Two 14

Mon, 15 Nov 2004 20:00:30 -0500

This is a variation on my favorite Pizza Dough recipe from an old Doubleday Cookbook. You'll find the dough more elastic and the crust more chewy than regular pizza. The key ingredient is Vital Wheat Gluten that shows up in many low carb foods. Be sure "Vital" is on the label since it has more protein and fewer carbs than other types of gluten. This recipe is more suitable for people on Weight Watchers or the Zone Diet than on Atkins. The 50/50 mixture of bread flour and gluten provides roughly half its calories from protein while the other half are from carbs. Vital Wheat Gluten is often available as a bulk item in health food stores. For more information, enter it as a keyword on the USDA food composition site: http://www.nal.usda.gov/fnic/foodcomp/search/ -- posted by TommyGato

Bread Machine Basic Pizza Dough

Tue, 14 Dec 2004 20:00:45 -0500

First made in August, 2003. Absolutely the best pizza dough I've ever made. I made calzones for the first time with this. I like to add sugar to the dough or maybe garlic or some other spice for added flavor. Even cheese is great! -- posted by Hobbyzu

I Like It Pizza Crust

Thu, 30 Dec 2004 20:00:22 -0500

This is my Pizza crust recipe. The name comes from finally comming up with one I really like! It makes a thick crust. -- posted by LizAnn

Skillet Pizza Crust

Fri, 01 Apr 2005 15:29:09 -0500

An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company! -- posted by Impera_Magna

Turbo Pan Cooker Pizza

Wed, 13 Apr 2005 11:52:43 -0400

My mother said she didn't get this recipe with her Turbo Pan Cooker. I figured since she was so deprived that there must be others. This is an excellent recipe. I'm sure it can be used in any pan that is a steamer pan. -- posted by Rozanne in Texas

Kittencal's Pizza Dough

Wed, 27 Apr 2005 21:10:08 -0400

This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my recipe#65641 *or* recipe#232188 -- posted by KITTENCAL

Chopped Pizza

Tue, 14 Jun 2005 22:15:22 -0400

This is such a fun recipe to make with the kids. You can make it as easy or as complicated as you want. For homemade crust try my Best Pizza Dough #123446 and Homemade Marinara Sauce #125116 or do it quick with the Rhoades frozen bread dough and a premade pizza sauce. -- posted by startnover

Nonfat Pizza Dough (Bread Machine)

Mon, 20 Jun 2005 17:54:14 -0400

A basic pizza dough. I often add garlic, herbs and/or parmesan cheese to kick it up. -- posted by Charmie777

Crunchy Pizza Dough

Thu, 04 Aug 2005 14:24:36 -0400

Cornmeal is added to the dough for added crunch. Easily made in the food processor and no kneading to do. -- posted by Marie

Pizza Dough

Tue, 30 Aug 2005 15:23:13 -0400

This recipe was in our Sunday paper.When I make homemade Pizza this is what I use.We like thicker dough so I only get 1 large pizza out of this dough. I spread it on my pizza stone pan. -- posted by DoryJean54

Pizza Dough

Fri, 16 Sep 2005 16:13:59 -0400

Just another pizza dough recipe. I use it all the time. Like the wheat, but you can just use 3.5 cups of white flour. Whatever you prefer. -- posted by Cynna

Kittencal's Overnight Pizza Crust #2

Tue, 20 Sep 2005 08:46:22 -0400

This makes a very tasty tender and chewy crust, you can leave the dough in one piece for an extra large pizza or divide it in two for two smaller pizzas --- this must be prepared a day in advance and refrigerated overnight after the first rise, no need to preheat the oven before baking the pizza, and make certain to sprinkle the cheese on top of the crust then place the remaining topping on top of the cheese --- you will love this crust! -- posted by KITTENCAL

Spinach and Cheese Turkish Pides

Wed, 12 Oct 2005 13:07:42 -0400

Pide is a wonderful Turkish bread. These filled pides are sold at our local bread store and are so yummy!! Use your favourite pizza dough for this recipe. -- posted by Fairy Nuff

Sicilian-Style Pizza Dough (Bread Machine)

Thu, 20 Oct 2005 19:10:15 -0400

This pizza dough is so easy because your bread machine does all of the hard work. Preparation time is approximate as dough cycle times vary with different bread machines. -- posted by Bayhill

Pizza Dough

Sat, 19 Nov 2005 04:53:37 -0500

For anyone not feeling like converting measurements to metric, this is a recipe from Silvana Franco (Saturday Kitchen). It uses a standard sachet of yeast. I ended up with a monster deep pan pizza by accident so roll/ pat it out thinly if that's what you're after. It also makes lovely dough balls a la Pizza Express/ rolls/ breadsticks. -- posted by Cat R.

