The Best Homemade Pizza Dough
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- Опубліковано 27 бер 2019
- My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!
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I made this tonight and was a bit doubtful that it would be any different than the rest because EVERYONE says their dough is the best. I made a small pan pizza with a third of the dough and have to say, WOW! This dough was puffy and light. The bottom was crispy but tender. No hard, un-edible crust! I will definitely make this again, so thank you!
That would be “inedible” !
@@michaellitster564 Thank you, Karen.
Last week, I made pizza for the first time and I followed this recipe. And now, my parents won't stop requesting for pizza 😂 They loved the dough so much. Thanks a lot!
Thanks for the upload. Right ingredients. I kneaded manually. It came out great. If you don't use machine , Remember in order to create gluten you have to knead by hand at least 10 minutes or more with patient. Do not use dry flour left and right if it sticks on your hand. Try to work with the sticky dough and it will come around and that needs patient. It is always with sticky dough you will always get great result in bread or pizza. Once the dough rises cannot be happier to see your homemade world class pizza. My wife and daughter love it and I am making two days in a row.
I couldn’t go without commenting, I have been trying pizzas for 8 years and this is by far the best pizza dough ever. Thank you
I agree with everything in this video, from less flour to a hot pizza stone. However, to make pizza dough even better, you should allow the dough to cold ferment in the fridge for AT LEAST 24 hours, and even up to 4-5 days. It’s kinda crazy how much better this makes the dough!
Can you suggest a recipe ?
Great Pizza! If I could add one tip: Try to divide the dough into 3 parts before the rising process. It will make the dough much easier to stretch. Once the dough gets to the right texture leave it alone until time to cook. The more you mess with the dough, the more the gluten gets elastic preventing the dough from stretching.
It’s actually the opposite the more your stretch and knee the more gluten that develops and eventually after about 8-10 mins of kneeding it becomes soft and stretchy and has a window pain stretch👍🏽 make your bread softer and fluffier but that isn’t always what you want for pizza
@@julisagonzalez657 That's rubbish. Leave dough alone anywhere near final shaping. Just leave dough alone. You can even do no kneed by just cold fermenting; letting gluten develop itself rather than mechanically stretching it. Don't listen to any other rubbish.
@@julisagonzalez657He is talking about AFTER you knead the dough...
I'm so confused now....😮
FINALLY!!! An easy-to-follow, ACCURATE pizza dough recipe. Came out PERFECT, as promised. Love the tips: parchment paper, sticky dough, pizza stone. Thank you.
Accurate recipes would use weight, not volume.
Density changes very little if any and most people don’t have scales drives me nuts when I get weights iand not volumes of things with consistent densities
I make your pizza recipe every time I make pizza, it’s my go to recipe, and of course everyone here likes something different on top so making three large pizzas is perfect for us. Thanks for sharing and taking the time to make this , no need to look any further. It’s been. Over a year that I’ve been making your pizza and for awhile it was every other Friday night…thanks again
One tip for even better flavor. After the first rise, punch the dough down and refrigerate it for 24 to 48 hours. The slow second fermentation and rise develops even more flavor in the dough. Give it a try!
Yeah this is true.... the second rise release more flavor making it more nicer but this doesn’t work with bread flour. The second rise isn’t needed for bread flour
This won’t work for that amount of yeast. It’s going to over proof of refrigerated that long.
Yup!!
Can u freeze the dough at this stage
@@ulearncalendar4538 yes you can. I’ve done it before . Just let it get to room temperature before rolling it out
This worked perfectly. I halved the ingredients to make one deep dish (8”x 8” pan) and one thin crust (traditional round). I baked at 425 for 20 minutes in separate ovens. Great recipe and it pleased the most finicky family member and pizza connoisseur. Yes, to the parchment paper. And I used my hands to spread and shape.
Tried making homemade pizza for the first time using your recipe, it turned out amazing! Everyone loved it! Thank you so much for sharing 🙏.
This is one of the best pizza I made at home!! Thank you so much for sharing this recipe. I did use 500 deg oven temp and precooked the crust and sauce for 3-4 min before adding any toppings. The result was just great!!
I alway precook the crust first for crispy then add the toppings.
This is indeed the best pizza dough I have ever made. Thank you so much for sharing your recipe. My boyfriend gave it a 10. We both totally enjoyed our pizza. Your instructions were foolproof. I had no problems making the dough. This is now my go to pizza dough recipe. Thanks again.
