Comments on: The Best Pizza Dough Recipe Ever

By: Amy

Amy — Sun, 26 Jun 2022 20:03:13 +0000

tried it today 6/26/22. great recipe. only alteration … i sprayed the parchment paper with some vegetable spray because my dough was sticky.

By: Carol

Carol — Mon, 02 May 2022 01:29:28 +0000

Made this tonight. Didn’t have bread flour so used 50/50 all purpose and 00 Flour. Used full 3 cups – might try a little less next time. Made prosciutto and pineapple, with homemade sauce and mozzarella. As mentioned on another recipe, I baked at 425 on the bottom rack about 18 minutes , which left the bottom crust to well done, I love my pizza pan, but think the bottom rack was a mistake because it is a dark pan. My husband likes cheesy bread, so will experiment further with that next pan, This is the pan I used. https://www.amazon.ca/gp/product/B004EBS0KS/ref=ppx_yo_dt_b_asin_title_o06_s01?ie=UTF8&th=1

By: Michele

Michele — Mon, 25 Apr 2022 12:00:36 +0000

Made this for the first time yesterday, so easy and everyone loved the pizza crust, this is my new go-to pizza crust recipe!

By: Lauren

Lauren — Tue, 19 Apr 2022 16:57:00 +0000

In reply to Rose.

No, if your oven is hot, the crust will cook and get crispy and not be soggy.

By: Lauren

Lauren — Tue, 19 Apr 2022 16:56:36 +0000

In reply to Rose.

I wouldn’t recommend less salt or honey. The salt gives flavor and the honey gives the yeast something to eat (which helps it rise).

By: Rose

Rose — Wed, 13 Apr 2022 17:35:07 +0000

Can I use less honey and salt? How much less?

By: Rose

Rose — Wed, 13 Apr 2022 17:24:27 +0000

In reply to Suni.

Do you bake the dough before adding the toppings, so the dough won’t be soggy from the toppings?

By: ChristaAlyssa

ChristaAlyssa — Fri, 21 Jan 2022 20:20:14 +0000

I doubled the recipe but only needed 4.5 cups of flour. Not the 6-8 I would’ve assumed it needed. I live in a humid climate on the west coast of Canada. But I make sure my humidity in my house isn’t more then 40%. Not sure if that will help anyone. But thought it was worth noting.

By: Mike Sr

Mike Sr — Thu, 02 Dec 2021 00:42:57 +0000

Hi there, I like this recipe and want to use it to make sausage breads (filled and rolled) for Xmas day. Can you tell me the finished weight this recipe produces as written. I need to make 1 to 1 1/2 lb dough balls (total around 3 ish lbs of dough) plus or minus a little of course. Thanks.

By: The Lynnster

The Lynnster — Wed, 24 Nov 2021 03:56:37 +0000

Holy sheep shit, Batgirl! That’s the best pizza crust I’ve ever had!!! I made just regular cheese pizza and used the garlic butter under the sauce and cheese and damn, girl! You have a winner here!! Thank you so much!!!’