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I happened upon this recipe around 2010/11ish…then I lost it. I am so happy to have figured out where I originally found this so that I can start making pizza with the new addition to my family as well as having some dough on hand in emergency lunch/dinner situations. I remember this being great! (cue the music: Reunited and it feels so good).
I roll out my crust and place it on a floured peel, rub it with olive oil and slide it onto a hot pizza stone without any sauce or toppings for about five minutes to let the crust set up. I take it out and make the pizza and spray olive oil on the crust and cook it for about ten minutes. Cooking this way ensures the crust is crisp and crunchy and the toppings don’t overcook.
No pizza wheel? Use scissors!!
Turned out great! I used it for a calzone dough with not just pizza, but i did a chicken bacon sandwich roll. It was amazing! Now im using it tonight for another roll but stuffed with eggs, bacon, sausage, country gravy and cheese! I cant wait till it’s done :)
I love the pizza, so tasty and well baked. Everyone should try to bake. Thk u so much for the recipe
Dough came out way too wet with the amount of water listed. It needs a lot more flour or only half the water. Wish I read the comments before I started.
Hi Sk, the recipe is just a guideline, so many things can affect, including the brand of flour you are using, humidity in the air, etc. If the dough is too wet, just add more flour. Easy fix.
General rule of thumb, the longer you bake the pizza the wetter the dough should be. However make sure your using strong high protein flour or it will end up gluggy rather than chewy.
Traditional woodfire pizzas bake in 3 minutes at temperatures twice that of a home oven, so those doughs usually are quite dry (50% hydration) but home overs don’t get anywhere near that. So at best with a piping hot pizza stone on broiler you will be baking at least 6 minutes, or closer to 12-15 minutes in a pizza pan if you are baking low and slow. In both those cases you want a wetter dough (60-70% hydration).
I use half inch baking steel on broiler mode for 6 minutes with a wet dough, which gets prety close to woodfire pizza in texture if lacking the smokey aftertaste.
i love this pizza
LOVE your recipe. But use a food processor for the dough, proof the yeast in the processor. Add all the other ingredients and mix a few minutes it kneads the dough perfectly. I always bake the dough first , prick with fork all over so it won’t puff, first 5 minutes on one side turn it over 5 minutes and, I don’t know why but it works out better if the dough cools to room temp. Before adding the toppings and baked 10 more minutes . No soggy crust EVER.
My first time making pizza and it was hard, not going to lie, because the measurements are really awkward for me. I personally prefer litres, grams and all that jazz.
But yeah, the dough came out super wet for me and I personally think it needs a cup or more flour in the recipe.
It cooked perfectly fine though, and for my first pizza, I was pretty damn proud. It was light and fluffy, incredibly filling though. :)
I have some old pizza pans from years ago. Rather than using the cornmeal idea. I put parchment paper on all my pizza pans. I roll out the dough on four different pans. I then let dough rise. Top the pizza with ingredients. Heat up my pizza stone. Now for the easy part. Take your first pizza tray to even, grab the corner of parchment paper and gently slide on to pizza stone. Once pizza is finished, open oven and again, grab corner of parchment paper and slide back on to pizza tray. It works like a treat every time. Now put the other pizza in oven while your family is enjoying the first one.Now slice your pizza and take tray to table. Voila.
What a great idea Chris, thank you for sharing!
I made this recipe and it was Delicious. Thanks a million
Thanks a lot it was good
P.S. If you do decide to “pile it on” don’t do a thin crust. Secondly, stretch your dough out on a pizza tin and pop just the dough and the tin into the oven. When it starts to bubble, before it starts browning, pull it out and let it cool a bit. That will help the dough hold the weight. The down side of doing that is the toppings can slide off sideways more easily. And oh yes, when you pull the hot pizza out of the oven, keep it perfectly flat and horizontal.
Have at it.
It seems like a lot of people are reporting sticky dough. The water looks a bit high for the amount of flour but it’s easy to add flour and not so easy to add water.
There are a few variables here. The first is the type of flour you are using. Secondly the moisture content can change depending on whether it’s summer or winter. Assuming your flour came in a paper bag I suggest moving it to a storage container or put the flour bag into a 1 gallon Zip-Loc freezer bag. Put that into the fridge. Better yet, put it in the freezer. Unmilled wheat has a very long shelf life. Flour…not so much. As soon as you mill it the clock starts ticking. You can keep your flour fresher, longer by keeping it in the fridge or freezer.
If your flour is too dry and you still have some dry flour in the bowl, it’s easy to add more water. Try 1 tablespoon at a time. If you already have a homogenous doughball you can still add water. At first, the outside will feel very slimy. Don’t panic. Just keeping working the dough and eventually the water will be absorbed.
If your dough won’t stretch, try leaving it alone for a few minutes. Don’t feel like you need to toss the dough in the air. You’ll likely just tear a big hole in it and have to start over.
Somebody mentioned 80% pizza, or maybe he said dough. What he was referring to was the amount of hydration or water in the dough. Some doughs are supposed to be very wet, almost goopy. Pizza dough is just one of many different bread doughs. You typically need to do some extra kneading or “stretch and fold” for those wet doughs. That’s done several times over a long period. You really shouldn’t have to think about that much for this pizza dough. If you want to take it to the next level, you can always do that when you’re ready. I do highly suggest you do a cold rise. It adds more flavor to the dough. Put your finished dough in the fridge for at least 1 but not more than 3 days. Bring the dough to room temperature before you make your pizza.
