Pizza Dough

I have been struggling to make great pizzas. My pizza dough is still not stellar. But, I am perfecting the toppings.

I don't have a great recipie yet, just some notes. I am trying to achieve a thin crisy pizza, not deep dish.

A cheap pizza stone is much better than a pan.

Watch for water. It will cook out while you are baking the pizza leaving you with a soggy mess. Use sauces sparingly and perfer thick sauces. Don't put whole slices of tomato on the pizza. Tomato should be cored and seeded.


These were the ingrediants for my last pizza...
2 tablespoons sugar. 1 tablespoon salt. 1 tablespoon pure olive oil. 3/4 cup warm water. 2 cups bread flour (for bread machines) 1 teaspoon instant yeast

Kneed pizza doughs longer-- this develops the gluten which allows you to stretch the dough thin. 15 minutes worked well.

My dough still came out too tough and not crisy enough. In the future, I'm going to make the following changes....

1. cut back on the salt by one teaspon.
2. Swap in a quarter cup of whole wheat for for a quarter cup of bread flour.
3. Bake at 550F instead of 500F
4. Stretch the dough even thinner.