Pizza Crust

Fri, 20 Jan 2006 14:19:23 -0500

This recipe is based on a technique related to sourdough breadmaking, but is not really sourdough. It makes two large pizzas (enough for three teenagers and two parents). -- posted by Fiddlinshim

Perfect Pizza Dough

Thu, 02 Feb 2006 21:59:37 -0500

This recipe came from Giada De Laurentiis. Tried it and the dough came out perfect. Easy to handle and no shrinking. Once baked it's nice and crunchy. Gives a small dough but i am sure you can just double the recipe. Did use my bread machine to mix the ingredients, following the instruction still. This is now my basic pizza dough! -- posted by mycuteboys

Lori's Pizza Dough

Mon, 10 Apr 2006 20:54:04 -0400

Just my favorite... -- posted by Lori 13

Basic Pizza Dough

Sat, 15 Apr 2006 14:11:20 -0400

Another recipe from Everyday Foods on PBS. The dough can be frozen after shaping. Then just thaw and proceed with next step. -- posted by Kzim4

Chicago Style Deep-Dish Pizza Dough

Fri, 02 Jun 2006 15:53:37 -0400

This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier. -- posted by lucid501

Red Onion Pizza With Mashed Potatoes

Thu, 22 Jun 2006 23:23:16 -0400

This is one of the best pizzas topped with mashed potatoes. Best to bake in a conventional oven on a pizza tile; if you dont have one, use a pizza pan or large baking sheet. This mashed potato topping, flavored with red onions, shallots and rosemary, becomes crusty outside but soft within in the hot oven. The dough recipe yields enough for 2 pizzas; make one right away, the other will keep for at least a week in the refrigerator. -- posted by Olha

Pizza Crust

Mon, 17 Jul 2006 21:49:51 -0400

My friend, Maryann, gave me this recipe back in 1980 when I was still in high school.I have always enjoyed it for pizza as well as for my stromboli and pepperoni breads. -- posted by Rhonda in Texas

Basic Simple Pizza Crust

Mon, 07 Aug 2006 21:24:41 -0400

So easy and versatile. Not to mention great tasting. I usually make this into one large pizza, one medium deep dish or two small pizzas. -- posted by Pampered Linny

Cornmeal Pizza Crust

Wed, 16 Aug 2006 17:21:01 -0400

I've made this quite a few times, it's a really great pizza crust! We are garlic lovers so I added in 1 tablespoon minced fresh garlic and 1 couple teaspoons dried basil. -- posted by KITTENCAL

Grilled Pizza Dough

Fri, 18 Aug 2006 16:22:55 -0400

This is the dough that will be used throughout this cookbook and in my house for grilled pizza. It is a wonderful dough! Easy to make and handle. Freezes well for future use, and tastes so good!! The nature of the dough is critical to success. It must be tacky, though not sticky. And for the best flavor, you MUST coat the dough balls with olive oil. -- posted by SkinnyMinnie

Quick Mix Quick Rise Pizza Dough

Mon, 18 Sep 2006 21:29:54 -0400

This recipe has been in my little wooden recipe box for years. It's my "go to" when it's pizza time. It will give you two - 12 inch thin crust pizzas or one lovely thick crust. You can easily double it and still use the KitchenAid to mix and knead it. For a change of taste, change the flour to 1 1/2 cups all-purpose and 1 cup whole wheat. -- posted by MA Blossom

Wait Family Pizza Dough (Bread Machine)