Last piece of advice: Don’t overdo it on the sauce and toppings. You’ll have a big mess and no dinner. Even if you manage to get the pie in and out, the center will likely be uncooked and soggy.Unbrowned sausage or pepperoni will make your pie even wetter but I know, I know, you’re going to pile them on anyway : )
I previously mentioned using the broiler to cook the pizza. I have heard about that in other places on the net but admittedly I have not done much with that myself. I find baking @10 minutes on a hot stone in a 500 degree oven gives excellent results. I mentioned the broiler method to somebody else, somebody who KNOWS pizza and has written multiple books and he told me not to do that. He said use the broiler to heat up the stone but then go back to baking, not broiling, when you slide in the pie. I could see how that could get the stone really hot. Now I guess I need to buy an IR thermometer to see how hot the stone gets.
If you want a lot of traffic on a blog, just start a topic on pizza!
I put the sugar in the warm water and dissolve it then I add the yeast. It will take less than 30 seconds for clumps of yeast to float to the surface if the yeast is good. That sugar is the only sugar I use. I don’t put any in the sauce.
Some ovens have a bread proofing mode, 100 degrees. You may need to get the manual out as it may not be obvious how to set it.
Don’t fret if you don’t have a mixer.You don’t need it. I own 4 mixers and I always make, bread, pasta and pizza dough by hand.You want the dough to be dessert, not a piece of cardboard. Put the raw dough in the fridge for 1 to 3 days. It will make the dough so much better. Yeah sure, you can make dough in a half hour but it won’t be as good as it could be.Don’t add too much sauce, too many toppings or cheese. You’ll have a big mess in the oven and the pizza will likely end up soggy. You could also end up with burnt crust and uncooked toppings.If your oven will go to 500, use that, not 450. It would be even better if it went to 800.If you have a pizza stone, put it high up in the oven but give your self some space to work and see what’s going on while you’re cooking.
Another way to get around these “cold” ovens is to switch to the broiler after you slide in the pie but that will throw your timing way off so skip that for now.
You may want to rotate your pizza 180 degrees halfway so it cooks evenly, front and back, but that can be a little dangerous unless you know how to do it with the peel.
3 1/2 cups of flour will give pretty rugged crusts. That will probably make things a little easier though than a thin crust.
If you’re using pepperoni or Italian sausage, you can sauté them in a separate pan and drain off the grease. You’ll have a healthier pie and you won’t risk having the grease running down inside your hot oven.
Thanks this really help me to make my homemade pizza and it came out great!
I made this pizza. The crust is soo good even without embellishments. Next time I’ll try to ferment the flour before making it to see how it turns out. I’ll ferment it so it ccan be pre-digested and the gluten can be eaten a bit. I know I could just choose a less gluteny flour if gluten was my only concern but *shrug*.
I love this recipe and use it all the time!
Wow … my first pizza a nd if was awesome love cooking
Can we use home made cheese instead of mozzarella?
If it’s melty. Or even if it’s not. Use whatever cheese you want!
Fleishmann’s has a pizza crust yeast that work really well…no long rest and it doesn’t spring back when you stretch it. Can buy at most grocery stores.
Great recipe, just did my first ever homemade pizza.
Hi, you should leave the yeast in water with the teaspoon sugar to make is successfuli did try your recipe with no success until i found this
I love this dough and always use it. I currently only have quick rise yeast in the freezer. How do I sub it for active yeast? Less water or less yeast? Thanks.
Hi Tanya, if you are using instant yeast, just add it with the flour, salt, and sugar. Don’t proof.
Makes a really great crust. You have to roll it out as thin as possible to make thin crust. I did find it too salty but could not tell when cooked. Next time I will cut the amount in half. Also, there needs to be at least a 1/4 c more flour in the mix to make it work well. I kept adding and guess it to be approx. 3/8 cup more
Hello. I make pizza every friday for my boys. I have been using the same recipe fora while now. But when I made your banana sheet cake with fantastic results, I thought I would try you pizza dough. What a difference. My one son said this is better then my old dough. This one is now my pizza dough. I cant wait to try more recipes from you. Thank you.
I modified the pizza toppings to what I had on hand, so I won’t comment on that too much (suffice it to say, if you don’t use cheese or sauce, make sure to put some salt over the veggies. I was trying to do a vegan pizza and also wanted an alternative to tomato sauce. Still working on that…). The crust was absolutely fantastic- crisp on the outside and chewy on the inside. I didn’t have a pizza peel or a pizza stone, but I used a cast iron skillet to preheat instead of the stone, which worked out pretty well, except that you have to have the pizza fit inside skillet.
The dough recipe could be used for cheesy bread sticks probably. It was very delicious- thanks for another simple, yet tasty recipe, Elise! You’re my go-to!
This pizza recipe is the best the steps are soooo easy to follox I LUV THIS RECIPE IT ROCKS!!!!
Thanks so much for this recipe! I can’t tell you how many pizza recipes I have tried that just weren’t exactly what I was looking for. This is it! I used my new Kitchen Aid mixer to make the dough which is sooo much easier that kneading by hand. I baked the pizzas on a preheated pizza stone and they turned out perfectly-crisp on the outside, tender on the inside. I forgot to mention how easy the dough was to handle-it formed into perfect pizzas with little effort.Makes great calzones too!
My friend and I made this for fun and it was delicious! I want to become a chef when I’m older so I always try eating and making new things. Your recipes are great. Thanks a lot!
