How to Make Pizza Dough.
Jeff Crump from Earth to Table’s Recipe

The very first thing I ever learned to cook was pizza.  I started around grade 8 and spent the next 472 years trying to perfect it.  I’m about halfway there.

The first big breakthrough I had was a couple of years ago when I started to BBQ my pizza.  Up until then I’d tried everything from on the stove, to in the oven, to using a pizza stone.  None of those things gave me the result I was looking for.  Which was to replicate a wood oven pizza.

If I hadn’t figured out that a BBQ produces a really great pizza, I’m sure I would have built a pizza oven by now with random things from my shed.   Leftover patio stones, some plastic pots and half  a bag of solidified Miracle Grow.

Anyhow … I’m rambling.  As you may know I got the Earth to Table cookbook for Christmas and I’ve been trying out recipes since I got it.  The first recipe I had to try was pizza dough.  I’ve tried a few homemade pizza doughs in my time but none of them seemed any better than that big blob of dough you can buy in a plastic bag at the grocery store.  The faux dough.    So I’ve always used the gloppy dough from the grocery store to mixed results.  Sometimes it’s O.K., other times I roll out the dough to a 9 ” circle r and by the time I grab my sauce the dough has reverted to a 3″ circle.  And it’s smirking.

So I was pretty excited to have a promising pizza dough to try out.  Nothing gets me more excited than the possibility of coming to the end of my quest for the perfect pizza.  Except maybe a new episode of Modern Family.

So on New Year’s Eve I opened the cookbook and gave it a shot.  Sure enough the recipe was a complete and utter success.  It was perfect.  The dough was perfectly crisp on the outside and light on the inside.  (not gummy … sometimes the grocery store glop is gummy inside for some reason)  I ate so much I cursed the dough, the pizza, the cookbook, the recipe, Jeff Crump, the fella, my cats and my 3rd grade teacher.  I felt kindda sick.  Totally my fault.  (and the fault of the dough, the pizza, the cookbook, the recipe, Jeff Crump, the fella, my cats and for some reason … my 3rd grade teacher.)

After I calmed down and digested a bit I knew I had to let you all in on this recipe, so I stood on my porch and screamed at Jeff Crump.  HEY!!!!!  JEFFF!!!!!!  CAN I PUBLISH YOUR PIZZA DOUGH RECIPE???!!!!    I didn’t hear a “No.” back, so I figure, we’re good.

Recipe 3

Gather your ingredients.

Notice my local honey?  It’s my pal Russell’s honey.  No wait … it’s his Uncle’s honey.  I already ate all of Russell’s honey.

Pizza Dough2

 

 

Combine flour, yeast and salt in stand mixer.

(If you don’t have a stand mixer, use a Cuisinart or mix the ingredients in a bowl by hand with a wooden spoon)

Pizza Dough3

 

 

Add one cup of water, oil and honey.  Mix with flat beater on low speed until combined.

Remove flat beater.

Pizza Dough4

 

 

Add dough hook.

Pizza Dough5

 

 

Gradually add the remaining water (you may not need to add all of it) while continuing to mix on low speed.  When dough pulls away from sides of bowl and hangs off of hook, you’re done.

(Again … just mix by hand with wooden spoon until dough forms into ball)

Pizza Dough6

Knead dough until it’s smooth and elastic.  About 3 minutes.

 Pizza Dough7 copy copy

 

Place in a large greased bowl, turning dough so it’s greased all over.  Cover with damp towel and let rise for about an hour or until …

Pizza Dough8

 

 

it’s about doubled in size.  Ta da.

Pizza Dough9copy

 

 

You can either divide the dough in half for 2 normal sized pizzas, or you can divide into 4 for individual sized pizzas.

Pizza Dough10

 

 

Work each ball of dough by pulling down the sides and tucking them under the bottom a few times.

Pizza Dough11copy

 

 

See all that stretched gluten?  That’s what you’re lookin’ for.

Pizza Dough13

 

 

Roll the dough under the palm of your hand until smooth.

Pizza Dough14

 

 

It should be soft and smooth and perfect feeling.  If you’ve fallen in love with your ball of dough, you’ve done it right.

Pizza Dough12

 

 

They will be 4 little things of beauty.  That need to be protected.

Pizza Dough15

 

 

At this point you can either freeze your dough, refrigerate it for use the next day or GET READY TO MAKE PIZZA RIGHT NOW!!!

Pizza Dough16

 

 

If you plan on making pizza right away, then cover the dough up with a damp towel for 15 – 20 minutes and let it rest.

Once you’ve done that, you can roll it out and make your pizza.