P
The dough is really great! Today I cooked this recipe at home, everyone is delighted! Thanks.
Can I just make it by hand rather than use the machine ?
Yes@@carmengrech6984
Made this pizza dough today. It was a hit with my family. I too was concerned about the sticky dough but I trusted you and created three awesome pizzas with perfect crust. Your recipe has become my go-to pizza dough recipe. Many thanks.
After trying countless pizza recipes over the past 4 years, I've settled on this one as being the most effective. The measurements are easy to follow and the only deviation would be the flour quantity which is to be expected. I trun this recipe into 8 pizza balls not 3 like shown here. We like thin pizzas. I also use a cast iron skillet to heat the bottom of the crust before putting the whole skillet in the oven at 550 degrees F.
Toppings: minced garlic, whole mozzarella or shredded mozzarella as available, fresh diced onions and jalapenos and basil from our garden.
I'm from Malaysia. I have followed this recipe 4 times. It really comes out well. Thank you so much for sharing.
Thank you, this has become our Sunday night routine, and with the amount, we're able to have it often. The remaining balls freeze and defrost just fine.
Amazing recipe! The whole family loved it!
this pizza dough recipe in a word was..... fantastic!! It made the best pizza we've ever made at home, and my husband, who helped, said "this is the best pizza I've ever had!" And he's had a few over the past 50+ years. A big thanks for this great dough recipe.
I had to give you a subscribe this is the best pizza recipe it taste exactly like trinidadian pizza hut
Recipe:
6 cups flour
3 tsp yeast
21/2 cups water
2 tsp salt
1/4 cup oil
1/4 cup sugar
Thank you very m much!! I have just made it--- it came out perfect. Everyone loved, for sure will make it again.
I made this today for my sister's birthday (with different toppings though and personalized pizza sauce). Surprise of surprises! the crispy crust with the soft texture of bread was beyond my expectation! it was YUMMY to the maximum level! Thank you for giving me a treasure! my other family members including my daughter, nephews and siblings LOVE it! More power to you!
This has been the best recipe of pizza dough I've tried. Thanks a million for your post.
Truly amazing pizza! I have been making it since 2019, when I first saw/found your recipe, and we cannot get enough of it! I use 00 flour, and the oven is at 550. 7-8 min in the oven. Thank you!!
For all of you people or negative Nellies or Normans claiming her recipe is wrong or yours is better, just make your recipe and keep quiet. We don’t see your video on here, but, we do see her’s. It is her time, her energy, her ingredients, etc., that is here and with her making it well over 100 times and getting requests for it she must be doing something right!
💯
Best pizza dough i've ever done ❤❤❤
As long as the comments are within YT guidelines everyone viewing this video is entitled to voice their opinions, ok mein fuhrer!
Exactly,well said,thank you❤
@@sullivanspapa1505yah well there are certain people that love to just hate on other people that are just teaching us how to make something and there so jealous because she has a following .so whatever yt guidelines are,doesn't matter ,they still need to stop being rude to her
Tried this recipe last week... first time I tried to make a pizza... the family swear it's the best pizza ever... thank you for sharing... round 2 coming up this week... lol...
I imagine if you let the dough rest again after separating into 3 balls you should be able to stretch and flatten it without using a rolling pin. I try to avoid the rolling pin at all costs as it pushes out the air bubbles. Going to give this recipe a shot for today’s Sunday night dinner 👍🏻
Edit: made this recipe tonight and it turned out wonderfully. I let the balls rest for about 30 mins while the oven heated and they stretched and flattened easily without a rolling pin. Crust puffed up about an inch with massive air bubbles. Will make again!
My thoughts exactly. The dough balls should rest a bit. They'll become crunchy and like you said, have some air bubbles in it.
Oh dough balls. Nvm
Ok, seems I’ve tried every pizza dough recipe out there. I WILL. TELL YOU this is a WINNER!!! My first attempt was probably a little light on flour but the dough turn out exceptional! Followed the exact amounts of everything, over at 475, pizza stone and ingredients! I have to say thank you for posting this!!!!! It’s a keeper!!!!!