This recipe was awesome! After 30 years I finally made a pizza with good crust that tasted good too!
This recipe is fantastic!!! I made it tonight. I didn’t have bread flour, so I used all purpose. It was perfect!
love this recipe – i might even have to get a pizza stone to enhance the crunch of the crust!i enjoy making pizza with a simpler pizza sauce (just tomato paste, water, dried herbs/some red pepper flakes) and agree with you – overloading with toppings/cheese overwhelms the dough. and every time i make pizza i have to remind myself that i need to roll the dough thinner than i think. anyway, thanks again elise – a winner!
Thank you for giving such a great reciepe..I tried and ame out very well..My daughter and husband loved the pizza that i made…the base was superb…
I have made this recipe so many times since I found it! I have so many people tell me how they are impressed with it and love it. I nearly have it memorized, but I have it bookmarked on my browser just in case :) We like to make it with wing sauce mixed in to the pizza sauce and then with buffalo chicken on top. It’s so delicious! We also tried a tomato chicken with white sauce last week that turned out very good. I’m going to make it again tomorrow. Thanks for posting the recipe!
It’s taken me the better part of a year to make a decent pizza crust, all based on your recipe above. I use your basic recipe, only upping the salt a little for personal taste. King Arthur Bread flour is a must! I’ve tried a couple of different flours and that’s the one that works the best for me.
Other than that, I make the dough now at least 8 hours, and preferably 24 hours in advance. I let it proof in the fridge. By letting the yeast do it’s thing for a longer period in a colder environment you get a little deeper flavor, almost a hint of sour dough.
Finally, the last piece clicked in place a week ago when I was watching Iron Chef Mario Batali on The Chew make pizza. When asked about oven temperature he made the comment that he ‘sets the phaser to KILL’. I now set mine to 550F and then when it is up to temperature let my pizza stone sit for another 20 minutes or so to make sure it is up to temp. The higher temperature really nails things. The pizza cooks a little quicker and more importantly the outer part of the crust has a nice crunch as your teeth go through while the inner part still retains a little pull, or chewiness.
As always – thanks for the inspirations!
Gary in Massena.
Thanks for the tips Gary! ~Elise
You can only go so far with added salt. Too much and you’ll retard the growth of the yeast. I assume you were still getting a good rise. That would indicate you’re still OK.
Dough was very sticky, I had to add 1/2 more flour as well. It ended up perfect!
The first time I tried this, cutting the dough into thirds, it seemed like the pizza was stretched too far and 25 minutes in the oven turned it into a matzoh cracker.
I tried it again, and cut the ingredients by 1/3rd and then used the whole thing to make something more like a pizza with thick crust. I also monitored it making sure it didn’t get too hard, which meant I took it out at 15 minutes…barely brown, but cooked all the way through. (I didn’t use a baking stone, but did use a perforated pizza pan).
Still the crust was a little disappointing…it didn’t rise as I would have liked to be come soft and airy, but was more like a high quality frozen pizza.
I continue to search for the secret of the true pizza dough!
is the dough supposed to be rreeaallllyy sticky?
No, and if it is too sticky, just add a little more flour until it isn’t too sticky any more. ~Elise
I just wanted to thank you for such an excellent recipe. This was my first time making pizza, and my wife and I enjoyed it more than most restaurant pizza. Truly delicious.
Its not my 1st time mkng pizza,bt its 1st wit bread flour..lots of diff..less yeast smell n smells fabulous..the recipe is so exact except tht i need 2 add a bit more flour coz its sticky..thx a lot 4 a real homemade pizza!! :)p/s: good luck on posting honest recipes :)
I had to add almost a cup more flour because of how sticky it was. The first time I made this recipe, that was not the case. The only difference is that this time I did not use instant yeast. It is rising now and I hope it is not too sticky to work with. Any idea why I needed so much more flour this time?
It could be something as simple as the humidity this time versus last time, the measuring cups you are using, or how compacted the flour was that you measured. If it is too sticky, just add a little more flour to it. ~Elise
Hello Elise, I want to know is it possible to prepare pizza without baking. That is , by a combination of 40% grill and 60% microwave or a combination of 60% grill and 40% microwave.
I would recommend 100% grill. See how to grill pizza. ~Elise
i made pizza at home from your recipe. its too delicious . i love it. my mother thinks that i am not a good cook but after eating it, she believes that iam a good cook.
Thank you for posting the pizza dough recipe. I tried it out and my family liked it very much…it was very filling so we weren’t left hungry like we are after buying takeaway pizza.
I more or less just chucked the ingredients in a processor with a dough hook, left it in there to rise and then rolled it out. The only thing was it didn’t look as ‘pretty’ as yours lol.
I’ll be using this recipe again and again!
I thought it would be nice as a base for garlic bread too.
Best wishes,Dox :)
Thanks for the recipe…one of the best pizza ever, just perfect…..
thanks a lot for the pizza recipe. I have tried it and got a delicious pizza.
Thanks for the pizza recipe! The only thing I would add is if you have a Kitchen Aid mixer – they suggest not to raise the speed of the mixer while mixing bread dough above a 2. Otherwise, the recipe was great!!! :)
Here is my recipe for pizza sauce.
