Community Pick
Jenny Gentile's Pizza Dough
"This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on."
photo by lilsweetie
- Ready In:
- 2hrs 30mins
- Ingredients:
- 7
- Yields:
-
1 crust (12 inch thick or 14 inch thin)
- Serves:
- 6-10
ingredients
directions
- In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
- Allow to proof (sit) for 10 minutes.
- In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
- Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.
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Reviews
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A wonderful Pizza dough, though I've never seen anyone who used honey in thiers but this came out very well. To spread it, I laid it out on some flour and used my hands to work it. I've also worked in a pizza place so knew how to throw it. DO not try this if you've never done it- its very messy. To get the pizza to round out try pushing it flat and then tossing it from hand to hand while spinning it slightly. We used ours to make a BBQ chicken pizza and loved it. Thanks so much -
This was the best pizza I have ever made!!! NO JOKE!! I tried refigerating it overnight and then letting it rise the next day. I put it outside to rise, thinking that it would rise nicely in the Arizona heat. Wrong idea. I failed to realize that something sitting in the hot Phoenix sun can get over 200 degrees. My dough ended up getting cooked instead of rising. Lesson be learned, do not let your dough rise outside in the Phoenix sun. However, I realized it was cooking with enough time to do another batch and let it rise for two hours, and trust me, the trouble was worth it. It was great, I will definitely use this recipe again and again. No more take out for me! Thanx for a great recipe!!! -
This was a great recipe. The crust taste good all by itself or with a good tomato basil sauce. the only thing i changed was i added about a tablespoon of sugar in with the yeast and water. That helped it proof better. I also needed to add a slpash more water to the dough to help it come together. It baked fantastically! -
I've used this recipe about 5 times now for Stromboli and it is amazingly delicious easy to make! -
Perfect and easy thin crust pizza dough. I used 7 oz. of cold water in place of the 12 TBS. (it required more moisture) and increased the salt to 2 tsp. instead of 1. It rose beautifully in 1 hour and I cut the dough in 1/2 to use for 2 crusts. Loaded it with mozzarella cheese, romano cheese, pesto sauce, anchovies, olives, fresh tomatoes, and a bit of olive oil. Baked at 500 degrees on a preheated pizza stone for only 11 minutes. This was thin, crusty, and delicious. Less than 1 1/2 hours from start to finish. Thanks so much.
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Tweaks
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Great pizza dough, but I think next time I'll roll it a bit thinner and split it in 1/2. It was a little thick for my tastes, but I have to admit I'm a novice in making pizza dough. Loved the honey in it - it added that special something. I substituted ground garlic salt for the salt and that perked up the flavor.