Pizza Dough17

 printable recipe

As I mentioned at the beginning of this post, I BBQ my pizza all the time now.  I bought a couple of non stick pans for the job.  They’re just circular pans with holes all over the bottom to allow the bottom to crisp up.  You can read my entire post on BBQ pizza here (it’s kind of a love story not unlike Pioneer Woman’s Marlboro Man story, only there’s more swearing and a monster involved) or I can give you the quick version.

Preheat your BBQ to HOT.  As hot as possible.  500 degrees at least.  Make your pizzas on their pans and then put them on the BBQ.  Close the lid immediately and turn the burners down to medium or medium low so you don’t burn the crusts.  Leave them for 8 – 11 minutes depending on how hot your BBQ gets.  Remove the pizzas and then stick them under your broiler for a few minutes to get a bit of crisping on the pepperoni and some browning on the cheese.

A flavour the fella gets when we go to Jeff’s restaurant “Earth to Table, Bread Bar” is bacon, scallions and goat’s cheese pizza.  It’s DELICIOUS.  Just not as delicious as a classic pepperoni, which is always my choice.  (when I make it at home I add fresh basil leaves after it’s removed from the oven)

So, the quest for the perfect pizza is almost complete. I have the sauce, the dough and the method.  The only thing remaining?

I am now on a quest, for the perfect pizza cheese.  I expect it will take me approximately 3 years, 4 mental breakdowns, 7 bottles of sedatives and quite possibly a black eye.

Wish me luck.

p.s.  I would like to thank Jeff Crump who kindly gave me permission (for reals) to publish his pizza dough recipe.

 

 

125 Comments

  1. Sandy says:

    Oh, I love you!! I will be trying that recipe and will try it on the bbq!! I’ve been trying to find a great pizza dough recipe with no real luck. Thanks, Karen!

  2. KittyCardea says:

    I;m so gonna have to try that! Thank you, Karen. And thank you Jeff for giving permission (for reals).

  3. Marti says:

    Great to have a recipe, but all I have is a pizza stone. Permission to attempt this anyway? Along with my fennel-laden, chunkier pizza sauce?

    • Karen says:

      No. Permission not granted. Go buy a BBQ and put it in your living room. Otherwise NOOOOO permission granted. As you were soldier. ~ karen

    • Karen says:

      Uch. Fine. Use the pizza stone. That’s what Jeff recommends. Not that he knows anything. He’s just a chef. Who trained a little with Heston Blumenthal. No big whoop. My experience is vastly superior. I trained with all the PBS cooking shows that air on Sundays. ~ karen

  4. Marti says:

    In the living room. With the leftover tree skirts, 4 leftover fur coats, one big comfy leather chair (and matching ottoman), 26 balls of hand-dyed yarn, two yoga mats, extra footstools, six dozen pint canning jars, lonely-unused pizza stone and of course, the plans for a chicken coop… if’n I ever buy a house?

    Uh, sure, Karen. I’ll put that on my list. Which is sitting next to the “50 Things I’m Getting Rid Of,” by the way.

  5. Annie says:

    You cannot sneak that beautiful wooden cookbook holder into a photo without a solid explanation of how we can purchase said item. It looks beautiful, and it holds the damn book open. Dear, darling Karen, please share?

  6. Aimee says:

    What about those of us who don’t have stand mixers? Recipes that say “in your stand mixer” “bread hook” “etc.” lose me right away. I’m not well-versed enough in bread making to translate.

    Help!

    • Karen says:

      Aimee – Sure! Just mix by hand with a wooden spoon until the dough becomes one big ball. Then proceed with kneading. Thanks for bringing it to my attention that I’m a stand mixer snob. I’ll add this amendment to the original post! ~ karen

    • deb says:

      I’ve made pizza dough using a bread machine (on the “dough” setting) for the past 16 years. It does the kneading and it also rises at just the right temperature.

  7. Marti says:

    Also are you repurposing a marble table-top there?

    • Karen says:

      Yes, I believe that’s what it is. Some kind of small carrara marble tabletop. One of my sisters picked it up for me at a flea market when I first bought my house. ~ k!

      • Marti says:

        It’s really gorgeous! Doesn’t look like the knife has ever hit it wrong. Never seen one shine that way. Is there a secret to that?

        • Karen says:

          Thx. Now that I’m looking at the pics., it’s clearly not carrara. Definitely marble, just not carrara. I never noticed the shine before, but yup it’s shiney. Must just be polished marble. ~ k!