Tom’s Pizza Sauce
INGREDIENTS:1 (10 ounce) can tomato puree1/2 cup water 2 tablespoons grated Parmesan cheese1 teaspoon minced garlic1 teaspoon sugar1/2 teaspoon anchovy paste (optional)1 tablespoon onion flakes1/4 teaspoon dried oregano1/4 teaspoon dried marjoram1/4 teaspoon dried basil1/4 teaspoon ground black pepper1/8 teaspoon dried red pepper flakes (optional)salt to taste
Combine all ingredients in a sauce pan. Gently simmer covered for 10 minutes. Allow to cool. Brush pizza dough with olive oil before adding pizza sauce and toppings.
My recipe is a lot less work and it’s really good. I use 2-3/4 cups of bread flour and 1/2 cup of of semolina flour.
Add 2 teaspoons of yeast and 2 teaspoons of sugar to 1-1/2 cups of warm water and let it proof for 10 minutes.
Place the bread flour, semolina flour and salt in a large bowl and add the yeast mixture. Stir until it just comes together, scraping down the sides of the bowl–no need to knead. The dough should be wet and sticky.
Place a tablespoon of oil in a clean bowl. Put a little oil on your hands to keep the dough from sticking. Form the dough into a ball and place it in the bowl. Turn to coat it with oil. Cover with plastic wrap. Let rise in a warm place for 2 hours, then punch it down. You can make pizza now but it’s better if you put it in the fridge overnight.
Follow the directions above for preparing the pizzas. Leftover dough can be frozen.
Thank you for sharing this recipe! The pizzas turned out DELICIOUS
First time making pizza dough. Any tricks to making the dough so it will raise while cooking but remain light and airy with a crispy bottom for a sicilian style pizza.
Wonderful pizza recipe! We love it!
WOW! It’s great! My 12 year old son made it and it’s lovely!
I really liked your pizza dough recipe, I had been a fan of King Arthur’s pizza dough recipe for a long time, but your recipe was a bit more simple, and just as tasty.
Tried your pizza recipe yesterday – it was delicious. thanks a bunch ;)
This was a *fantastic* pizza dough recipe. I substituted one cup of the bread flour with whole wheat, and it came out beautifully. Better yet, it was great to work with! P.S. I wouldn’t always use part whole-wheat, but since today’s pizza would hold up well to a denser crust — sausage coins (fried and drained on a paper towel), fresh tomato, basil and Romano cheese on a sauce I made with sundried tomato and wild mushrooms — I decided to go for it, and I’m glad I did.
Thanks for a great recipe! This will be my dough recipe from now on…
Um…I really want to know that can we make it in microwave oven?
No. A microwave oven works by agitating water molecules in food. The boiling temperature of water is 212°F. Food needs to get over 300°F in order for it to brown. So you can cook things in a microwave, but not foods that require high temperatures for browning, such as pizza. ~Elise
What do you do if you do not have a regular oven? We usually cook pizza in the toaster oven. We are doing the entirely homemade pizza tonight so wanted to get tips which is how we ended up here. Looking forward to trying out the techniques!
I would recommend grilling it. See our grilled pizza recipe. ~Elise
I am eating this pizza right now, and it is delicious! I have had difficulty stretching dough in the past,but this was very easy. I will say that my pizza did not have as thick of a crust as pictured, but I love the thinner crust! Great recipe, I will be looking through the site! Thank you!
Any idea on the weight of the flour required here?
Great question. I do not. But the next time I make it, if I remember, I’ll try to weigh it. ~Elise
This is a GREAT recipe! I needed to add about 1/2 c more flour because the dough was way too sticky. I don’t have a pizza stone, so I inverted a heavy jellyroll pan and heated it in the oven. I assembled the pizzas on a piece of foil sprinkled with cornmeal, then slid them onto the hot pan in the oven. It worked really well. The bottom crust was crisp and brown. I’ve made pizza several times before, but this was BY FAR the best! My 12 YO son helped and it was a fun family activity. I’ve tried many recipes from your site and they’ve ALL been good. Thanks again!
Thanks Elise. :) I hope it works as well for you as it does for me.
One other thing I should mention: to keep the board from sliding around as you knead, it’s helpful to place a damp dishtowel beneath it, or to wedge a damp dishtowel between the board and the counter-top wall. This way you can knead very enthusiastically without the board sliding around beneath your hands.
Before you buy your board, try to touch it, so that you can see if it has a slippery feeling. I don’t know for sure, but I think that dough would be more likely to stick to a prickly textured board than to a slippery textured board.
I have a tiny kitchen, a tiny oven, no stand mixer or pizza stone, but I have been making a similar pizza for years successfully. I line a jelly roll pan with parchment and bake my pizza in a rectangular shape. Then I cut the pizza into squares that will fit my lunch-box and freeze them individually. This saves money and tastes so much better than cafeteria pizza!
One tip I’d like to share: a while ago, I purchased a very large white plastic cutting board in a Japanese supermarket. The board is like the ones found in American supermarkets, but it has a lightly textured surface and a very slick “hand”. I discovered, almost by accident, that if I kneaded dough on this cutting board — no matter how sticky or wet the dough was — I never needed to add “dusting flour” to it — the dough stuck to the textured surface when being kneaded, but pulled off easily and completely afterward. Since absorbing too much dusting flour can sometimes make a dough heavy, this was a great discovery!
Unfortunately, the first time I made knife marks on the board, it compromised the non-stick aspect, so I realized that in order to keep it non-stick, the board must never be used for anything but bread-kneading. So now I have a new board, which I only use for kneading bread (to remind myself, I wrote “BREAD ONLY” on the handle) and my other board — the one with the knife marks — has been put into service as an all-purpose cutting board.
