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Leave a Comment
Pizza Dough
Easiness: Intermediate
Prep By: Navid
Prep Time: 20 min, Cook Time: 20 min
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Current comments
| Great recipe! Great size for a family, and easy for anyone to make.=) |
| Cheryl, Guest from: Dixonville Alberta | 2009 Mar 11 |
I love this recipe it is sooooo easy and absolutly fantastic. I did find a good trick with working with the dough. Make the dough the night before and place it covered in the fridge over night and makes the dough so much easier to work with. |
Easy and Accurate recipe. dastet tala! |
I love this ! it's great do you have other recipes?:) |
good work. but i hv a confusion with temperature, is it F or degrees???????? |
| Navid, Rank: Top Chef | 2009 Jun 15 |
 As you can see in the last step it says 400 F which means Fahrenheit. This is about 200 C. |
This recipe is the best that I have ever used including ones from pizza cookbooks and cooking tv websites. I was able to spread the dough out very thinly onto 2 rectangular baking sheets and it cooked in about 15 min.I topped the dough with basil pesto, marinated artichokes, slivers of sundried tomatoes, sliced mushrooms and provolone cheese slices. Delicious! Thanks so much for sharing. |
| Simon, Guest from: Montreal | 2009 Jul 28 |
I used this recipe to make pizza on the BBQ and it worked great. I chilled the dough before rolling it out and putting directly on the grill with a bit of oil. It was fantastic. |
| EvaLuna, Guest | 2009 Aug 11 |
| This works great! So easy |
| Margaret, Guest from: Canada | 2009 Aug 15 |
Some commentators suggested chilling the dough before rolling it out. Do you chill it after it has risen? Do you have further comments about doing this? |
| Hi Navid, I have a quick question.Does the honey make it sweet?I'm afraid that the honey wouldtake over the pizza scent.Thanks! |
| Navid, Rank: Top Chef | 2009 Aug 28 |
| Not at all. It just make it crispier. |
| Ok, thanks! I'm going to make it today. |
| Becky Pruden, Guest from: Bc, Canada | 2009 Sep 14 |
| does this recipe freeze well??? cheers! |
| Navid, Rank: Top Chef | 2009 Sep 15 |
| I have not tried to freeze it but usually yeast doughs respond well to being frozen. |
I've double checked that I used the correct measurements for all the ingredients and I did but it still came out extremely salty! Is that usual? |
oh my gosh i think this is the easyest recipe i have tried 5to6 recipe has worked out soooogood and taste better than ever and naviddo you ever eat this at home |
| That's some fiiiiiiine cookin' you got there. |
| Lily, Guest from: Denver | 2009 Nov 17 |
| This sounds delicious, I'm excited to try it! Should any of the ingredients/temperatures be modified considering I am at a higher elevation? |
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