  8. gloria says:

    I have to say, I’m rather disappointed that you missed an obvious (well, to me anyway) gag opportunity. Back up to paragraph 4. You mention “faux dough”. Which in itself is funny. But the first thing that came to my mind when I read that was, “faux dough, not to be confused with Frodo, because who wants pizza with hairy feet.”
    But maybe it’s just me.
    Anyway. I will be trying this recipe (sans hairy feet) some Saturday pizza night in the future. Thanks, Karen.

    • Karen says:

      Hah! ~ karen

      • Gollu'em says:

        But Frodo comes with a beautiful golden ring and the finest undershirt imaginable… Sorry. Wrong forum for that discussion but I bet Smaug the Golden could fire up a few hundred pizza crusts to a golden born in seconds… Stop it stop it You’re scare them you is. Precious likes the recipes… Better than that awful elven crusts Masters had that little walk… Back to your regular scheduled fandom…

  9. Belinda Philp says:

    The perfect pizza cheese is homemade mozarella….go on, give it a try, it’s easy when you get the stretching technique right, and fun…and tastes like self-satisfaction. 😉

    • Karen says:

      Belinda – I can’t seem to find rennet around these parts. ~ karen

      • Carol says:

        Have you ever heard of the internet? The internet sells these types of things.

        • Karen says:

          Clearly, yes. I’m pretty familiar with the Internet. I prefer to buy it from a local shop if possible.

          • Karen M says:

            Belinda, I haven’t had much luck using our homemade mozzerella on pizza- it seems be too wet and just looks all weird ! any tips for me ? we had a hard time finding rennet local so we have to order online.

            • Belinda Philp says:

              my mozarella doesn’t look exactly like store-bought, definitely more stringy, but I haven’t had it be too wet..I get my supplies from a local (New Zealand, but they deliver to the States)supplier called Mad Millie. After the curd has been made and cut, it needs to drain through muslin for 5 mins before you start heating and stretching it. Then put in salted, iced water to ‘set’

            • Karen M says:

              Belinda , Thanks for the getting back to me, i will try the the 5 minute drain with the muslin.

      • Eric says:

        maybe a place like whole foods carries it?

        • Karen M says:

          Eric, my local whole foods didn’t carry it. we bought a kit at a local cheese shop that had everything we needed in it to make mozzarella. New England Cheese making supply Company – they have a website you can order from too.

      • RubyDu says:

        I can get rennet locally from a fairy farmer who sells raw milk, but that won’t help you way up in Canada. I remember from reading the Little House series that Laura describes cheese making with her mother. If I remember correctly, the rennet that they used was from the stomach of a calf. So perhaps you could copy that method and get rennet from a local butcher.

  10. Jan says:

    Your dough is beautiful! Kneading dough for any recipe brings on my worst fears and self-doubt. I hate to ask this (but, apparently, not enough), have you tried No-knead pizza dough recipes?

    • Karen says:

      Jan – I have not. I’ve done the no knead bread, but not pizza dough. This dough really is super easy though so I’ll probably stick with this one. You only knead it once and only for a few minutes. ~ k

  11. Melanie Marie says:

    For individual thin crust pizzas we use a handful of dough and either press it in a tortilla press or slide it through a pasta roller until you achieve the desired thin crust. This means many variations of pizza in one sitting. I love pizza as an event not just a food.

  12. Langela says:

    If you ever come across the problem of shrinking dough again, just leave it to rest for a few minutes and try again. It’s all tense and stressed out and needs to relax. I will give this recipe a try even though I have a wonderful one I use. I’ll try yours and see how it compares. I also have the perfect sauce. I won’t be switching that, though. No need to mess with perfection.

  13. Melissa says:

    Karen, quick question. Is “BBQ” a Canadian term for a gas grill — like one that lives outside? Or, do you have one of those uber ovens that has bread warming drawers and flame-throwing capability? We use an old school grill (charcoal required) but have been thinking about getting a gas grill so’s I can bake bread outside. Just wanted to clarify what you meant, as this is my goal: http://www.artisanbreadinfive.com/2009/05/19/kicking-off-the-outdoor-baking-season-with-a-boule-on-the-gas-grill

    • Karen says:

      Melissa – Yes, most of us (Canadian folk) use the term BBQ interchangeably with coals or gas grills, even though technically it should only refer to cooking over coals or wood. I have both an outdoor gas grill and a lump charcoal smoker used for ribs, bacon, etc. Oh! And my oven does have a warming drawer. 🙂 ~ karen

  14. dana says:

    http://www.etsy.com/listing/90807271/retirement-chicken-original-mixed-media

    Hmmm. Can’t eat gluten, but I did used to love to make my own dough. I don’t know if GF dough would go up in smoke immediately in the BBQ–rice flour burns very quickly.
    Anyhoo, this painting reminded of you. And not because it’s flat as a board. No eggs in that recipe either. I don’t know what a “Retirement Chicken” is exactly, but I think I want one.