Sun, 24 Sep 2006 21:10:52 -0400

This is a fabulous recipe I got from my in-laws...DH and I contend that it's the best pizza dough we've ever tasted! We've also had friends agree - everyone who tries it loves it! *preparation time includes time in machine* *uncooked dough does not freeze well, but cooked pizza/calzones do!* -- posted by godsjoyfulkid

No-Knead Food Processor Thin Crust Pizza Dough

Mon, 25 Sep 2006 16:04:12 -0400

Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook. -- posted by CountryMama

All Purpose Pizza Dough

Sun, 08 Oct 2006 22:47:04 -0400

This is my recipe for pizza dough. This makes a light pizza dough perfect for any pizza. -- posted by KitchenDaddy

Boboli Pizza Crust

Fri, 13 Oct 2006 15:34:20 -0400

. -- posted by Azzurri

Kim's Pizza Crust

Mon, 23 Oct 2006 21:16:35 -0400

I got this recipe from a friend many years ago, and it makes a good, easy pizza crust. I believe those Fleishmann's packets equal about 2 or 2 1/2 tsp of yeast. -- posted by JeriBinNC

Perfect Pizza Crust

Mon, 23 Oct 2006 22:46:10 -0400

Wonderful, chewey pizza crust. Makes one generous 16 inch pizza or 4 or more calzones. -- posted by Kit_Kat

Spelt Pizza Crust (Wheat-Free)

Wed, 25 Oct 2006 12:19:11 -0400

Quick and easy. I usually let this rise for a while before adding sauce and toppings. -- posted by Bobbiann

Eating Well's Whole Wheat Pizza Dough

Sun, 05 Nov 2006 12:44:35 -0500

Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. -- posted by greysangel

Thick-Crust Pizza Shells- OAMC

Sun, 19 Nov 2006 14:12:48 -0500

The crusts in this recipe cost less than .80 each to make, and they can be frozen up to 4 months stacked between layers of freezer-quality plastic wrap and wrapped tightly with foil. From Prevention's Freezer cookbook. -- posted by Munchkin Mama

Whole Wheat Pizza Crust

Sat, 13 Jan 2007 21:01:39 -0500

So easy to make crusts healthier. -- posted by Olha

Pumpernickel Pizza Crust

Sat, 13 Jan 2007 21:07:19 -0500

Great flavor. No one will leave their crust on this one. -- posted by Olha

Sourdough Pizza Crust

Sat, 13 Jan 2007 21:10:42 -0500

Nice and light with a yeast flavor. Makes a fairly thin crust. No rising required. Use this starter for making sourdough Pizza Crust, below. Mixture will keep up to one month without replenishing, or use and replenish for several years. -- posted by Olha

Pizza Crust -- Yummy!

Mon, 05 Feb 2007 14:52:28 -0500

This is a great recipe my girlfriend shared with me. The crust comes out puffy and perfect. My family LOVES it! -- posted by jeniallen

Pizza Crust (All-Purpose Flour or Spelt Flour)

Thu, 22 Feb 2007 23:40:09 -0500

Do I dare post another Spelt flour recipe? After my Spelt Bread recipe #206562 caused a bit of a controversy, I will add the following disclaimer. I substitute spelt flour for regular flour in recipes so my son, who is allergic to wheat, can enjoy them. He does not seem to be bothered by it, however it has come to my attention that people with certain wheat allergies can have a reaction to this flour - so please check with your doctor. Anyways, this pizza dough is very good and very easy. That's all I need to say - ENJOY! -- posted by Shannon 24

Beer Pizza Dough (For Black and Decker Bread Machine)

Thu, 26 Jul 2007 18:27:17 -0400

Take a look under the lid once it starts to knead the dough, humidity can alter the doughs texture, it should be slightly sticky but soft and elastic, if it is too sticky then add in a little flour on top of the dough and watch to see if the dough is the correct texture, if the dough is too dry then add in 1 teaspoon water at a time until it is right, if possible leave the unopened bottle or can of beer in a warm sunny spot before using :) -- posted by KITTENCAL

Kitchenaid Pizza Margherita

Thu, 04 Oct 2007 02:24:25 -0400

I just recently bought a KitchenAid stand mixer and a Bialetti pizza baking stone. This recipe is a combination of the Crusty Pizza Dough in the KitchenAid manual and the Pizza Margherita recipe that came with my stone. (If you don't have a pizza stone you can use an inverted baking sheet.) Don't let the simplicity of the pizza sauce fool you....very tasty! -- posted by mammafishy

