Yield: Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.
Making homemade pizza dough a day or a couple of weeks ahead gives you a head start on dinner. Put the individual balls in zip-top bags and refrigerate overnight or freeze for longer. Browse our slideshow for pizza topping inspirations, or create your own pizza recipe (thick- or thin-crusted) with our Recipe Maker.
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To design your own pizza — Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.
So quick and easy to make and to roll out! I always seemed to be looking for a dough that could be made last minute and now I've found it. It made a really nice pizza. This will be my go-to pizza dough from now on for sure!
My go to pizza recipe. Love love love it. I chef at a daycare and the kids are insane for "Pizza Wednesday". I substitute 1 cup of whole wheat flour for the AP to make it a little healthier and I swear it tastes amazing even if you grew up on WonderBread!When I mix it all together I start with 3 1/2 cups flour (one whwh + 2 1/2 ap) and add more if needed. It is easier to add more flour than liquid!hint -- Make 8 times the recipe for 10 pizzas!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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