    • Paulina J! says:

      Avoiding gluten also. I think I’m going to give this recipe a try with gluten-free all purpose flour, add xantham gum and just cook it in the oven. Dana, do you think it would work?

      Also, I clicked on the link an per the artist “When my sweetheart and I retire someday, then, he says, we can get chickens. Hence, the title.”

  15. Beth says:

    Hi Karen!

    In the hopes that you’ll find the perfect pizza cheese a little sooner (with less mental anguish) so you can share your findings with the rest of us, I’m giving you the web address to the menu of my favorite pizza place in northern Virginia–Fire Works Pizza. They wood fire their yumminess, too. I’d suggest trying the Grana Padano cheese in your experiments . . . I find it’s a great cheese that fits somewhere between parmesan and goat/feta with a hint of sweetness like mozerella.

    Of course, my recollection of that scrumptious cheese may be scewed a bit by the combo of all the other flavors with which I typically inhale it–my favorite is their Baa-baa Black Sheep. See the bottom of Page 2 for their cheese list.

    http://www.fireworkspizza.com/Menu.html

    Good luck!

  16. Sean says:

    I’m similarly pizza obsessed and found a recipe calling for equal parts smoked gouda and mozzerella. Squeeze as much moisture out of the mozz as possible and chunkify it. With your pizza dough recipe and my sauce and cheese source I’m fairly confident I will be a big fat man in a very short time. Damn!

    • Karen says:

      Sean – Yup. It sounds entirely possible you will become a big fat man. Re: the cheese … I’ve found the maker of the cheese is as important as the cheese. All mozzarella’s are *not* created equal. ~ karen!

  17. KatyKazoo says:

    There are few things in life so gratifying than kneading a perfect ball of dough. The smell, the texture, the warmth of the dough.

    Beautifully documented, Karen!

  18. Barbie says:

    I am SO going to try the BBQ for my pizza next time! I can hardly WAIT to try that! Thanks so much Karen!

  19. Nancy says:

    Those little balls of perfection are just beautiful to behold..sniff..Thank you Karen..and Jeff cause I probably can’t afford your book and will have to wait to buy it second hand..!

  20. karla says:

    About the stand-mixer dilemma: I have a wonderful tool called a Danish dough whisk that is far easier than using a wooden spoon, and far less expensive than any mixer. You can find them on Amazon.

    • Christina says:

      So, how exactly is this better? I’m really intrigued by the picture… What size do you use (they come in several lengths)?

      • karla says:

        Christina, I have the 11″. I generally make single loaves starting with about 3 cups of flour, but it was great for a triple batch as well. The wire sort of cuts through what you’re mixing rather than shoving it to one side or the other as a spoon does. There is far less resistance, so it is easier, and it causes more…turbulence?, so it mixes more quickly.

  21. Lisa says:

    It looks like rennet may be available from here in Canada:
    http://www.glengarrycheesemaking.on.ca/

  22. deborah says:

    I bbq some of my pizzas too…be careful though. Bragging it up to my daughter we painstakingly made 2 large pizzas for the whole family. Oh so gorgeous looking.
    Until…
    I didn’t realize her BBQ got much much hotter than mine and within a moments they turned to dust. Burned to a crisp. Charred beyond belief 🙁
    Had to order out (big frown).
    Sigh.

  23. Joanne says:

    AHHH! You stopped right where I typically screw up and for the life of me have not figured out how to roll out the dough! You stopping the post at the point without explanation makes me fell like a complete moron because it must be SO SIMPLE. What’s the trick? Lots of flour everywhere? I find it the dugh sticks to everything! I use a wooden roller thingie (what are those called again?) but can’t get the dough to do anything except spring back into the little ball again like it doesn’t want to grow up. Help!

    • Karen says:

      Joanne – The dough isn’t springing back because of your rolling pin technique, it’s your dough. It’s crap dough or it hasn’t been allowed to rest enough. With a good dough it’ll roll out like nothin. – karen

  24. Leigh says:

    Hi Karen – I can’t wait to try this! I am interested in know if the dough can be frozen and baked later? I know this works with some bread dough – but do you think it would work with pizza dough?

