Ingredients

How to make it

  • Dissolve yeast in water.
  • In a large mixing bowl, stir together 2 1/4 C flour and salt.
  • Add yeast mixture and stir until smooth. Let the dough rest 10 minutes.
  • Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour.
  • Divide the dough into 2 balls. (Each will make a 10 inch pizza.)
  • Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.
  • Roll out, and use in your favorite pizza dish.

Reviews & Comments 24

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  • pointsevenout 1 year ago
    Link to the IMI group Best Pizza Dough as my earlier comment is about to roll off the bottom of the page.
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    " It was excellent "
    youcef85 ate it and said...
    wow
    http://www.ahlalayla.com/
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  • Chimera 1 year ago
    I really like the sound of this recipe - no sugar. Kinda reminds me of when I was a little grasshopper and my grandma used to bake bread, so I'm going to give this one a try the very next time I make pizza instead of my usual.
    http://www.squidoo.com/homemade-pizza-is-fun
    Thank you kindly for this one. I'll let you know how it goes. :-)
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  • Journalistmargaux 1 year ago
    Exemplary pizza dough ... It is practically the same recipe as my paternal Nonna who was born and raised in Emilia Romagna ...

    One of my twin daughters resides in the Bahnhofstrausee centre, Z├╝rich for many years, and has a fine professional position as an Appraiser Gemologist. We travel up to see her every 3 months; we are based professionally in Iberia, however, are from Italia.

    Best regards.
    Margaux.
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    " It was excellent "
    athomemom ate it and said...
    I just made a chicken alfredo pizza with this crust. I used my stand mixer for the stirring and kneading. Success! The crust was so good - crisp, yet tender. It also had such good flavor. Thanks for sharing!
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    " It was excellent "
    kristopher ate it and said...
    Simple. Good.
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    " It was good "
    AiliSquirl ate it and said...
    I turned my first dough ball into a calzone and it turned out beautifully, slightly chewy and cooked through at 15 minutes with the oven at 425. The crust was flavorful as well. I'll make this again. Thankyou for the great recipe.
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    " It was good "
    AiliSquirl ate it and said...
    I have this dough rising now. It's smooth and feels right however I made a few changes according to what I know as a bread baker. I added 1 1/2 tsps honey, to feed the yeast and for added flavor. I also added 2 tablespoons of olive oil to the dough. It is rising now. I'll post my results in a few hours when it's all finished. :)
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    " It was excellent "
    magali777 ate it and said...
    MmMmMmMm
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  • GrindingGourmet 3 years ago
    This simple recipe is fool-proof whether you're a baker or not. I like to add a little Italian seasoning and chili flakes to the dough which adds flavour to the wonderful textured crust. 5 stars!
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    " It was excellent "
    sandraw ate it and said...
    I love this recipie...and its awsome with King Arthur flour...Thank you soooooooo much
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    " It was good "
    sarapkumain ate it and said...
    thanks! i made this and its crunchy and chewy... yummy!
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    " It was not good "
    anjali1 ate it and said...
    really goood
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    " It was excellent "
    Cindilee ate it and said...
    "Dam girl this pizza crust is really goood!" My Fam Bam loved it. Especially my ten year old. Thanks. I'm sure I will be making it every time I make pizza.
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  • Stefaniebragdon 4 years ago
    This is awesome ...instead of butter on the crust, I brushed an olive oil and garlic mixture all over the crust....it was amazing !
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    " It was excellent "
    mrsball515 ate it and said...
    This dough is the best one I've tried. You really can't mess this one up!

    Aafricky, the thing with the butter on the crust was brilliant!
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  • aafricky 4 years ago
    I did the crust a little different from everyone else. I too added a little more yeast, and used a higher gluten flour. I let my sit out in a warm spot for two hours, and is doubled in size. I baked to pizza dough (alone) at 450 degrees until it started browning. Then I pulled it out, brushed it with salted butter, a hint of garlic salt, and stuck in back in. after another five minutes I pulled it out, added sliced mozza on the bottom, then the pizza sauce (which was hot from the stove), then the toppings. Stuck it back in the oven for another ten minutes. Crispy, melty, non soggy pizza at it's best. THanks for your recipe.
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  • ladydannica 4 years ago
    Dough bakes at 450 degrees for 20 min. This works best if you use pizza stone and pre-heat it in oven for half an hour before baking the pie.
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  • lilliancooks 4 years ago
    This sounds like it would make a nice italian bread also!
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  • pointsevenout 4 years ago
    Made this per spec the first time. Made it as a focaccia the second time. It is a good basic pizza dough.
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