Recipe by Chef John
"This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
18 hours is over the limit for fermentation. I followed the directions to a T, including the unheard of 18 hour rising time and wound up with a foul smelling, gooey mess the consistency of gum stuck to the bottom of your shoe on a 95 degree day. It couldn't rise up any higher and turned out like a raw foccacia.
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 use all the same ingredients, but I make it much less complicated.I just mix the wet and dry ingredients separately, then mix.I roll it out and add a little flour as needed to roll it then bake at 400 for 20 mins.Simple!
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 is a 6 star
* 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
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John make super-easy no-knead pizza dough.
See how to make amazing pizza dough from scratch.
See how to make a gluten-free pizza crust!