    Cheers – Leigh

  25. Shauna says:

    For our honeymoon, my husband and I went to a cooking school in Italy and learned how to make pizza dough (and of course they put it in the pizza oven) and while our recipe is very easy, it will be fun to try a new one. Thanks

  26. Gayla T says:

    Some days reading your blog is like going to school and today is certainly one of them. Even this old dog can learn new tricks. What does make me laugh is that drudge cooking has become so sophisticated. My mother-in-law baked all her family’s bread and whipped out a batch of biscuits at every meal. Yes, every day at every meal. Can you even imagine? She also worked outside her home To the youngsters w/o a KitchenAid, your time will come. My chums and I did it all by hand when we were young and strong (also poor) raising our families and then got the labor savers when we got old and weak. A stand mixer was low on the priority list behind baseball cleats,cheerleader uniforms and band instruments. I can’t wait to try Pizza on the grill but it will have to warm up a lot before I stick my nose outside long enough to try it.

  27. lindyb says:

    You’ll never believe it, but that’s the same pizza dough recipe that came with my breadmaker 11 years ago. The breadmaker is history, but I hung onto that recipe and use it all the time!

  28. Kim Merry says:

    I add spices to my pizza dough. It gives it a great taste and looks pretty too!

  29. Holly says:

    As much as I love this recipe, I just have to ask…..are those ginger snaps in that jar next to your mixer cuz I love me some ginger snaps! That’s all.

    • Karen says:

      Yup. Ginger snaps. I’m constantly on the lookout for the BEST ginger snaps. Those in the jar .. are not them, sadly, LOL. ~ karen

  30. mary c says:

    Where ze heck is ze photo of ze finished pizza?

  31. Karen N says:

    We got a Big Green Egg last August which is an ceramic BBQ/smoker and makes everything taste incredible – it goes up to 700 degrees!
    My 23 year old son has been trying to perfect his pizza making and he gets better every time. We will definitely try your pizza dough recipe. One tip is to use King Arthur all-purpose flour – it makes a great dough!
    Also at Christmas, we made our pizza with a good local Texas BBQ sauce. It was so good that I was calling the pizza “Texas Orgasm” and my kids were sure I was a little drunk/fuzzy! They may have been right!

  32. Martha says:

    Earth to Table! Such an amazing cookbook. Everything I’ve made from it is delicious. My father even planned an entire party around recipes from the book.
    The meat pies with chestnuts is delicious, but it takes forever to make… it almost turned me off the cookbook, but then the taste of them got me back on board.

  33. Allison says:

    Flat beater, you say? I’ve just been calling it “The Mario Leaf” all these years. Someday I’ll turn into a grown up…

  34. Tonia says:

    I want a pizza dough I can toss in the air, not roll out. I used to work at Papa John’s in a different life and their dough was just the perfect pliable loveliness for tossing. Can you toss this recipe or do you need to roll it out?

    Any ideas for tossable dough?

    • Karen says:

      Tonia – Can can toss any good dough. But if you’re just making the small pizzas then no, they’re not as tossable. For the large pizzas, yup. Toss away. ~ karen

  35. Sal says:

    Hiya Karen,

    We’re big homemade pizza fans here, with my 3.5yo doing most of the sauce/toppings (I think teaching kids to cook is essential).

    We’ve tried making dough in the breadmaker before, but it’s been (in your words) crap.

    Have you tried this recipe in the breadmaker, as lindyb alludes to?

    • Karen says:

      Hi Sal – No, there’s really no reason to do this one in a breadmaker. It takes no time at all and only requires 3 minutes or so of kneading. I double the recipe and put half in the freezer so it’s always there for an emergency. ~ karen!

  36. diane says:

    Oh Karen… over there in the East of Canada… what is that cloth that you are covering your dough with?

    do you just plop it on the four balls or is it damp?

  37. Ashley says:

    I have used this recipe several times, even oncec in a pizza dough competition night with friends and the recipe has won! I also have the Earth to Table cookbook and love to reread it at each season change! Thanks for the beautiful pictures!

  38. Warren says:

    Karen,

    Our house was built back in mid 70’s and the kitchen is next to family room. There is a small indoor BBQ pit, on the back side of the fireplace, so there are 2 chimney openings….
    it can burn wood, or charcoal…. But the pit is directly under a single level grill, so hard to conteol heat….

    The old owner never used it much…. In fact when we first visited house, he used the long vertical opening as a storage …. to store the bag of cat litter or cat food….

    In the years since we have used it occasionally, the food cooked was always good but tedious…to get coals food ready…compared to the convenince of modern gas grills.

    Well now my ever so handy father in law, decided to install some brackers to makw the grill height ADJUSTABLE!

    That is the long backstoryy……

    All this to say, last week i decided to try home made pizza dough before ever seeing this blogpost….and used the recipe from the Fleischmanns site… Worked great…..

    Now finding your blog about using BBQ, i am going to try to use it as a wood oven!!!

    Wish me luck, ….. Or send the Firemen!!!

