Comments on: Thin Crust Pizza Dough

By: piggledy (Vicki Carroll)

piggledy (Vicki Carroll) — Tue, 28 Sep 2010 22:32:32 +0000

I just noticed, I didn’t come back to comment and follow up, but the pizza I made with this recipe was simply sublime, my husband still asks me to make it, and mentions it as the best I’ve made. So, thank you for a wonderful recipe!

By: Jack

Jack — Fri, 30 Jul 2010 15:18:47 +0000

Tried it again last night with much better results. Took your advice and divided the dough in two and it made two generously sized medium pizzas.

I preheated both pans (actually one was a stone) at 450 and let the pizzas cook for approximately 12 minutes each.

My wife and her friend both liked it.

By: Jack

Jack — Thu, 08 Jul 2010 15:15:12 +0000

Made this last night and it didn’t rise after resting for an hour. I think I may have killed the yeast with the salt, though. Saw a tip on the redstar website that suggested not letting salt come directly in contact with the yeast. They suggest mixing in half of the flour and then adding the salt.

With all of that said, however, I still made a couple of pizzas with it and, after consuming 75% of the first one, not bad dough.

I’ll try it again, Sarah. Thanks for sharing your recipe.

By: lillieknits

lillieknits — Sun, 06 Jun 2010 00:49:24 +0000

We had pizza made with this crust tonight, and it was a hit. I made one batch of my old recipe and one batch of this recipe, and we had a bit of an informal taste test. Your recipe won! I was a little nervous that I had the amount of yeast wrong since I keep bread machine yeast around instead of regular yeast, but it seemed to substitute out equally. I might actually let the bread machine do the work next time, not that it was hard by hand. I didn’t taste the vinegar, by the way. Maybe cuz I like lots of fresh garlic!

By: kitchenlovenest

kitchenlovenest — Tue, 01 Jun 2010 20:50:32 +0000

I’m on a journey to find the perfect pizza crust. This one was OK, but the amount of vinegar added a kind of weird flavor to the crust. It has potential though–maybe with a little less vinegar.

By: jewc

jewc — Wed, 19 May 2010 15:30:29 +0000

My new go-to pizza crust! Super easy and quick. I want to spread it thinner next time… but it was still great. THANKS!

By: piggledy (Vicki Carroll)

piggledy (Vicki Carroll) — Wed, 05 May 2010 18:56:04 +0000

Hi, Sarah – I’m in the midst of making this pizza dough – the vinegar intrigues me, can’t wait to see what it does! I am concerned – in your related blog post, the salt is 1.5 teaspoons, while here it is 1.5 tablespoons. This is a really large amount of salt for four cups of flour. Several years ago, I bought Van Over’s “The Best Bread Ever”, and decided to start with his Pullman Loaves. Against my better judgment, I used the tablespoon of salt called for in the recipe, and ruined my bread. I discovered the publisher had put errata for the book online, but too late! Oh, how I hate to waste perfectly good ingredients! (Because there are three teaspoons to a tablespoon, this would be triple the amount necessary!) I point this out, not to be critical, but to save someone else a batch of ruined pizza dough, so please forgive me. I’ll finish up, and come back to submit a review of the pizza dough, this evening.

By: dkmoss

dkmoss — Tue, 04 May 2010 19:56:46 +0000

Fantastic tip! I can use all the dough help I can get. Thanks.

By: Sarah

Sarah — Tue, 04 May 2010 01:58:29 +0000

Hey dkmoss,

Hey! The vinegar makes the pizza dough super pliable and stretchy without it tearing. It also makes it really easy to freeze and work with later. You can’t taste the vinegar though. I thought I would and it worried me a bit but nope, not me. Neither did my husband.

By: dkmoss

dkmoss — Sun, 02 May 2010 00:46:16 +0000

Curious: what does the vinegar do for it? Can you taste it? I’m on the hunt for a great pizza dough recipe…anxious to try this out. Thanks for sharing.