What a great tip, thank you! ~Elise
Just made this recipe, but used whole wheat pizza dough and hamburger,spinach , red sweet peppers and onions, and 2 cheeses.Wow, it was great, easy, cheap and quick.Can’t wait to try it again and make my own dough next time with this recipe.
After a wonderful gingersnap cookie, I’ve been perusing your other recipes. Your pizza dough recipe is very close to mine, so I thought I’d comment on some things I’ve tried and liked!I use 1/2 tsp yeast, and rise overnight (18 hours would be best). This way, I make the dough the night before, and it’s ready to bake when I get home from work. (got the idea from the NYT “no knead bread” recipe)I use honey (1.5tsp) instead of sugar, and sometimes use garlic infused olive oil.Add some san marzano canned tomatoes, chucks of fresh mozzarella and fresh basil and it’s the best Margarita pizza I’ve ever had!
Hi Elise – I made this once and it came out great. I have what might be a silly question. If I do the make ahead recipe, do I defrost overnight in the fridge first? does it need to rise again or anything if done that way?
Hi Anna, no defrosting involved. Just cover the dough with plastic wrap and put in the fridge. I would let it sit out for a bit before working it into the pizza shape. ~Elise
This pizza dough recipe is fabulous. It was soft and chewy, and crispy in all the right places. Thank you for sharing!
I tried it is very good and easy to do by hand.If the dough gets too sticky just add some flour.
Hi, I am living with a kenyan family and would like to make them pizza. we have a stove top and an oven, no mixers etc.
How would you make the dough an easier way?
If you don’t have a mixer, you can mix and knead by hand. ~Elise
The pizza takes for ever, but they’re GOOD!!!!!!
Hi are cornmeal and cornflour the same thing?
No, cornmeal is like uncooked polenta, it is gritty. You use it for pizza making so that the pizza transfers more easily on and off the cooking stone. Corn flour is fine grain, like regular flour. ~Elise
Turned out great but the second time I used it I did 2 1/2 cups of bread flour and 1 cup wheat flour and everyone likes it.
I have been looking for a great pizza dough recipe and this certainly delivered. I halved the recipe and it still worked great. Next time I will make the whole thing and freeze the other half like you suggested. Thanks for continuing to make my kitchen a happy place.
I like pizza. It is very nice especially with tomato and pineapples.
My fav is bbq chicken.
Does anyone know if there is a way to prepare mozzarella di bufala campana for pizza so that it doesn’t make the crust soggy?
I’ve been looking around at pizza recipes and for awhile and I know I saw this a ways back in the beginning but that was before I really got pizza ‘down’. I see folks mentioning flipping the pizza when using the grill and was curious as to why? Think they’re not getting the grill hot enough.
As of the moment I’ve found the grill to be the ideal way of cooking a thin crust pizza however I have some suggestions for those who see the need to flip :)
First when you make the sauce use diced or crushed tomatoes and drain off the liquid keeping some of it. Put the tomoatoes in the blender with some basil and garlic and pulse till it comes together. Add back enough liquid to get the blender going but be carefull. If the sauce gets going your crust will get soggy.
Now to the grill…preheat with all the burners set to high for 15-30 minutes with the stone on the grill. This isn’t particularly good for your grill mind you so don’t do it regularly. Figure the pizza oven at Lombardi’s in NYC hits 800-1000 degrees so that’s your goal and my weber’s thermometer goes around past 1,000 and up to 500 again if I let it. Once the grill is going assemble your pizza on a pizza paddle and transfer it to the grill. Try to keep an eye on it as it will cook really fast, open the grill after about 5 minutes and quickly give the pizza a turn and close it back up. After 2-3 minutes more take another peak your pizza is probably ready. Be carefull, may take a pie or two to find the proper time for your grill.
Anyways that’s my two cents on pizza. The dough recipe looks like several I’ve tried, all of which claim to be amazing and that being said I’ve discovered I can’t make pizza dough for my life :) I have a pizza place nearby that has good crust so I just buy it from there.
To kick it up a notch get a smoker box and add a few wood chips.
This was so good! I cooked it on the grill and it tasted very fresh and crispy. I definitely recommend it with homemade pesto–it makes all the difference and it really isn’t difficult to make at all. Thanks elise!
Good job. I am 13 years old and I used this recipe and it worked out great. I even impressed my father. It was very good. Except I doctered the recipe a bit. I used the dough part but I did the tomato sauce different. I used a canned pizza sauce and then I added in garlic salt and powder, onion salt and powder, black pepper and then water. I used ground beef and the mushrooms (canned) and then moztrella cheese. It came out great! Thanks!
Hello Elise,I came across your pizza dough recipe today and tried it out. The crust was awesome! It was soft and fluffy but had enough substance to hold my toppings up. I dont have a baking stone, I use my cheap little pizza pan… even using that it came out great! I couldnt believe i made such a great pizza. My husband said no more buying pizza, from now on its homemade! Thanks Again, Renata
I am not one to cook. Just after I became a stay at home mommy, I decided it would be fun to start making things from scratch. Its more healthy and enjoyable because I cn try new things and have the kids help. This pizza recipe was so much fun to make and easy to follow directions to the average person. i wrote all the ingedents down and went to a local store and found everything! Some sites have things that you have to go to a special store to gt them. Best of all, HUBBY lovd it! Thanks!!
Oooh its was vryyyyyy gooooooooooD Hummmmmmmm!
The first time I made the pizza crust it tasted sour, I think one package of yeast is too much. I baked it on a cookie sheet. Next time I’ll line it with foil paper
Taste good except I put twice as much salt then I was susposed to so it tastes too salty. Otherwise it was great and my first home mad pizza ever.