    W

  39. Emily T says:

    Dear Karen,

    You have inspired me. Never in my life did I ever think I would make pizza dough from scratch. What’s the point? There’s a pizza shop on every corner! AND yet, here I am. Proof that not only can it be done, but it’s awesome. THANK YOU THANK YOU FROM THE BOTTOM OF MY HEART THANK YOU! I would have never done it without you. You are awesome.

    Emily

    • Karen says:

      Emily! Good for you! See? It ain’t that hard. 🙂 Next thing you know you’ll be building a chicken coop. ~ karen!

  40. Marti says:

    Made three batches of this tonight for a family party. Put it in the fridge. I think it’s growing in there at this very moment… growing together… joining into one big pizza dough blob and soon will take over the world.

    I’m pretty sure.

    • Karen says:

      Don’t be silly. Pizza blobs can’t take over the world. Gummie bears? Now that’s another story. ~ karen!

      • Marti says:

        I dunno, Karen, those seem to rise so fast. I’ve always heard that pizza dough is best made the day before and left to rise. But those are rising so well and so fast that I worry that they might run out of food to grow on, by this evening. It’s really good looking dough, though. I am very amazed at what great pizza dough this is.

        • Karen says:

          They’re rising in your fridge?? That’s strange. Is it a real fridge or one made out of cardboard? They shouldn’t be rising in the cold of the fridge. Very, very strange. ~ karen!

          • Marti says:

            It’s a fridge owned by an 83 year old and his 76 year old wife, who love to open the door, stand in front and survey what’s going on inside. (My Dad is former professor of Food Science. Aging food nerd.) And I’ve noticed that it seems to need it’s front legs adjusted to tilt back a bit more. It doesn’t shut as well as I’d like.
            I made the dough around 9pm last night. Punched it down at midnight when I went to bed and again this morning at 8am.

            It’s very… uhhhhh, successful dough, I’m thinking.

          • Marti says:

            The pizza was great. Everyone (kids and adults) raved about the flavor and consistency of the dough. Made four pizzas out of two batches and put the third one in the freezer. Perfection! Thanks for another great recipe, Karen!

            • Karen says:

              Ah! I was wondering what happened with The Blob. Glad it turned out. I have a delicious, easy jalapeño popper recipe coming up next week. AND it’s low calorie so you can eat like 10 of them. ~ karen!

            • Marti says:

              Love jalapeno poppers. Seems like everybody has a good recipe. My recipe (from a friend) is also low calorie. But your recipes always seem to take it to another level, so I will definitely keep an eye out. 🙂

  41. Marti says:

    Here I am again… getting my pizza dough recipe from your site. Sending you positive vibes. 🙂

    • Karen says:

      Thanks lady. I was back to work today with a magazine shoot at my house. Posts begin again in a week or so! ~karen p.s. I always make a double batch of this pizza dough and then stick it in the freezer. Works perfectly.

  42. Ruth Trump says:

    WOW! This is the BEST pizza dough and the easiest Ive tried. Thanks so much for posting! I’ve pinned it for others!!

    • Karen says:

      Thanks Ruth. I was just going to make some today as a matter of fact! I always make extra and freeze it too. Works perfectly! ~ karen

  43. Tiffany says:

    Trying this tonight. Reading this post seriously made my morning. Love love love.

  44. Amy says:

    I wanna try this tonight. Just had a pizza a couple of days ago at a Neapolitan pizza place where all the ingredients, and the wood-fired oven came from Naples. Swoon! The crust was very light. I hope to replicate it somehow.
    Question about this recipe – Does the water have to be a certain temperature?

    • Karen says:

      Hi Amy – Sorry about that. I never realized I didn’t include the part about the water temperature! Just use warm water. Not too hot though because that will kill the yeast. Something that just feels warm to the touch, so you know it’s above body temperature. ~ karen!

  45. Janice says:

    Okay Karen, I had asked if you had a perfect recipe to put in the pizza oven you made. Please tell me if this recipe tastes like the Bread Bars when you make it at home. I bought the book a year ago specifically for the dough recipe and for the life of me I cant get it to look or taste like the restaurants. Please help. Can you have a workshop on baking the best pizza from start to finish?? I will bring wine….just an idea lol

    • Karen says:

      Hah! I’ve always had good luck with that recipe actually. But doing it in the pizza oven makes a HUGE difference. An insane difference. Are you cooking your pizzas on the BBQ? That also helps. ~ karen!

      • Janice says:

        Well my wine options still stands. How long from start to finish (excluding the seasonal shut down) did the oven take to make? Is it too late now to start?? My offer still stands for the workshop and wine….a case.

