This makes a very good pizza dough.
Favourite pizza dough recipe - so simple to make! I make this once a week.
This is the best ever pizza dough I have made, and I have made a few 100. Fabulous and divine. Thx a bunch
We made the cornmeal version for my daughter's sleepover party - five 9 and 10 years old! We made three different pizza dough recipes and they preferred this one hands-down. It was so easy to make and I loved being able to prepare it in advance. I made it in a heavy-duty baking sheet, and that worked really well too. The dough was crisp and nicely browned on the outside, but soft and chewy on the inside.
FC Apr/May 2012 "Pizza Your Way, Any Day" was just what our family needed this week. With seven of us at home on different schedules, and with different ideas of "The Perfect Pizza," this do ahead recipe worked fabulously! My 14 year old son made the dough, then refrigerated it as the directed. The kids roll out their crust, thin or thick, everybody always wants something different, which is no problem here. The taste was flavorful but didn't overpower the toppings, which were prepared beforehand and stored in individual containers. The recipe turned out perfect! We prefer corn meal to keep the crust from sticking to the pizza paddle and stone. There's nothing like a fresh 7 minute pizza. Thanks again for a great recipe!
This dough was so easy to make. I did have to use more than the recipe called for however. I got three, thin crust pizzas, about 14" around. I used parchment paper, and heated one pizza stone, and one stainless baking sheet, then slid the dough, on parchment, right onto the sheets/stone (I made two pizzas). From past experience, I brushed both lightly with olive oil before adding the sauce and toppings. The crust was crunchy and firm, and the guests said it was the best they had ever eaten! I made one with sausage, hard salami, onions, red sweet pepper, mushrooms and onion, the other was canadian bacon and pineapple. It took awhile to get it to roll out thin. Just let it rest for a few minutes, then work on it again. It was absolutely great, and the convenience of making it ahead of time, and keeping it in the fridge is a wonderful advantage. Just remember to take it out, form it, and then shape it at least an hour before you plan to top it. I used fresh mozzarela, fontina, and a little smoked gouda, along with a packaged 6 cheese Italian cheese mix. This is a keeper recipe!!