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Excellent recipe! The result is exactly what I had in mind. Love itt❤️❤️❤️
Awesome recipe. 24 hours for the dough is well worth the wait. I fought with the dough the first time I tried this, it relentlessly refused to stop crawling back – missed the direction to let it rest after initial spread and work it again lol. We became friends.
I followed this recipe and let the dough rise for 1.5 hours. After that it had not really risen even though I took pains to use fast rising yeast and use water that was warm but not so warm that it would kill the yeast. I was new, I just bought it, too. I wanted the pizza that same night so after giving it the hour and a half to rise, even though it didn’t, I formed it into a pizza pie shape with a rolling pin, and added my toppings, and put it in the oven. I don’t have a pizza peel or a pizza stone so I used a regular round pizza baking pie pan. The pizza finished baking in 15 minutes and it was looking lovely. Here is the problem: the entire pizza crust especially the edges was way too hard making it a bit unpleasant to chew. It wasn’t rock hard, excuse my French, but it was a bit too hard for comfort – not crispy, either. The middle was a little softer but over all, the entire pizza was too hard. The flavor of the actual toppings was very good. What did I do wrong to make such a tough crust?
Hi Amy, thanks for your comment. It is true that baking a pizza in the pizza pan is a little different. Baking it on a stone means more heat gets to the center and bottom crust, versus the pan means it cooks mostly from the top. Try reducing the temperature a bit next time so the crust isn’t overdone by the time the cheese melts and the center of the pizza sets up. You can also try rubbing the exposed crust with olive oil, which I think adds another layer of yumminess.
thanks. I did not see this reply to my post so ignore my later comment where I said I didn’t get a reply. It went to my spam folder
I have used this recipe for years. It never fails me, and my huge family loves it! We grill it and it’s just so delicious! Thank you for the great recipe!!
You’re welcome, Jen! I’m thrilled you and your family like the recipe.
I have made this recipe a few times, it’s a winner, not bought any pizza since l discovered this recipe.
Amazing recipe!! The crust was perfectly crispy on the edges and by the toppings it was soft and pillowy. I halved the measurements to make just one pizza instead of two. Definitely will be making again!
It is delicious and good looking to
Naipenda sana, asante
First time I printed out this recipe was 1/25/2014, here it is 10/4/2020. I have reprint it! Thanks for such a great recipe!!!!
Great, Becky! I’m so glad the recipe has served you well.
Best homemade pizza I ever had. I made using only half of the measurements for two adults. It’s perfect
Dough was super sticky making it very difficult to form into a flat shape. Yeast was double what other recipes I prefer so if you like NYC style crusts this isn’t for you.
The pizza was simply amazing, nothing I would change, except for the fact that my pizza stone split all the way in half. Do not use the advised temperature in the recipe if you’re going to use a pizza stone – instead check the manual for your stone.
Morgan, oh dear! I hope the pizza was salvageable, and sorry you lost your stone. Thank you for sharing your experience. Checking with the manual is always a good idea. From what I read quickly on the internet, most pizza stones have a maximum temperature of 500 degrees F. This recipe calls for 475 degrees. It’s possible your oven runs hot. It’s a little old, but here’s a thread on Serious Eats where people share their experiences with how and why their stones cracked/broke. There can be many different causes.
The pizza itself was totally fine, love your recipe! Right after it was cooked, and before I pulled the pizza stone out of the oven was when I noticed it had cracked. I also went and checked my manual(Pampered Chef Pizza Stone) and it states that the highest temperature to use is 450 degrees F. It really just depends on what kind of stone your’e using.
Our pizzas turned out so well!!
This is an excellent pizza recipe. My wife and I are working on eating healthier and less processed foods. We looked at many pizza recipes and tried yours. It is exactly what we were looking for. We now make the pizza at least one a week, she makes one with her toppings and I make one with mine. We each get 2 meals out of our pizzas. Thank you for taking the time to post this recipe with easy to follow directions and fool proof results. Perfect every time and it’s fun to make the pizzas with a person you love.
Thank you for your comment, Jeff and Dana! What a wonderful activity to do together, I’m so glad you have found the pizza instructions helpful!
Terrific recipe. Followed dough recipe to core other than reduced salt by half. Dough was pliable, is that a good word for dough?, so nice to work with. I don’t have a paddle to slide the dough onto the pizza stone so assembled on parchment paper and slid the pizza on the parchment to the stone. Baked 10 minutes to a fresh tasting pizza. We like thick crusts which this gave us, and a satisfying chewy texture. THanks. Will make again and again!
Wrong way to Flatten. It’s an amateur move to work the dough from the center out (you end up w holes. Work from the outside to create, pressing and drawing out from the middle. If working with the whole mass of dough, you can place on two fists and rotate to get a nice thin crust pizza. If you do this a bit you’ll see how they toss the pies in the pizza shop.
You won’t get holes and the dough will be more even.
Also. When in doubt watch the guys in the pizzerias.
(I owned a pizzeria and was on Food Network – once – back in the day making pizza.)
I made the pizza bread and used my own topping. I had cut the ingredients by half but the dough was stickier. For half of the recipe, i would suggest another spoon of flour. I made it in my bread machine. Will do it again.
Hi there my name is AUNDREA McKay I love your pizza
Awesome, Aundrea! Keep on making pizza!
Thank you Elise Bauer very useful method
You are very welcome, Jagadeshjoyal!