"This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months." — KRAFT Shredded Cheese
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KRAFT 100% Parmesan Grated Cheese
quick-rise instant yeast
Thanks for sharing the recipe. My pizza dough never turns out. I followed this recipe without making any changes and it was perfect. My family loved it
I reduced the recipe to 6 servings and made one pizza, following the instructions exactly. I baked it for 20 minutes at 400F. The dough came together and rolled nicely. However, it did not rise. When I left it to rest 15 minutes, it stayed inert. When I cooked it, the bottom crisped up, but the rest stayed thin and doughy. I'm not sure if it was the requirement of cold water that did it... doesn't yeast (even instant yeast) usually need warm water to grow? Maybe I'll try this again with warm water.
This is such an unbelievable, probably best tasting pizza dough I have yet made. With some minor modifications this can be one of your favorite pizza dough recipes as well. I didn't have instant rise yeast so I used a package of rapid rise yeast instead, since I did this alternation I used warm water instead of the cold. I added a teaspoon of garlic powder to the dry ingredients and after kneading the dough I covered and let rise for about 2-3 hours until the dough doubled. I then divided into 4 balls and refrigerated remaining dough I wasn't going to use. When I have baked this at a 525 degree oven for 10 min my white pizza came out better than an authentic brick oven pizzeria (thats what my husband said). Overall just amazing! I never tried parmesan pizza dough before and now it will probably be my all time fav!! A must for a white pizza recipe!!! Try!!
This recipe IS a "keeper" I too DID NOT have INSTANT YEAST...Iused RED STAR RAPID RISE YEAST and used WARM WATER mixed all ingredients in my food processor ..allowed dough to REST for 10 min. (This way the crust stayed THIN which We prefer)It rolled out perfectly Baking it on on a preheated pizza baking stone at oven temp. 450! LOVE the added parmesan taste in the crust!!!!!!
I cut this recipe in half and used warm water instead of cold. Then I let the dough rise for about an hour before I rolled it out. It was good. The Parmesan adds nice flavor.
It is a great recipe but I altered it slightly to suit my needs. I have made this recipe three times already and I used normal yeast (no such thing as instant or rapid in my local shop) and so I used warm water and let it rise for a couple of hours. I also came to the conclusion that other types of cheese (emental, cheddar etc.) are equally good. I found this out when I ran out of parmesan and I was too lazy to go buy just the parmesan when I had other great cheeses at home.
I loved this recipe. Probably the best pizza dough recipe I have found. My family loves it!
really good, really easy - thanks for a great recipe!
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