Reviewed: Apr. 15, 2012

Really good pizza dough! A little weird the first time I mad it though, I think I didn't add enough flour.

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5 users found this review helpful

Reviewer:

Cooking Level: Beginning

Reviewed: Apr. 14, 2012

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.

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6 users found this review helpful

Reviewer:

susan

Reviewed: Apr. 12, 2012

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.

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35 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Mar. 16, 2012

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!

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28 users found this review helpful

Reviewer:

wayschool

Cooking Level: Intermediate

Home Town: Dorchester, Iowa, USA

Living In: Garner, Iowa, USA

Reviewed: Mar. 9, 2012

Wow, this is very easy pizza dough, Ill definitely try this..thanks chef John

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4 users found this review helpful

Reviewer:

John

Cooking Level: Beginning

Reviewed: Mar. 9, 2012

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.

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42 users found this review helpful