How satisfying like O M G! :D
Wow this realy good recipe. I liked so much…
This was a really good recipe, it was very helpful.I used it for recipe to use at school!
Used the Trader Joe dough, couple of ingredients, fresh basil. MUAH! Deliciosso! just had a bit of problem transfering to the pizza stone, definately need to use corn meal.
I think that this site was very useful for me because it helped me make a perfect homemade pizza. Thank you again xxx crystal
This is the best dough recipe I’ve found yet. I add some herbs de provence for variety!
This is very similar to the recipe I use at home. However, I suggest using warm beer instead of water, and ditch the sugar and instead, disolving honey and kosher salt before adding the yeast. I really like the idea of letting the dough relax before forming it to the desired diameter. Home made pizza is cheaper and way better than those 30 minutes or less guys.
The best pizza recipe out! People think I am a chef when I make this pizza. They say its the best pizza they have ever eaten. Highly recommended to try!
I love baking bread but I was never able to find a crowd pleasing pizza dough recipe until now! This dough is easy to whip together and the results taste just as good, if not BETTER, than our favorite local pizza place. The taste & texture are perfect. I will never cut corners on pizza dough again!
Thank you…I finally found a great pizza recipe.The dough is beautiful and the favor is simple and perfect.
Back in the 40s I used to spend the summers in the little town of Croten Falls, NY, near Brewster. It was there I had my 1st pizza, being from rural WV I had never heard of pizzas. Anyway there was a small restaurant called the Dew Drop Inn owned by 1st generaton Italians. To this day, I still remember the taste of those pizzas, and although I have eaten pizzas from coast to coast and also Italy I have never eaten one that was even close. The only thing I can remember is that they were very thin with just sauce and strips of mozzarella cheese and had a more spicey peppery taste. I would probably travel to NY or where ever if I could find pizza like those. Does anyone out there know what the recipe might have been?
I am always looking for a great pizza recipe, this was chewy and crispy on the bottom. I like bubbles in my pizza dough…yummy!
This recipe is awesome. Thank you so much!
WOW! Apsolutely GENIUS! I love this pizza so much, I’ve used the recipe a few times and everyone love it! However, I did put a nice twist to it. I kind of used your recipe and changed it to a magarita pizza, where I substituted tomatoes (thinly sliced) for the tomato sauce, added a spread of feta cheese over that, and then layed down some more tomatoes (thinly sliced) and spinach leaves. It is AmAzInG. You should try it out! Anyways, thanks for the awesome recipe! =D
P.S. I also made one different change. Instead of usig the stone (I didn’t have one), I spread some cornmeal on a jellyroll pan, and layed the pizza on that. It cooked fine and was still delicious!
This recipe rocks
Here is my recipe:
To Make the Pizza powder:Mix in a bowl: 2 cups flour, ½ cup whole-wheat flour, 1 tsp. salt, 1 tsp. sugar, and 2 tsp. yeast. Store airtight up to a month.
Make a pizza:Add ½ cup Pizza Powder to a small bowl. Mix in ¼ hot water. Top with 1 tsp. oil. Cover with a handful of flour. Knead in bowl for 1 ½ min. Cover and let sit 10 min.
Grease a cookie sheet or medium circle pan. Shape dough into a circle.
Top with your favorite pizza sauce. Add cheese and your favorite pizza toppings.
Bake at 450º for 8 ½ – 12 min.
This is my recipe. I made it up myself.
Absolutely loved the recipe. In looking through the comments though, I didn’t find my favorite toppings discussed.
Instead of using tomato sauce I use a fresh basil/garlic pesto and an Alfredo mix. Any toppings work well, though I prefer to top with chicken, mushrooms, and fresh slices of tomato.
Thanks for the wonderful recipes. I found this website while searching for a good enchilada recipe. I’m a new wife and the recipes on this site are perfect for a relative beginner learning how to make real dinner meals. The pizza I’m making from this recipe is in the oven right now; I’ll let you know how it turns out! Many thanks again.
I love the idea of making pizza dough with my bread machine. Can you freeze the dough with the toppings on it? Having to add the toppings later doesn’t seem to save much time.
We tried making homemade pizza this weekend–followed a very similar recipe, but we didn’t have a baking stone to use. It tasted great, the crust was crispy, but VERY dry. Any ideas why this happened or suggestions for next time? Thanks!
Today was my first time to make a pizza from scratch at home, it was very good one, kids loved it, I followed all the instructions except the stone of course, the pizza resulted thin and tough on the edges….why? Can anybody tell me?
Today was my first time to make a pizza from scratch at home, it was very good one, kids loved it, i followed all the instructions except the stone of course, the pizza resulted thin and tough on the edges….why? can anybody tell me?
Wow! I printed this recipie and made this pizzaand it’s a good one!
I love this recipe! It’s really easy, and it comes out great – I used whole wheat flour and it came out very yummy.
I’ve recently gotten into making pizza. I get fresh dough super cheap at trader joes, they have plain and a garlic & herb one that is tasty!
