The Best Pizza Dough
Total TimePrep: 30 min. + chilling
Makes2 crusts (8 servings each)
I have been making homemade pizza since the 1980s when my classmate and I started doing this together in high school. My personal goal is to make the pizza like the deep dish at Pizza Hut with a toasty, crunchy crust. I am FINALLY getting close to this. Tried this TOH dough recipe in December 2020 and used Gold Medal flour. I let it rise for about 8 hours in our chilly garage. I must admit that the texture was silky and the aroma of the dough reminded me of the crusts from Papa Murphy. However, it did not have the crunchiness. My family thought I had reached perfection, though. I have been making pizza almost every Sunday night since then and have tinkered with the flours. Yesterday, I came back to the Gold Medal Unbleached and I got the crunchiness almost right. Ten years ago I read in a book about homemade pizza to bake pizza at 490-500 degrees and put a pizza stone on the lowest rack of an electric oven or on the center bottom of a gas oven. I have a convection gas oven and put 2 pizzas in at a time and rotate them after 10 minutes and then bake another 3-5 minutes. The higher temperature has also been key to the improvement. However I want to try the King Arthur Unbleached next week. The KA flour lists its protein content on the package but no one else does. How can a buyer compare flours for protein quantity? How is this flour different than bread flour which I thought also has a higher protein content?
I don’t know why someone’s giving a bad review for this From myself being an amateur cook this was amazing I think if you just follow exactly like a give it time to let the dough rise and everything this came out like very Delicious
am i the only person who can't find baking instructions?
Good pillow-y pizza dough, delicious recipe, and I have tried many, and am Italian. Works well with calzones too. The person who said it was tough might have over-kneaded it, or should try King Arthur All purpose flour. 00 Flour is best though, and easy to buy online, and is good for pastries too. Tip: Before adding tomato sauce, put on a sheen of olive oil on top and it wont get soggy, then half bake before adding the other toppings. I also thicken the sauce with a little tomato paste, and I never over do the sauce. Buon Appetito!
Not good, too chewy and leftovers were definitely tough. I'll not make again.
I have used this recipe many times with and without herbs. It rolls out beautifully. I do grill the base for a few minutes and then add pesto as sauce with lots of sauteed veggies topped with lots of cheese. My family loves this meal. So easy to do, great for the summer.
I'm 8 and I am wanting to make this for my fam.
Are you supposed to cook the dough before putting the toppings on? Just checking...
Has anyone tried baking the crust on a grill?
This recipe creates a very light consistency non chewy texture crust. I baked at 425F for twenty five minutes after adding toppings.