Homemade Pizza Dough

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Homemade Pizza Dough recipe
Cooking Light, July 2009

This was pretty easy to make. My dough was really stick and required more than the required amount of flour. Don’t know why. I think the dough was a little salt for my taste, but it baked up really well in the pepperoni pizza we made tonight for dinner. It was crispy on the outside and noce and chewy on the inside. It had nice crumb texture!!

Measuring cups and spoons
Stand mixer
Plastic zip top bags

I’m revisiting this post being as I put half of the dough in the freezer for the calzone recipe. I think the next time I decide to make pizza dough, I will put both of the doughs in the freezer. It had a better taste and was more like a pizza dough after sitting in the freezer for a week, then the frige for a couple of days and then on the counter for about 1 hour or so. I think the slow rising made for a better, more manageable dough that tasted better.

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