Comments on: The Best Pizza Dough Recipe

By: Sam Merritt

Sam Merritt — Sat, 01 Aug 2026 12:33:38 +0000

In reply to Betty May. Hi Betty! Others have done so with success. You may need a slightly different amount, but I just can't say for sure. Enjoy! :)

By: Sam Merritt

Sam Merritt — Sat, 01 Aug 2026 12:25:55 +0000

In reply to Melinda. Hi Melinda! That should work just fine. :)

By: vicki walling

vicki walling — Sat, 01 Aug 2026 01:30:54 +0000

excellent crust! cooked it a bit longer!

By: Melinda

Melinda — Fri, 31 Jul 2026 19:34:52 +0000

Could you reduce the salt in the pizza dough recipe if you’re on a low sodium diet?

Thank you!

By: Betty May

Betty May — Fri, 31 Jul 2026 17:36:02 +0000

Hi Sam
Can I also substitute the ‘OO’ Pizza flour? I have some on hand.
Thanks

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 17:12:06 +0000

In reply to Ilena Gilbert-Mays. We're so happy our recipe was a winner for you, Ilena!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 16:21:58 +0000

In reply to Rebecca. Yay! So glad it was a hit for your family, Rebecca

By: Ilena Gilbert-Mays

Ilena Gilbert-Mays — Sat, 25 Jul 2026 19:25:59 +0000

My pizza dough was super sticky, so I switched to this recipe, and my dough comes out smooth and very professional looking, makes a perfect crust every time.

By: Rebecca

Rebecca — Sat, 25 Jul 2026 01:32:24 +0000

Loved it! Thank you! My family all enjoyed it and it was a win for dinner, awesome recipe❤️

By: Marci

Marci — Thu, 23 Jul 2026 20:32:57 +0000

Hi! I absolutely love this recipe and have used it MANY times. Today, I made a batch and a half so we could make 2 smaller pizzas in a few days. This is my first time making it ahead and wrapping it. Apparently I did something wrong... I separated it into 2 balls, wrapped them, stuck them in the fridge and ran to do grocery pick up. When I got home they had both blown through the plastic wrap. I'm punched them back down and wrapped them again. Now I'm waiting...

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 02:32:27 +0000

In reply to Alexa. I'm so glad you ultimately enjoyed it, Alexa! You can definitely omit some flour if your dough has come together before you get all of the flour mixed in.

By: Ranjanie Watson

Ranjanie Watson — Tue, 21 Jul 2026 00:50:15 +0000

Easy to make and the family absolutely loved it. Better than carry out.

By: Jon Rogers

Jon Rogers — Sun, 19 Jul 2026 03:47:18 +0000

If youre expecting a dough you can strech like a normal pizza dough this isnt the one for you. if you want to roll a pizza without a crust its really flavorful and perfect.

By: Alexa

Alexa — Sat, 18 Jul 2026 03:16:42 +0000

This came out delicious! Only thing is my dough was a little dry, so that i couldn’t really pinch the crunch and it kind of popped up in my pizza oven. I only did 2 cups of flour total. would it be a problem to leave out a little flour, or should I add more water? ALSO if I wanted 2 pizza crusts could I double this recipe and split the dough in half after rising, or would that not work? Thanks for the yummy recipe! The garlic/basil in the dough was an awesome touch

By: Sam Merritt

Sam Merritt — Sat, 18 Jul 2026 02:17:26 +0000

In reply to SK. I don't actually have any experience with using one of these so I can't say for sure how it would turn out. It looks like you can bake pizzas in them so I would think it could work.

By: SK

SK — Fri, 17 Jul 2026 15:25:44 +0000

Hi! Would this recipe work if I separate the dough in 2 and make each one in a Betty Crocker?

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 02:06:27 +0000

In reply to Nicolette Knowles. Hi Nicolette! If the dough is too hard to work with right out of the refrigerator give it 10-15 minutes to warm up just a little bit. You won't need hours. :)

By: Nicolette Knowles

Nicolette Knowles — Wed, 15 Jul 2026 03:51:45 +0000

I am definitely going to use this to bake pizza for my daughter’s 2nd birthday party. I see you replied to say you can take it out the fridge, deflate it carefully and carry on. But can this be done immediately once it comes out of the fridge or does it need a few hours to get to room temperature or rise again or anything. If I do need to wait, about how many hours?Thanks so much in advance for your response.

By: Falon

Falon — Sun, 12 Jul 2026 11:13:02 +0000

I’ve used this recipe so many times and it’s always such a hit, my favourite recipe by far. I was wondering if I would do a par bake if I could use this for premade freezer pizzas.

By: Courtney

Courtney — Sat, 11 Jul 2026 16:41:15 +0000

In reply to Jasmine.

I’ve recently started making more foods from scratch, and I made this recipe one time and my whole family absolutely LOVES it!
I love how easy the dough comes together, and the taste is the best part!
My 10yo just asked for pizza for lunch, and I literally just finished making this dough.

Thank you!
With love from Idaho ❤️

By: Julie

Julie — Sat, 11 Jul 2026 13:16:06 +0000

In reply to Jay. Im also in the Midwest. Once you added more water, did the dough come out more chewy and elastic, like Italian pizza? I made it as written and it was more like bread, very tender and dry. I might try what you did next time.

By: Julie

Julie — Sat, 11 Jul 2026 13:13:21 +0000

In reply to SleepyCatzzz. Mine came out the same, more like bread. I was hoping for that chewy pizza dough you have to tear when you bite into.

By: Julie

Julie — Sat, 11 Jul 2026 13:09:16 +0000

I made this dough for pizza night opting for bread flour since we like crispy crust. I split the dough in half after rising so me & my husband could each make a pizza. I think I used too much flour on the counter to stretch it, as it was hard to stretch and just kept shrinking back smaller. I made my pizza much thinner than my husband, stuffinh my crust with mozzarella cheese sticks, and thought mine came out better. Mine was so thin I thought it wouldn’t hold up and tear when eating, but it came out perfect and held up great. His was pretty thick, especially at the crust, and wasn’t the texture of a normal pizza crust, it was more like bread with a crispy outer layer, not chewy like I expected (usually you bite into pizza crust and have to tear it, this bit clean through easily) . Next time I’ll try AP flour, use both garlic powder & herbs, and use less flour when stretching

By: Laura

Laura — Sat, 11 Jul 2026 04:34:28 +0000

This is such a good pizza crust! I do add quite a lot of garlic and basil though.

By: CJ

CJ — Sat, 11 Jul 2026 02:05:13 +0000

I made this tonight just as the recipe and instructions specified and it was fantastic although I did proof my yeast. I highly recommend this recipe! This was my first attempt at homemade pizza dough and it came out perfectly!