        • Karen says:

          Janice – I’m going to shock you right now so prepare yourself. I don’t actually drink. I’ll drink if I’m at a party or wedding or whatever, but generally speaking I’m not a drinker. So wine doesn’t entice me all that much. Do you have any Kobe beef? Or Berkshire pork? 😉 It is NOT too late to start your oven if you get your supplies now and get going. It took me about a month working at a leisurely pace. And the only reason it takes a bit of time is because there are several layers that have a couple of days drying time. ~ karen!

          • Janice says:

            Another sad point is I am just finishing a 3 week vacation. I dont have the time now. Maybe….crap. I hate decisions.

  46. Janice says:

    Great news….I don’t drink either. I didn’t want to waste the money on a case unless is was a case of coffee beans from Hawaii or Columbia. I could likely find a cow named Kobe to bring. She could keep the chickens company but the coop may have to have an extension built. As far a the pork…I was not planning on going to Berkshire in the near future but I have been known to do things on a whim. I will keep you posted. I miss England so you never know. Do I need to buy a seat for a pig or can I ram him in the overhead?

  47. Erica says:

    It only took me 2.5 years to try this, but, hey, at least now I can say that I made the BEST PIZZA DOUGH EVER. Oh my goodness. You could just eat this stuff plain – it is that amazing. It rolled out like a dream too. Why have I been using the $0.98 packets of premixed dry ingredients for 5 years!? Shoot me.

  48. Debbie says:

    Just have to give you another round of huge thanks – I have been making this recipe at least once or twice a week for the last month since I you shared it with me on your pizza oven post.

    I have made it too wet – turned out fantastic – I have made it too dry – turned out fantastic – I have not kneaded it by hand – just kept in the mixer for another 5-7 minutes…. I have had it wrapped in plastic wrap and then freezer bag in the bottom of my fridge for 4+ days – it grew HUGE and was about to blow the top of the large freezer bag – turned out fantastic.

    I do not roll it – i stretch it by hand – if it is not cooperating I put it in a time out on the counter for 15 minutes and then go back to it – if it is still pulling right back i leave it again for 15 minutes. I use the Wilton pizza pans with the holes on the bottom – cover the bottom in olive oil – keep my hands oiled while pulling / stretching the dough onto the pan… no extra flour – my hands have never felt better since they are oiled quite regularly making pizza. I heat my oven to 475 and throw the two pizzas on the pans in the oven – rotate them top and bottom rack about the 6 minute mark and 6 minutes later – the best pizza ever.

    Hubs and kids are now balking at the pizza places and only want home made which is great news.

    The cost savings is huge… your sauce recipe is always in my fridge and i can get dinner on the table in 20 minutes – two pizzas and a salad…. now to find the best cheese – I have been buying the cheese balls from the grocery store for about the $5.00 mark and do not like the blocks of mozzarella. Still on the hunt for good cheese.

    Did a pizza two nights ago hubs is still raving about – olive oil on the dough – caramelized balsamic onions and goat cheese – i sure was wishing there had been left overs…..

    Thank you…………. thank you.

    • Karen says:

      Thank you, lol! I say this while eating my last bite of pizza by the way! Pesto, goats cheese and wild mushrooms. 🙂 ~ karen!

  49. Tania says:

    Hi … just found your recipe this morning while looking for an easy pizza dough. I moved here to California a year ago after living on the east coast for 34 years where I always had amazing pizza. Here in California, not so much, the crust is thick and gooey, never crispy. I’m not eating out anymore for pizza, your dough is so easy and can be tailored to our families likes, today I added herbs de provence to the dough. Can’t wait for our pizza later today. Thanks so much for sharing.

  50. Heather says:

    This recipe sounds fantastic! I’m on the lookout for a perfect, always go to Pizza dough! I’ll have to give this a try. Oh- The PERFECT pizza cheese in my opinion is Supremo Chihuahua quesadilla cheese!!!! It’s so melty, browns beautifully, and has a wonderful, salty taste!!! I use it ALL of the time!!

    • Karen says:

      Huh! I’ve never heard of it. Is it American? (I’m in Canada) You can fool around with the pizza dough. Adding more liquid will make a much looser dough that you can stretch out very thin just by letting it hang over your hand! I usually do this recipe exactly but the odd time I make it a bit looser. Try my pizza sauce recipe though (just search for it in my “search bar”) It, without a doubt, is the star of every pizza I’ve ever made. Everyone comments on it. (if I do say so myself, lol) ~ karen!