Pizza Dough

Mon, 08 Oct 2007 22:41:05 -0400

Havent tried this yet... here for safe keeping -- posted by t_ballet

Pizza Dough

Mon, 29 Oct 2007 20:47:12 -0400

From America's Test kitchen. Our absolute favorite pizza dough. "This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if theyre not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour." -- posted by lizbits

My Pizza Dough (Fat Free)

Sun, 25 Nov 2007 02:23:49 -0500

I sometimes use this pizza dough as a substitute for my grandmother's recipe (which contains leaf lard). This recipe works, but I prefer Nana's, LOL ;) NOTE: The 2 hour "cooking time" is the rising time for the dough. -- posted by Dee514

Nana's Pizza Dough

Tue, 27 Nov 2007 20:07:03 -0500

This is the dough recipe my grandmother used for pizza, it's the same recipe I still use for pizza and for calzones--the only change I've made is that I substitute shortening for the "leaf lard"....I suppose you could use olive oil for the shortening although I've never tried it. This is the dough recipe only. Please use your favorite pizza recipe for baking times/temperatures. NOTE: 2 hour "cooking time" is approx rising time. -- posted by Dee514

Flatbread Dough

Mon, 03 Dec 2007 02:24:15 -0500

Very easy basic dough to make those nice flatbread pizzas, freezes really well too -- posted by Mrs. Smith (no really)

Homemade Pizza(My Way)

Tue, 05 Feb 2008 23:02:13 -0500

i have been making this pizza for years and years -- posted by Chef #563662 (miss betty boop)

Whole Wheat Pizza Dough

Mon, 25 Feb 2008 02:03:41 -0500

This is a good general dough I use to make pizza, calzones, etc... It's okay for bread. -- posted by jeremy.dibari

Easy Bread Machine Pizza Crust

Sat, 05 Apr 2008 20:49:14 -0400

This is from an Italian lady from church. This made a wonderful 16 inch pizza. The herbs in the crust are a nice touch. Try this it is easy and a nice dough to work with and best of all tastes great. Baking time does not include bread machine mixing and rising. -- posted by children from A to Z

Easy Thin Crust Pizza Dough

Mon, 28 Apr 2008 20:27:43 -0400

I found this recipe in an old Good Food magazine, I had been trying to make pizza for ages and just could not get the base right. I tried this one and was pleased with the results. My DD loves helping to knead the dough, it is a great way to get children involved in cooking. -- posted by Frugal Fifer

Sourdough Pizza Crust

Wed, 01 Oct 2008 01:24:33 -0400

Suggestions for use: Pizza Margherita Recipe #236789. Caramelized Onion and Gorgonzola Pizza Recipe #244305. Pizza/Pasta Sauce Recipe #227656. Grilled PIzza Recipe #322248. -- posted by Galley Wench

Slow-Rise Pizza Crust (King Arthur Flour Co.)

Thu, 23 Oct 2008 01:36:09 -0400

This is the only crust recipe I use anymore. I found this recipe in a copy of the Baker's Catalog some years ago. It really tastes best when you let it sit for a longer time, although you can get by with the short end of the range if you are in a hurry. I try to make it the night before and let it sit for about 24 hours. Since you don't knead it very much, bread flour wouldn't be a good choice--all-purpose works better for this recipe. Likewise, a bread machine wouldn't work well as it would overwork the dough. The original recipe stated crust can be used for either baked or grilled pizza, although I've never made grilled pizza and couldn't say how to do it. Prep times are estimates, and don't include rising or refrigeration times. NOTE: the "dough enhancer" listed in the ingredients is actually a dough improver, which relaxes the dough to allow for easier shaping of the dough. In addition, the recipe called for King Arthur Flour's pizza flavor (optional), which I am unable to list. It was just a crust flavor enhancer, containing cheese, garlic, and such. Both are available from the Baker's Catalog at www.kingarthurflour.com/shop/. -- posted by Halcyon Eve

