Comments on: Making Pizza Dough

By: Rhonda

Rhonda — Tue, 06 Oct 2009 16:50:29 +0000

Just made the sourdough pizza last night for dinner, so good! I don’t have a stone having had bad luck with them in the past including an incident with dozens of pieces of shrapnel in my oven and a wasted batch of pita bread dough. Instead I rolled it out very thin (half the recipe, about 15″ by 11″ I’d guess) and topped it lightly, a bit like the Crispani that Panera had on the menu a few years back. I topped it with sauce, a little mozzarella, mushrooms, and kalamata olives and baked for 10 minutes. It didn’t have the nice browning on the bottom but it was tender yet crispy and very tasty. One pizza was enough for 2.5 people (the 0.5 being my 4 year old) and the other crust is in the freezer.

By: Genny Morgan

Genny Morgan — Sun, 27 Sep 2009 14:05:01 +0000

My husband and I tried the new pizza recipe, it was very good. We cooked it on the outside Bar-B-Que, we do not have a pizza stone, but we used fire brick, which I use in my oven as well, it works very good, The crust was crusty, the topping and the crust were done at the same time. We enjoyed it very much. We used 6 fire bricks, just line them up and put your pizza on them and it’s just like using a pizza stone. Thanks so much for the good pizza recipe.
Have a great day
Genny

By: Brian

Brian — Mon, 31 Aug 2009 02:12:27 +0000

Hi Eric,

The pizza has turned out great! I was wondering if you could recommend a good pizza sauce recipe. I made Hawaiian, and Margarita pizza using this recipe, but it will be better with a good sauce. Any ideas for a recipe for bread sticks?Note I have used this recipe to make a desert pizza with apples, and cinnamon. You can even serve that with a side of homemade royal vanilla ice cream. Also cinnamon pizza with a glaze, all good. Plus that makes a great pastry to go with a nice cappuccino or latte.

Great recipe thanks again.

By: Breadtopia

Breadtopia — Fri, 28 Aug 2009 11:19:59 +0000

Hi Ginette,

I’m don’t have any brilliant ideas. If you know that you can tolerate spelt flour, then just substitute it for the white flour. You may want to adjust the amount of water as spelt flour will no doubt have a different moisture absorption property than regular flour. I can’t recall whether it’s higher or lower though. You may also want to increase the amount of yeast some. Maybe to 3/4 – 1 teaspoon to help compensate for the lower gluten of spelt. Fortunately, with pizza dough, even a denser dough can still be very good. I think it shouldn’t be too difficult to arrive at something you really like.

By: Shutterbug

Shutterbug — Thu, 27 Aug 2009 16:52:19 +0000

This was extremely easy to make and wonderful. I used a pizza stone, but needed to get a peel. The husband raved about it and that’s what counts!

By: Ginette Andress

Ginette Andress — Wed, 26 Aug 2009 01:05:07 +0000

I was wondering if you had a suggestion or recipe to make pizza dough with Spelt flour as I have a sensitivity to wheat?

Thanks!

By: Victoria

Victoria — Wed, 22 Jul 2009 17:07:29 +0000

I used your sourdough pizza crust recipe with King Arthur white whole wheat flour (and a heaping tablespoon of vital wheat gluten) to make one of the best pizzas I’ve ever tasted! I made up the dough and let it sit in the refrigerator for a day, then left it on the counter for an hour or so before shaping it and baking it at 450 F for 12 minutes. The dough didn’t have that nice stretch that white flour gives it, but it did well for a 100% whole wheat recipe. I wish it had been crunchier on the bottom, but that’s probably because I didn’t use a pizza stone. Next time I’ll find my stone and turn the heat up a bit more. Thank you for your great pages.

By: Breadtopia

Breadtopia — Thu, 02 Jul 2009 14:14:27 +0000

Hi Sergio,

The fabric is a cotton canvas material.

By: Sergio

Sergio — Thu, 02 Jul 2009 12:48:40 +0000

Hi Eric and all,

I fell in love with that peel, that seems store-bought, but since I’m a home-made guy, can you tell me if that cloth is fabric or vinyl please? Thanks.
Other than that, I’m gonna try your recipe as soon as my starter is ready, but I’ll make a yeast one, since I just realized the difference between that and sourdough, and before I couldn’t understand how my grandma would use a bit of dough of the day before to make bread and yet it wasn’t sour. I’m writing all this so it may come out in some internet search for anyone else who couldn’t care less for a sour taste in something hearty and sweet like bread, but would like to make bread the old way.

Sergio

By: Janknitz

Janknitz — Wed, 22 Apr 2009 00:49:41 +0000

Thanks!

I really liked this recipe. I tried other recipes for softer doughs that were just too hard to shape. I feel like I am constantly fighting the dough for dominance, and the dough always wins.

However, this dough was very easy to shape and get a thin crust and it was delicious, too. A nice, polite dough! ;o)

My family complained that it was a little too “crispy” for their tastes, so I might turn the oven down a bit next time. But I enjoyed pizza making for the first time.