Made calzones with your dough and my family loved it! Tyfs. Love the fact that it was a huge recipe and it helped so much cuz I have a huge family. Xoxo stay safe from ny 😷😷
I worked in an Italian restaurant who made almost everything from scratch and has been in the same family since at least the 1950’s. I’ve made hundreds of pizzas. For cooking, we would grease a cookie sheet with vegetable shortening (crisco) and cook the pizza on that until the edges turn brown and is firm enough to remove from the pan. After that we put it directly on the pizza stone and finished cooking until the bottom was done. At home, I’ve done it as low as 450 and it works fine...always a perfect crust. As stated, the oven should be as hot as possible...I think the pizza ovens were around 600 degrees F.
I made many at Pizza Inn way back when they were a sit down restaurant. Those big gas ovens did run at 600. We had 4 going during a busy night. I was mgr and we were the ones to make the dough. Of course it was 50lbs of flour per batch there. We had thin cracker type and thick ike this dough.
I don't usually comment on videos, but I have to say something here, very important. My wife and I have watched dozens of videos claiming to be the best pizza dough....not a chance. This is THE BEST DOUGH we have done. My wife's comment after we did this 4 times last night with these instructions: WE FOUND IT, THIS IS THE RECIPIE!!! The only difference is that we add a few more spoons of flour, and keep it in the fridge for 1 to 4 days max, and OMG it tastes like the real deal. For the sauce? we use the recipie from Laura Vitale. My wife loves her. She went to see her in NY and she has the best pizza sauce recipie. Last tip: Buy a pizza stone, it makes a difference, and most important...NO SHREDED CHEESE! Buy whole mozzarella cheese and shred it yourself. I will make a video one day of each step by step. Thank you beautiful lady for this recipie, you ROCK!
Just curious why didnt you like Laura dough since you like her sauce am just curious because you said your wife loves her
Tried this recipe and haven’t found one that outcomes this one. This recipe is truly the best!! Glad i found it again.❤
I'm a young mom, learning how to cook every meal for my family. Thanks for the recipes. Im in love with this.
Ill help 😂😉
Check out “good and cheap” by Leanne brown, great recipes and great on your budget
So cool ...😍😍😍
I wish you good luck
!
Nice
My family loves this recipe. It’s the best homemade we’ve tried so far.
.. how? literally the only thing different about this recipe is it uses a tiny bit more water compared to the dough.. which is only going to change the texture and not the flavor.
this stuff clearly will still taste like really bland pizza dough.
@@dikbuttbutt I like to let mine rise overnight in the fridge it really improves the flavor
Since the pandemic I have tried many recipes for pizza dough and all have failed. For the first time, I have been satisfied wih the way my pizza crust turned out. So happy with your recipe, THANK YOU SO MUCH!
Seriously this is THE BEST recipe hands down. Thank you.
Ok. I'm 67 years old and I think I've tried almost every pizza crust recipe on earth. Frankly, I "reluctantly" tried yours. BINGO...This one's a winner and a keeper! So simple, but so good!
It's
Yummy
I just made this and it was perfect and a big hit with my family. I always would buy the pre made dough at the grocery store. I didn’t know making it from scratch was so easy and so much tastier! Now I’m searching for the perfect sauce recipe. Thank you fir sharing!
There are so many options, and everyone has a different taste and preference. But for me the best sauce recipe is Chef John's. Check it out.
@@jakemitchell1671 I actually did find the best sauce recipe on All recipes. It was called Exquisite pizza sauce, it has anchovy paste in it, so I was hesitant at first but it’s delicious. I’ll check out the Chef Johns as well, and do a comparison. Thanks for the tip.
I tried your pizza dough recipe and omg so so so delicious! The texture of the dough remained soft and I loved that the leftovers in the freezer when reheated still kept the consistency! Thank you, thank you for sharing! We absolutely love this recipe! No more pizza take outs for now! Look forward to more of your tasty recipes! God bless!❤❤❤
This is by far the best dough I've made. I added some italian season and garlic powder to the dough and it was delicious! Thank you for sharing this receipe with us.
I love this dough recipe. I actually tried this recipe twice, the first one Im using stand mixer and the second one I used my hands and its amazing. Perfect! Thank you so much for sharing this with us
Did it turn out good with your hands?
@@user-fx5sb5et7o yes mam and i love the way how i made it😊so happy
What about the cup measurement? You used 250 ml cup? 😅
Which one was amazing: Stand mixer or your hands?
I tried this recipe and it works! This will be my go to pizza dough recipe.
This recipe is very good! Love how my dough came out! Thank you so much!!
This dough is wonderfully easy and exceptionally delish! Thank you for posting such a quality recipe!
