Recipe by Chef John
"This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness."
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whole wheat flour
active dry yeast
1 1/4 teaspoons
1 1/2 cups
warm water (100 degrees F or 38 degrees C)
all-purpose flour, for dusting
okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confused. I will make it tomorrow then come back and update my review after I figure out what the hey is going on.
Didn't work out very well for me but it was my first time making pizza dough
This dough is pretty good but it really needs more like 3 1/2 cups flour. If you watch the video Chef John weighs the flour - 16 oz - which equates to closer to 3 1/2 cups rather than 3 cups. I made the dough the night before - let it sit until the next afternoon - I made pizza for the kids when they came home from school. They love pizza and this was no exception.
This recipe reminds me of the artisan bread in five minutes a day recipe I found on the NY Times website. The bread recipe is made in an ice cream bucket and does not have olive oil, otherwise it is a similar recipe and my favorite bread EVER!
I think you pretty much "nailed-it " on this thin crust pizza recipe.I've subsequently tried six other thin crust recipes from this website,and this beats them all. I have two suggestions though.One is that I think the yield should be 3 pizzas,with a little left over.You have to stretch the dough so far in a 9" pan that there is only a 1/2 crust.Secondly I found by increasing the cooking time on the bottom shelf to 6 or 7 minutes really crisps the bottom up.(Without a pizza stone my oven doesnt get hot enough).Otherwise this crust is perfect. Now if I could only find a thick crust pizza recipe that was this good,but that is a whole different animal.
I was a little leery about leaving this out all nite. Whipped up a batch of this dough last nite & made a pizza this morning. Turned out Jawsome.
the only thing I did differently was to poke holes in the dough up to an inch around the edge. Keeps the center from rising
This recipe was excellent! When baking it's important to weigh the flour. If you don't have a food scale, the texture of the dough will tell you if you've added too much flour.
Really good pizza dough! A little weird the first time I mad it though, I think I didn't add enough flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Homemade Pizza Dough
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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