Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
amazing..i think the best advantage of making home made pizzas are, we can make our own type of crust we need with the perfect taste
thank you so much for the recipe tho :)
I completely agree, Disha! Glad it worked well for you!
Hi – the dough turned out great!!! thank you so much for the recipe. I just wanted to point out a possible error/typo in the ingredients list. it states to use “1 package (2 1/4 teaspoons) of active dry yeast”. 1 packet of Flesichmann’s Active Dry Yeast as pictured in the recipe, is 1/4 oz, which equates to 1 1/2 teaspoons.
I bought a jar of Active Dry Yeast for future use – should I use 2 1/4 teaspoons or 1 1/2 teaspoons?
2 1/4 teaspoons is what you need, Zinal! The packet says ” 1/4 ounce is approximately” 2 1/4 teaspoons” and my KitchenPro app says it’s 1 3/4 teaspoons, and you got 1 1/2 teaspoons. I can’t account for what Fleischmann’s is or isn’t doing with their measurements–I can just tell you Elise uses packets and that’s the amount one packet typically reflects. I suppose you could open up 3 different packets and get slightly different measurements. Frustrating, yes, but I wouldn’t worry too much about it too much! Happy pizza making!
What a beautiful example! Beautiful pizza you made, love the colorful pictures you put with it, and the way you clearly listed the steps! Looking forward to making my own!
I make it this way …. I don’t know why its taste was different which I use to eat in restaurants… Kindly tell me which thing I am missing … :(
I’m not really sure, Muhammad. Did you make our recipe, or the one in the video you posted? Thanks.
you made it in bake own which I don’t have…. kindly share you own recipe for microwave… I wil greatful
Absolutely delicious! I did the medium rise of 8 hrs on the kitchen counter, and did not encounter any issues mentioned at all- the crust was perfect, the middle nicely cooked, everything turned out great. Maybe it’s important to mentioned I used homemade pizza sauce, really thick, so it didn’t make the dough soggy. Also used all-purpose flour, I didn’t have bread flour and it still turned out wonderful. Great recipe!
Excellent! Used all purpose flour as it was all I had and it still did great. I also added a tsp or so of garlic powder as personal preference. Grilled the pizza and it was probably the best homemade pizza.
Good. Can i share you recipe to my page & share your link…
Yes, please do. We appreciate the link back.
Really great recipe.
I love this pizza recipe! When I first started out, I ran the common problem of an undercooked middle and it took several attempts to get it right. Here’s what I did differently.1. Stretch the dough to make two large thin-crust pizzas (much thinner than pictured!)2. Cook at 425 for 17 minutes instead of instructed (remember, pizzas look ‘done’ for about three minutes until they truly are).3. Stone or not, place the pizza nearest to the heating coils. I was placing mine in the middle and I saw immediate differences when I placed it directly next to the heat source!
It was soooooooo good
This was the most beautiful soft and elastic dough, and the resulting pizzas were delicious. I let my dough rise for three or for hours but am keen to do a slow fermentation in the fridge next time. Thank you for the excellent, informative recipe, I will be using it often!
I’m so glad you liked the dough and pizzas Natalie! I’ve done a slow fermentation in the fridge as well. Works great.
I could never wait that long for pizza dough! I know because I’m 58 years old and up with hungries at 4 am, just checked your recipe to ensure my cook time. My dough mixed in about 90 seconds, rested for 4 minutes and was kneeded to elastic and covered on board. Got my toppings ready and 5 minutes later that dough got stretched onto pan, covered with sauce and toppings and is cooking for 12 minutes. It too will be perfect. I’ll bet your is good, it’s just too far ahead for me to think about it!
Just made this pizza and it turned out under-cooked in the middle and top. I followed the recipe as written and baked it for the time specified and the edge of the pizza and bottom crust was very brown and crusty but the top/middle of the pizza was under-cooked. I was very careful not to overload with toppings, as suggested. I used a pizza stone. I’m disappointed in the results.
Hi Barbara, every oven is different. Sounds like with your oven set up you needed to cook the pizza a minute or two longer, and perhaps position the pizza stone and rack a little bit higher in your oven.
It’s just perfect, all family enjoy it! Thanks
Thanks for sharing!
It’s a good recipe