I made this today, and to be honest, I was skeptical if the sticky dough is gonna be fine, cause I don't know this was the only recipe which said that. Seeing your blog I decided that this is the recipe I'm gonna use for my pizza. It came out absolutely amazingly. My oven went up to 250degree celcius. I used 6 cups of flour and got 4 good size pizzas cause I made thinner pizzas than what is in the video. Thank you so much, this is hands down the best recipe on the whole planet.
The beeeeestest pizza I’ve ever ever made...😍
Thanks a looot dear 😊
It was soo soo perfect dough...❤️
I reduced it to one 🍕 measurement.
Here it goes;
1 cup flour
1/2 tsp yeast
2 tsp sugar
1/4 tsp salt
2-3 tsp of olive oil
Less than 1/2 cup of warm water
*Diluted 2tsp of sugar and 1/4 tsp salt in less than 1/2 cup of warm water and then add 1tsp of yeast to it and mix well.
*Add 2-3 tsp of olive oil to it.
*Add this to 1cup of flour in a bowl and kneed it to a dough.
*Cover it with a wet cloth or plastic wrapper for few hours.
*Kneed it again before you make the 🍕
NB:I made the dough with hands... didn’t use pizza stone...too
Thankssss, was it one pizza or one slice?
Thank you so much for this wonderful recipe. This was my first attempt at making a dough and it was wonderful. The best pizza I ever tasted 😀
You gave excellent directions! Came out perfect! Thank you for sharing. ☺️
Just made this and all I can say is thank you.
Been wanting to upgrade my pepperoni bread dough. After trying a bunch of different recipes. Believe me, I must of went through 20# of flour. Trying all the different recipes. I have finally found the perfect dough! Thank you.
🦵🏼
I've had luck with red mill, wheat Montana Premuim all- purpose unbleached FLOUR and 365 organic flour from whole foods. My fav is Wheat Montana . My real star is double zero but her Wheat montana is inexpensive and works with all my baking needs.
I made a pizza today with your recipe, and after several attempts with other recipes, I have finally found one that works! My husband and I really enjoyed it. I halved the recipe and made one large pizza, wish now that I had made two!! Thanks.
I made this and oh my gosh it was by far the best absolute best pizza I've ever made!! Always doing this recipe over all the others.
Tried this pizza dough recipe and by far, it’s the best that i’ve tried! Thank you! ❤️😍
I just made my first pizza and it turned out to be better than the pizza I get at the shop here. Your dough making is quite simple to follow and comes near perfect. Wow! I can now make affordable pizzas at home. Thank you and God bless you!
Homemade always better bro teaching my kids these early to surprise there girls in the future
I make your pizza dough recipe today. WOW! It was great! Thank you and especially for all your tips and how to.
I always come back to this recipe. It is definitely the best crust by far
This is sooo delicious. I just made it, being quite sceptical (you know, it's not a traditional recipe, looks different from what italians teach us), but wanted to give it a try. This turned so great, this is going to be my family's favorite, too!!! Thank you for sharing your pizza "secrets"!
👏
If you want to take your dough to the next level, do a 24-hour cold fermentation. It brings out so much more flavor.
I was just going to ask if there is a cold ferment time frame. I was going to rest for 18-24 hours in the fridge. But would I separate into three balls before the ferment? An hours at room temp to rise. Separate fridge?
Thank you! That was perfectly to the point and awesome information. I'll try it.
Amazing recipe! My favorite thing about this recipe is that you don't have to wait 16-24 hours to use the dough. The outside is crispy, and the inside is fluffy with a lot of air pockets. I used avocado oil to substitute vegetable oil.
Warm water temp should be between 105-115 F° to ensure the yeast does its part. This crust is cheesy crust friendly if you so desire.
Yes I agree,I'm trying this today,will let everyone know how did.
Oh and thank you for the info on water temp
I TRIED UR DOUGH TODAY AND IT TURNED OUT PERFECT! THANK U FOR SHARING UR RECIPE!
All these years I had used store bought pizza base and yesterday I tried your recipe. Oh boy!! The pizza was perfect. Everyone loved it and I am never gonna ever go back to the store to buy a pizza base. Thanks for sharing the recipe.
Also the trick of using parchment paper made my life so easy. Thanks once again.
Thank you so much for sharing the recipe. This is a fabulous pizza dough recipe. I've tried others with mixed results. So easy, fast and delicious. While the secret was to make the dough sticky, but spreading it out with a bit flour was so easy. The dough spread like butter. And in the oven the dough cooked so well on the pizza stone. I made a great homemade pizza sauce with San Marzano tomatoes. The final product was amazing. This pizza dough recipe is a keeper! Thank you.