This is a great pizza dough recipe. Thank you! I made it today for lunch and it came out perfect! It was an impromptu decision so I used whatever I had in the fridge/freezer/pantry. Luckily, I had some frozen home-made marinara sauce. I don’t have a baking stone or cornmeal, so I used a cookie sheet lined with aluminum foil and brushed some canola oil over it. I stretched out a ball of dough directly on the greased foil to make a thin crust. Then added some shredded cheese (I didn’t have string cheese) along the edges, folded the dough over to seal it in, and got a nice cheese-stuffed crust! Brushed it with olive oil, added the thawed marinara sauce, sliced onions, pineapple, black olives, meatballs, italian sausage-balls, and lots of shredded cheese. Did the same for the 2nd ball of dough, but this time I made it thicker than the first. It’s in my fridge and will go in the oven for either dinner or lunch tomorrow! The first pizza came out superb! It was crispy on the bottom, and the cheese-stuffed edge was awesome! Thank you for such a great recipe!
Hi Jill – If the dough was too sticky, sound like you needed just a little more flour.
Thanks for the wonderful recipes! I use alot of your recipes with my afterschool camp. We recently made the pizza and the dough was really sticky and I was wondering if its suppose to be like that? Its been a very long time since I made pizza dough I can’t recall if that is how it was. Thanks :)
Great Website! Great Pizza Recipe! I make pizza once or twice a week. Once you get the recipe down, it doesn’t take much time to knock a pizza out. Though this may be a Chicago thing, people seem to like it – I replace about 1/2 cup of the flour with yellow corn meal and it gives the crust a nice texture. Buon Appetito! P.S. I don’t live in Chicago.
The pizza tasted great. It was my first time making one and it turned out ok. It was a hit with my cousins and little sister.
One more tip for assisting in the dough-rising part of the equation. If you have large plastic bags on hand, dump a couple tablespoons of olive oil in one and squish it around until the entire inside of the bag is coated. Then drop the dough in and agitate until dough is covered in oil. Close the bag up and take it to the couch with you, Turn on the t.v., and place the bag on your belly.
Yer belly keeps it nice and warm and the dough rises perfectly. It can be annoying if you are busy with other stuff, but if you are on the couch anyway, you might as well have some pizza dough under your shirt.
This dough method works if you are camping as well (no good place to let dough rise)- then cook the pizzas in a large covered frying pan on low heat the same way described in the grill pizza method above, cooking one side at a time.
I made home-made pizzas and they just turned out superb!! I just want to know can you store them in the fridge over-night or if you freeze them – can you re-freeze them once they have thawed out?
YUM! I just tried this recipe today with my 13 year old daughter (teaching her to cook a bit each day) and it turned out perfect. It’s the first recipe for any type of bread that I did not have to add either extra flour or water for it to make a perfect dough. The ingredient balance is perfect.We use pizza screens instead of a baking stone and the bottoms come out crispy and the center chewy. We got our screens at a near by restaurant supply store–they were $4.00 each for 20″ wire screens. They also double as cooling racks.I found your blog on Thksg-Day when I was looking for turkey roasting help and I practically live here now! ALL of your recipes WORK the first time out and your family’s sense of taste matches mine–what a gift you are giving.
I’ve been toying with the idea of trying homemade pizza, and your recipe inspired me to take the plunge. I don’t have a stand mixer *sigh* but I mixed and kneaded by hand and still had excellent results! Thank you!
MOLTO BENE!!! BRAVO!!!
I’ve had fantastic success with the pizza dough recipe from Jeffrey Hamelman’s excellent book Bread, A Baker’s Book of Techniques and Recipes. I usually add a couple tablespoons of wheat germ for flavor but otherwise it’s easy and delicious.
Make a biga and set it overnight and then introduce it to the pizza dough and let that raise twice for a more complex flavor. The slower the yeast work the less bitter flavor you’ll recieve. Raising dough in temperatures above 65F produces off-flavors called esters among other things.
If you want a real nice flavor grow your yeast in your pitch water for 15 to 30 minutes with a pinch of corn sugar before mixing it with your flours. Corn sugar because of its neutral flavor when fermented.
If you’re already comfortable with the dough, another great variation is to make PizzaBread, basically a sauce-less pizza ‘jelly roll’ (roll out the dough; sprinkle the whole thing with cheese, spices, onions (I think these are an absolute requirement, but if you don’t like onions, you must be the judge) and pepperoni; bake at 350 til done (bread is baked, top is lightly browned); slice about 1 1/2 inch thick pieces; Enjoy! My mom used to make this for me all the time, it’s both simple and awesome.
No pizza wheel necessary! The best way to cut pizzza is with scissors. My husband and I eat homemade (or frozen) pizza all the time and have gotten many comments on our scissors using ways. People just don’t seem to think of it. So easy!
My pizza stone may be my best kitchen toy! I also use it to make focaccia. I used to make pizza with Mom on nights when Dad wasn’t ome for dinner and it was tons of fun to come up with wild and crazy toppings.
Thank you so much for the great pizza-dough recipe, and even more thanks for the great tip about warming the oven for rising time. I have an old house and finding a suitable place for doughs to rise is TOUGH. You’ve saved me!
I typically use Alton Brown’s pizza recipe from Good Eats. I usually make enough dough at the weekend and let it rise in the refrigerator throughout the week. The longer it’s in there the more it becomes like a sourdough crust. All my friends and family love it. I used to add spices to the crust but got away from doing that, since it’s really best to just chop up fresh spices and put in on the pizza after cooking (during resting if you can wait).
I have an excellent recipe for pizza dough (and it has only 3 steps)
#1) Drive to corner pizzeria.#2) Purchase dough from kindly pizza man.#3) Bring home, proceed with Elise’s recipe.
Who knew it could be so easy?