  51. Bee-Naz says:

    Okay, I’m ashamed to admit that I FINALLY tried this recipe for the first time tonight. It had been sitting on my “things to get to one day” list for way too long.
    So. My first time making pizza dough and as much as I loved it I found it a bit chewy. It was crisp on the outside and not doughy but light on the inside. Just had a chew to it. So I was hoping someone could tell me, did I screw something up? I don’t have a stand mixer so put the bf to work mixing with a wooden spoon. Did he get over zealous and mix too much? Tips appreciated. We’ll most certainly be trying if again! Thanks Karen!

    • Karen says:

      Hey! It sounds like you maybe just need to make the crust thinner. You can also try adding a bit more water to the dough to make it a bit “looser” next time. One or both of those things should do the trick. 🙂 ~ karen!

      • Bee-Naz says:

        Well, I got around to making pizza again – who am I kidding?! I could eat it every day!! – and added a bit more water for excellent results. Thanks Karen!

  52. James S says:

    Still trying to figure out the perfect cheese combos….mozzarella + ??

  53. Brittney says:

    Can you use active dry yeast instead of instant active? It’s all I have:/

    • Karen says:

      HI Brittney. You can absolutely use regular yeast. Just add some to warm water like you normally would with yeast and instead of adding the yeast in with the dry ingredients, add it in with the wet. (if you mix the yeast with 1/4 cup of water, then use 1/4 less of water than the recipe calls for). ~ karen!

  54. Irina says:

    Hi, have lost count as to how many times I’ve made this dough. It’s super easy and turns out perfect every time. The kids love the pizza that we make with it.
    Sunny regards from London.
    Irina xx

    • Karen says:

      I’m glad you like it Irina! If you want a thinner, crispier crust you can just add a bit more water to the dough. Just to mix things up a bit. 🙂 ~ karen!

  55. Pablo says:

    Great recipe. Thanks! Where did you get the book stand?

    • Karen says:

      Oh, it was my boyfriend’s mothers and she originally got it from a craft fair in the 70’s or 80’s! It’d be easy enough to make though. ~ karen!

  56. Bobbie says:

    Hi Karen~
    When I was a kid (in the 50’s) in NJ, pizza was called “tomato pies”. Sauce wasn’t used, but tomatoes, and these are what I use on my own homemade pizza. I can my own tomatoes (nothing sadder than opening a can of store bought tomatoes!), let them stand in a colander to drain, and spread on the dough. The cheese was so stretchy, and if you weren’t careful, burnt the roof of your mouth, but oh so yummy!! Today’s store bought cheese doesn’t compare, so I WILL TRY to make my own. Thanks for this dough recipe, along with your special blend of humor ;-0!

    • Karen says:

      You’re welcome Bobbie! I’ve tried using just San Marzano tomatoes on my pizza and for some reason I wasn’t in love with it. I’ll try it again this summer when I have a few ripe ones though because I really want to love it, lol. Look for “pizza” cheese. It has a different fat and moisture content than regular mozzarella and has the stretchy, gooey, pull you’re looking for. Plus it can withstand cooking so it doesn’t go all rubbery and hard when baked at high temperatures. ~ karen!

  57. Andrea says:

    Finally made this. Rolled it veeery thin, which was part of the charm, and made personal pizzas to celebrate Pi Day with my sons. So delicious! am going to quadruple the recipe and have loads of it in the freezer from now on — super easy, very popular weeknight dinner. Thanks, Karen!

    • Karen says:

      You’re welcome Andrea. Funny story. 2 nights ago I thought .. I’m gonna make pizza with store bought dough just to see how it is. It’s probably just fine, dough is dough. It wasn’t fine. Dough is not just dough, lol. If you’d like an even better dough and you have the time to experiment, let your pizza dough sit in the fridge for 3-4 days before using it. This is slow fermenting it. As soon as you’re done mixing and kneading it initially you put it in the fridge and it goes through a slowwwwwww rise for those 3-4 days. You get better taste, better texture and better leoparding on the crust. 🙂 ~ karen!

      • Andrea says:

        I’ve tried that Whole Grain Artisan Bread in Five Minutes recipe, which is a variant on what you suggest here — somehow I always screw up the lid part of things. Lid on tight? Dough doesn’t get air, gets too moist, general ick. Lid on loose? Dough airs out, doesn’t rise right, doesn’t quite ferment. I live in the New Mexico desert, so maybe it’s too arid here to play with fridging dough? But I made this dough again tonight — doubled it for a dinner party — and we all pretty much ate our weight in pizza. This recipe is a keeper. Yours from the depths of carbohydrate coma…

Leave a Reply

Your email address will not be published. Required fields are marked *

Optionally add an image (JPEG only)

  • About Karen

  • About Karen

  • My Latest Videos

Pin9K
Share57
Email
The Art of Doing Stuff