Comments on: Thin Crust Pizza Dough

By: hollisbella

hollisbella — Mon, 09 May 2016 16:23:52 +0000

Wonderful pizza dough, I once read that you should leave the dough in the refrigerator for a day or two for a chewier crust, and we left it in the fridge for a day and it was soooo good that way, next time I may leave it in for two days. Great recipe, very easy to work with.

By: thebakingbadger

thebakingbadger — Sat, 26 Mar 2011 15:45:55 +0000

This recipe is great! It’s so simple and delicious. And, it’s easy to reduce when you only want to make one or two pizzas.

One thing to note: I don’t bake this as instructed. Instead, I turn my oven on as hot as it will go and bake the pizza until it starts to brown a little bit (about 7 minutes).

By: jimmye

jimmye — Wed, 14 Jul 2010 20:31:01 +0000

Hmmm….I think I’ll try this one out next time I make pizza. Been looking for a good thin crust recipe and I think this will be just the thing. Have you tried freezing the extra 3 balls of dough for later? I think it would work alright…I will probably try it even if you haven’t yet. Thanks for sharing!!