Comments on: pizza, updated

By: deb

deb — Sat, 31 Mar 2012 13:46:46 +0000

Hi Dominique — To deflate the dough, you turn it out onto a floured counter and gently depress the dough with the palms of your hands. It’s like a sponge, filled with air, and will flatten after that. I find it helps to sprinkle a good coating of cornmeal, but my pans are old and very prone to sticking. If you’re using a more finished surface it may not be a problem. Adding meat/veggies doesn’t usually increase cooking time, if you only use a scant amount (I often just use 1/4 to 1/3 cup chopped vegetables, often pre-sauteed, on a 12-inch pizza). If you add a lot, it can. However, you really don’t want to follow baking times alone for something like pizza. Oven temperatures can vary, ovens heat differently and the thickness of your pizza may be different from another persons, leading to needing more cooking time anyhow. You’ll want to eyeball it, looking for a blistered top and toasted crust.

By: Dominique

Dominique — Fri, 30 Mar 2012 17:32:38 +0000

Hi, I’ve never made any pizza from scratch, but everyone makes it sound easy enough.
I just had some questions before diving in.
What does it mean to deflate the dough?
How much cornmeal should I sprinkle on my pan to make sure my pizza doesnt stick?
And does adding meat or veggies alter the cooking time?

By: Irene

Irene — Thu, 22 Mar 2012 23:40:15 +0000

I just made this dough, and it’s fantastic. So easy to make and delicious. I used 100% whole wheat flour, and the only change I made was adding about two more tablespoons of water when the dough didn’t form initially. 7 minutes was perfect. Thanks! I love your blog.

By: deb

deb — Mon, 19 Mar 2012 17:48:35 +0000

Hi Kelly -- There are two other pizza dough recipes on the site without wine, a very basic one and an overnight version.

By: Kelly

Kelly — Mon, 19 Mar 2012 15:17:13 +0000

Deb, can you make this without wine? Thanks!

By: deb

deb — Thu, 23 Feb 2012 03:15:23 +0000

I don’t think that is true. Yeast is not deactivated by cold, just slowed down and there’s not enough wine here to significantly alter the speed of the dough’s progress.

By: Alice

Alice — Thu, 23 Feb 2012 00:59:22 +0000

Make sure to bring the white wine to room temperature otherwise Yeast will deactivate! otherwise, amazing

By: eliina

eliina — Sat, 11 Feb 2012 20:33:28 +0000

We quadrupled this recipe for a party the other week. We only ended up making three pizzas, and I froze a single batch of prepared dough (formed into a ball and wrapped in plastic wrap.) I defrosted it and used it last night, and while it was a little less stretchy, it was still excellent.

By: wendy

wendy — Thu, 19 Jan 2012 02:51:34 +0000

i just made this for the first time tonight…and i am hooked. it was so good, and so easy! thank you so much for the wonderfully written recipe. earlier this week i tried to make homemade pizza for the first time with a different recipe and was so disappointed. crust turned out way too dense, heavy and soggy – blagh. i was determined to figure out this pizza crust thing and so spent much of last night online, researching and stumbled across this recipe. so thankful i did! was nervous trying it out today, thought i might ruin it, but it was so beautifully easy and tasted just perfect. crispy/chewy texture, wonderful complex taste. it’s definitely a keeper. will use this again and again! doubled it, and husband and i topped ours with homemade sauce, mozzarella and pepperoni for him, and half mozzarella/basil/tomato and half kalamata/carmelized onion/feta for me. smitten!

By: Jasmin

Jasmin — Mon, 21 Nov 2011 15:26:49 +0000

Hi Deb
This Pizza is so good, that I have to bake it once a week! Wish I could spinn the dough around like a proper Pizzaiolo. Thank you very much for this recipe!