This is the 7th Friday night we've made pizza, using your pizza dough recipe. It is amazing. Friday night pizza nights have become everyones favorite. Thank you for sharing!
Friday nights are our pizza nights too.
The best dough recipe, my pizza cane out perfect. Thank u
Wow, best pizza recipe ever, so easy to make and delicious. Thanks a million!
I made this last night and it was absolutely delicious and the easiest recipe to follow. I made 7 balls at approximately 200grams per ball rolled out left to sit again for another hour (because the oven wasn't ready) and the balls had puffed up even more! These made 7 26cm pizzas
I will try this. I’ve been making my own pizza for years. I would use olive oil and also a pan will oil then put sauce on it and let it rise a bit to get a puffier crust. Then bake a bit without the cheese. Then after 5 minutes or so in the oven pull it out and put the cheese and any topping on then back in the oven till it looks done. I was disappointed you didn’t show of the inside of the cooked crust. The goal is light and airy and Crisp on the outside.
made this last month and went through all the doughballs! I'm gonna make some more this weekend! Thank you for the excellent recipe. THIS is the dough I've always wanted to make!
This is the best one I've tried so far! Did it by hand and it came out fine, just takes a little longer
I'm making this right now! I'm excited to see how it turns out! Thank you for sharing this recipe!
I made a pizza with this recipe and it was amazing, I think that you can divide the dough in 4-5 parts (I did 3) because my crust was a little too thick for my taste. Overall, it was a very tasty pizza!! I'll redo it 😍
I'm no expert, far from it but three (3) teaspoons of yeast to six (6) cups of flour? What is she making, beer? I thought I added a lot. Most recipes call for 1/2 teaspoon to four (4) cups of flour. Also why use vegetable oil with no flavor, use olive oil. also 1/4 cup sugar, 50 grams of sugar? This broads nuts.
IT WAS AMAZINGG! Tried for the first time and it tasted exactly like PH ❤
Definitely recommend anyone making pizza, it won't disappoint 😊
My entire family loved it!!
I made it yesterday. Awesomely easy too!
That was going to be my question/comment. There is no better dough than PH dough, so, if this comes out as fluffy, flaky, airy as PH, I'll try it because even PH seems to have changed their recipe and it's not as light and airy as it used to be.
@@froman1960 have you tried it? Was it as good as PH?
I've been making this recipe for 2 yrs now. The best ever! ♥
Made this today! Amazing recipe, thank you ❤️
Brilliant! I was always afraid to use my pizza peel fearing that I wouldn’t be able to transfer the pizza without a disaster! I used your method and voila!! Pizza transferred, no problem!! Thank you, thank you, thank you! This is my new go to pizza dough recipe. Yea!!!
Have no fear! Just sprinkle a mix of semolina and flour onto your peel, lay your stretched-out dough on it, add your ingredients as quick as you can. You can very easily test and give yourself confidence that the dough isn’t sticking, by giving the peel a little back-and-forth shake prior to launch. If by rare chance it still sticks (it never had for me), it’s because you missed a spot of coverage or you took too long to add your ingredients. In that case, just lift the part of the dough that stuck, and throw more flour underneath. That technique works even with this sticky dough recipe (I recently tried it).
I have been on a quest for the perfect pizza dough and have tried tons of them but I still didn’t get it till yours. Girl, this is absolutely amazing and the best. And so easy. I used bread flour and it turned out perfect. Thank you so much!
Absolutely right….👍
Since I tried for the first time, that's the recipe I use at home. It is really good and easy to make! Thanks for sharing!
Pro tip, get 2 pizza stones and put it on the next rack up. It basically makes a smaller oven and will help your pizza cook faster and more evenly.
I tried some recipes but this one is the best. So soft and very delicious! Aside from pizza, i also did some breadsticks and it is so good!
This is the best pizza dough recipe using reg flour!! Thankyou so much for sharing this awesome recipe with us!! It’s my new fav❤️
simple yet effective recipe . Made it twice already & turned out perfect both times . Thanks
I cannot thank you enough!! Tbh I was skeptical before trying this because my first 2 attempts using other UA-cam recipes were massive fails. But your recipe worked like a charm!!🥳
I divided all the ingredients by 6, as I wanted only 1 small sized pizza. No knead, no mess, hell yeah! Also, parchment paper was the key. Didn't have a pizza stone, but still it turned out absolutely perfect. Baked at 250°C (highest temp on my oven) for about 12 minutes. And the outcome was so damn delicious! Almost identical to a Domino's pizza!!