Kristi's Pizza Crust

Thu, 13 Nov 2008 18:06:12 -0500

This recipe's been several months in the making - each time I would make pizza I adjusted the ingredients a bit until I was happy with the crust. It got better each time, and the number of friends who came over to eat it grew as well! I double this recipe to make 6 pizzas each time I make it now, so I have enough to feed everyone. My friends tell me that my pizza is better than any restaurant, but then people do tend to flatter in return for free food... ;-) -- posted by Chef #1025689

Pizza Dough - Super Easy to Make

Tue, 25 Nov 2008 23:11:20 -0500

This pizza dough is so quick and easy to make. Just add your favourite topping once you have finished the process. Enjoy the results from making your very own super healthy pizza! -- posted by ozzygirl

Best Bread Machine Pizza Dough

Wed, 31 Dec 2008 00:33:55 -0500

This recipe makes 2 lbs. of dough, which I make into 2 medium sized pizzas. You can also use this for stromboli or calzones. -- posted by Karen=^..^=

Pizza With Wheat Crust

Tue, 06 Jan 2009 18:52:02 -0500

This is from Taste of Home, and it's a nice bread machine recipe for pizza dough. Cooking time does not count time in bread machine. -- posted by AmyZoe

Pizza Dough

Tue, 06 Jan 2009 19:28:32 -0500

This pizza dough recipe is the bomb. It came from Jeff Smith's The Frugal Gourmet Cooks Italian (1993). He developed this recipe because it was close to the one served at Brandi, a famous pizza house in Naples. This is THE pizza dough recipe. Prep time excludes rising time. Bake dough at 450 for 10 to 15 minutes after you have topped pizzas. -- posted by AmyZoe

Olive Oil Pizza Dough -- No Kneading Needed! --

Wed, 14 Jan 2009 02:09:54 -0500

Upon having my first gander at this recipe, I clung tenaciously to it and haven't let go since. Adapted from Artisan Bread in 5 Minutes a Day, this is a terrific and SUPER easy no-knead pizza dough. It's the same dough I use in the Recipe #349690 and the one I'll use forever. It's just too easy not to! This recipe is for the dough only and makes approximately two 10-inch pizzas bases. Top with your favorites, then mix it, let it rest for 2 hours and either use immediately or store it for 12 days. Make one now, one another day. Make both and eat 'em all by yourself, I won't tell! Easily doubled and does not include resting (2 hours) or baking (12 minutes) time. -- posted by Sandi (From CA)

Basic Pizza Dough -Paula Deen

Mon, 09 Feb 2009 00:07:08 -0500

Saw this on food network. Looked like a very tender dough when she made it on her show. -- posted by KaraRN

Pizza Bianca 2009

Fri, 06 Mar 2009 17:41:21 -0500

looking for a pizza to go with soups, beer or a glass of wine, this is fast and simple. -- posted by andypandy

Thick Crust Pizza Dough

Mon, 16 Mar 2009 16:05:56 -0400

This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. It has a very nice consistency and tastes great too. Recipe from The Pillsbury Cookbook. I made it with Pizza Sauce and Pizza Deluxe. Cooking and prep time excludes time for dough to rise. -- posted by AmyZoe

Pizza Dough

Mon, 17 Aug 2009 02:55:47 -0400

This recipe is straight out of Joy of Cooking but with wheat flour. It's good enough to make me feel healthy while eating pizza. If you don't want to make two pizzas, you can wrap the extra dough and freeze for later. Enjoy! -- posted by Bay Laurel

Crusty Pizza Dough

Tue, 08 Sep 2009 11:17:46 -0400

From the Kitchen aid mixer cookbook. Can be doubled. -- posted by Julia Rodriguez

Fast, Thin, and Crispy Crust Pizza

Sat, 02 Jan 2010 10:30:57 -0500

from the blog "One Upon a Plate" - http://onceuponaplaterecipes.blogspot.com/2009/11/fast-thin-and-crispy-crust-pizza.html - "This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp. But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage." -- posted by ellie3763

Amys Pizza Dough

Wed, 13 Jan 2010 18:42:09 -0500

this is a VERY yummy pizza dough its not super thick but its not a thin crust. definitely give this one a try, very simple! -- posted by sweetcaroline168