Kelly1730 Posted June 8, 2012 Share Posted June 8, 2012 Over the years I've tried time and again to make homemade pizza. I've not had much success:( I'd love to have a go-to recipe for our Friday night pizza. I prefer making the dough in the bread machine but it's not necessary. TIA. Quote Link to comment Share on other sites More sharing options...
MissKNG Posted June 8, 2012 Share Posted June 8, 2012 I use the recipe from the Betty Crocker cookbook! Yummy!! It's very easy and you don't need the bread machine. Quote Link to comment Share on other sites More sharing options...
skeeterbug Posted June 8, 2012 Share Posted June 8, 2012 (edited) This is the recipe we've been using for more than a year now (once a week for movie night). It says focaccia bread but we use it for our pizzas. http://allrecipes.com/recipe/focaccia-bread/detail.aspx?event8=1&prop24=SR_Title&e11=focaccia&e8=Quick%20Search&event10=1&e7=Home%20Page The recipe as is will make two thin-crust pizzas, we often double the recipe and make three for a bit thicker crust. I generally let it rise for 30 minutes in the bread machine after it is done mixing/kneading. I do take it out and douse it lightly in oil first. I've also used this recipe for breadsticks for lunch, very easy and good to dip in spaghetti sauce. ETA: The recipe calls for all-purpose flour but we use all whole wheat and it still turns out well. Edited June 8, 2012 by skeeterbug Quote Link to comment Share on other sites More sharing options...
DawnM Posted June 8, 2012 Share Posted June 8, 2012 Subbing. My friends make the dough from King Arthur but I haven't tried it. Quote Link to comment Share on other sites More sharing options...
Bambam Posted June 8, 2012 Share Posted June 8, 2012 I use this one http://allrecipes.com/recipe/quick-and-easy-pizza-crust/ but I modify it slightly. I use garlic salt vs. regular salt. I also add 1-2 tablespoons of Italian seasoning to flavor the crust. I've also added some garlic powder to increase the flavor of the crust. We use this for pizza crusts and for breadsticks. Quote Link to comment Share on other sites More sharing options...
Mabeline Posted June 8, 2012 Share Posted June 8, 2012 I love Pioneer Woman's pizza crust recipe. It is easy to mixup and tastes great. Quote Link to comment Share on other sites More sharing options...
oasis Posted June 8, 2012 Share Posted June 8, 2012 (edited) We use Martha White pizza crust mix; you just add water, and it's very yummy! (We normally use two packages, for a thicker crust.) Edited June 8, 2012 by oasis Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted June 8, 2012 Share Posted June 8, 2012 I'm a fan of Peter Reinhardt's Neapolitan pizza dough. I don't do a cold rise overnight though (although that is good). I just let it rest 20 minutes while the oven is heating and I'm getting the other ingredients out. Quote Link to comment Share on other sites More sharing options...
k2bdeutmeyer Posted June 8, 2012 Share Posted June 8, 2012 I use this onehttp://allrecipes.com/recipe/quick-and-easy-pizza-crust/ but I modify it slightly. I use garlic salt vs. regular salt. I also add 1-2 tablespoons of Italian seasoning to flavor the crust. I've also added some garlic powder to increase the flavor of the crust. We use this for pizza crusts and for breadsticks. :iagree: We do too :) Quote Link to comment Share on other sites More sharing options...
brett_ashley Posted June 8, 2012 Share Posted June 8, 2012 I've tried them all and like this the best. http://www.finecooking.com/recipes/easy_pizza_dough.aspx I use my kitchenaid instead of a food processor. Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted June 8, 2012 Share Posted June 8, 2012 I have used one from King Arthur. Mostly I make whole wheat crust. If you want a recipe for that, let me know. I know not everyone likes whole wheat crust for their pizza. Quote Link to comment Share on other sites More sharing options...
Kelly1730 Posted June 8, 2012 Author Share Posted June 8, 2012 Whole wheat is fine; I've done it both ways. Thanks for all the suggestions, can't wait to try one out tonight:) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.