Thanks a lot🥺 Because of you, I found a perfect pizza recipe for lifetime!💜
I have for the first time read one making it & reporting back on its success. Thanks very much. Now I will try it for sure.
My friend sent me this recipe and I couldn’t wait to make this while in quarantine. This is the best recipe!! I’m a novice bread maker and the crust was perfect! Crispy on the outside but soft on the inside! Soooo good. Can’t wait to make this over and over for friends and family. Thank you!!
Thank you so much! Dough came out so good and taste just like bought from pizza place. My family love it so much. Merry Christmas and Happy New Year to All!
This is the best demonstration I have seen yet. I need a pizza stone. Your way just makes sense! Thanks for sharing & Im definitely going to try this because I have search high & low for a good recipe & I’m sure I found it.
Thanks for a brilliant recipe and video. Probably the best I have tried so far. Kudos.
🦶
Excellent recipe! I made two yesterday and saved one in the refrigerator for today and definitely gets more delicious if you leave it in the refrigerator and a lot easier to stretch. Yesterday I had to use a rolling pin and I couldn’t get it to be thin but the one I am making right now was super easy to stretch it with my hands!!! 👍🏼 give it a try 🙌🏼
I had the same problem with my first one last night. Was so sticky and super thick. Might have to give it another try someday ~
hi...which place in refrigerator...?freezer or chiller..?Thank you...
Mishelle Momo in the fridge and if you really want great flavor leave it overnight
@@poppingjaz thanks a lot...i'll try...
funkywaffle yes I left it overnight in the fridge.
First time trying this recipe. I read the comments and was so confident that this recipe will work. Made double the recipe. Oh yes! Its delicious n soft. Just perfect😋😋
I recommend this I made it for my family and they loved it!!
Thanks for your recipe. Tip - I leave my pizza stone in the oven when I turn on self-cleaning. It works to clean it like new and the stone has withstood it very well for several years.
I am in Australia and usually ferment my pizza dough for 24 - 36 hours but if I want to have pizza the same day, this is a really good dough recipe. It is not as open and airey as a longer fermented ðough but pretty good. It àlso keeps well in the fridge for 48 hours. I will always use this recipe if I want a pizza in a couple of hours.
Bad move
This pizza dough turned out so good!😭❤
Loved it. Thank youuu
Very nice. Short, sweet, and efficient. I have made pizza dough before 00 flour with hit and miss results. I will be trying this one tonight. TY!
I've tried 6 recipes for pizza dough and this by far the best.
I'm confused, where's the kneading?
Ya right
Ingredients
2.5 cups of warm water
1/4 cups of sugar
3 tsp yeast
1/4 cups of oil.
6 cups of flour
2 tsp salt
How much is 2.5 cups of water in ml?
@@malimrav8028 it should be between 500ml to 600ml. More or less
@@foodcam1121 Thank you so much!
@javeria Does instant yeast require proofing like the dry yeast ??? Pls help. Thanks
@@madhurikale3795 it's completely ok to proof instant yeast. Just stick to this recipe as she uses instant yeast and she proofs it till bubbles are seen. :)
Looking forward to trying this. Looks and sounds amazing. I have tried so many recipes and I’m never happy. I must be using too much flour and dumping it in too quickly. Thanks for the easy to follow instructions and video😁👍
Thank you for sharing this delicious pizza recipe. I made this dough yesterday for my pizza party and it my family and friends loved it. My niece told me it was best pizza in the world. I felt Soo happy to share delicious pizza with others. :) Thank you and much blessings and love to you.
Hi Im down in Australia and thanks to a UA-cam search found your recipe. I followed you recipe to a tee and it is the best pizza I have cooked in 30 years of bragging how good mine was. The tips you give from keeping the dough moist, the parchment paper (baking paper here in Australia), and using pizza stone all worked well. I know the analytics of youtube replies might put me down as just a thumbs up. But I am very grateful. Im subscribed and think your brilliant.
🦿
I really can’t describe how awesome this recipe is. I’ve been in the kitchen a lot during this Covid-19 pandemic, but I’ve never had a good Pizza dough recipe. Thank you!
Great, the plannedemic helped you learn how to make pizza.