Honestly, I’m all for homemade, but I’ll draw the line at pizza dough. Tip: instead of buying an expensive pizza stone, go to your local tile guy and get the largest (to fit in your oven) UNGLAZED quarry tile. Works like a charm ;-) And if any of you are ever in NJ, you owe it to yourself to visit what just might be the best thin-crust pizza in the world: Star Tavern in Orange, NJ. http://www.startavern.com So good, New Yorkers travel to NJ for it. And for a New Yorker to make a trip to Jersey, well…
We have Tuesday evening Pizza Night every week too, using a recipe from my childhood when we had pizza each week too (it was the one way that I was willing to contribute to the household economy when I was 10). Anyway, garlic powder is the ingredient I add to the basic dough recipe. About 1/4 tsp. for the batch. And use a kitchen aide mixer! We make it in the morning during the breakfast rush, pop it in the fridge in the KA bowl, and take it out about 45-60 minutes before we want to bake. Everyone loves it and now my 6 and 8 year olds have taken over Daddy’s cooking night!
I didn’t know about the olive oil keeping the crust from getting soggy. Thanks for the tip.
A few things I like to do with my homemade pizza are: since I use half wheat flour and half all-purpose flour, I also add wheat gluton to help with elasticity, and I take string cheese and fold it around the outside edge of the crust, making my own version of stuffed crust pizza. I also add about a teaspoon of Italian seasoning to my dough when it is being made.
Thank you again for all your great ideas.
Pizza night is a weekly tradition at our house.We have homemade pizza every Monday night. The kids love to make their own and have even started making calzones. We always have lots of toppings to choose from. Your dough recipe is very similiar to the one I use. Maybe tonight I will give yours a try. Thanks Elise for always great recipes.
I used to not like pizza very much, but my then-boyfriend-now-husband decided he wanted to develop his own pizza dough recipe, and now I’m sold. But we’ve abandoned his lovingly developed recipe in favor of the one from Rustic European Breads from Your Bread Machine, the Maggione Family Pizza recipe. It’s yummy and has a touch of semolina in it. Sometimes we use 1/2 whole wheat flour. It’s fantastic if you know someone who brews beer and can add some spent barley to the dough.
My husband assembles the pizza on parchment sprinkled with sesame seeds (for extra crunch and flavor) and corn meal, and then slides it onto the peel. He uses a rolling pin to get it as thin as possible.
We typically make a recipe of dough (4 cups of flour) and divide it into two pizzas. We’ve found that the second pizza, where the dough has developed for a few days, is a bit more flavorful than the first night’s.
We make pizza at home all the time and just love it! I definitely recommend using bread flour and a pizza stone for the best results. Also, we’ve had problems using cornmeal on our peel. Sometimes it doesn’t keep the pizza from sticking very well, and it usually burns in the hot oven. Instead, we use a sheet of parchment paper. It always slides right off the peel with no problems!
This looks great, Elise!!! Lydia, I also love pizza on the grill. Easy to do — just prepare the dough and before putting the toppings on spread olive oil on one side. Place that side on a hot bbq and oil the side that is now facing up. Close the bbq lid and wait for the dough to puff up (a few minutes, it’s quick!!) then, flip the dough over and put your toppings on the grilled side, wait a few more minutes and, voila, you have pizza. Wow that made me hungry.
Oh can I have grilled pizza for breakfast!?
Oh, he is the cutest kid! I’d make pizza with him anytime.This looks like a great recipe. When I make pizza, I sometimes put a bit of cornmeal in the dough, or other things: Parmesan cheese, pesto, red pepper flakes, or minced garlic. I also brush around the edges with olive oil right before baking.
I’ve made homemade pizza for a long time: it’s a staple in our household.
I don’t have a baking stone to bake it on, but after a fair amount of experimentation, I came up with a simple but good technique for making crusty pizza in a standard pizza pan.
I roll out the pizza into a circle, place it in the pan, and make a nice edging (just fold it over neatly). Then I rub it with a small amount of olive oil and prick it with a fork, then bake the crust by itself for about 5 minutes. I take it out, top it, and then bake it for 8-10 minutes longer.
After the first baking, the pizza crust is not fully cooked, but has hardened enough to keep the toppings from making it too soggy. (Lots of mushrooms can still mess with this.) The olive oil seems to help seal it up a bit.
I’ve consistently made pretty good pizza with this technique, and my house hasn’t been crowded up with a pizza stone.
I make pizza a lot, but I buy the crust mix at the store.This would probably taste a lot better though! I use canned pineapple (drained) and red pepper strips(don’t buy the Vlassic brand, they are terrible) and I keep turkey pepperoni on hand.
Excellent recipe, and very similar to my grandmother’s. My girlfriend and I often make this for guests and it’s always a hit. The dough is great for bread and foccacia, as well.
For bread, we shape it into loaves and spray it with a fine mist of water a few times during the first ten minutes in the oven, to keep the crust from drying out too much. Bread will usually take about 20 minutes to cook at 450 degrees.
For focaccia, we top the dough with a good amount of olive oil and kosher salt. Great for sandwiches. Optionally, you can mix raisins into the dough. Focaccia with raisins often gets more praise than our pizza.
We love to do pizza for parties — especially pizza on the grill. My friend Mary taught me a great method: make the dough a few hours ahead of time, and portion it into single-person pizzas. Roll each portion of dough into a little ball, and place it in an oiled muffin tin. When it’s time for cooking, give each person a dough ball to stretch out to the size and shape they want, and set up toppings to mix and match.