Comments on: pizza, updated

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!

By: deb

deb — Sat, 30 Jul 2011 18:39:31 +0000

Amy — The risk in leaving it out too long is that the dough will overly expand and the yeast will, well, die. You might try dialing the yeast back a bit so that it needs longer to rise instead.

By: Amy

Amy — Sat, 30 Jul 2011 06:59:41 +0000

hey guys, what do you think would happen if i left the dough out for the first rise for about 4 hrs instead or 2?

wanted to make this for dinner tomorrow night (friends coming over), but we were planning to go out for a few hours just before.

i live in amsterdam, where’s it cold and rainy (vs. a hot nyc kitchen)–thinking since the temp is lower here, we’ll be ok…anyone have experience w. this?

By: deb

deb — Sat, 16 Jul 2011 16:48:46 +0000

Leora -- I have a recipe without white wine. Or you can replace the wine with water.

By: Leora

Leora — Thu, 14 Jul 2011 01:23:32 +0000

can i make the dough without the white wine?

By: J

Sun, 03 Jul 2011 14:06:25 +0000

Thanks for the great recipe! I let it rise in the fridge for 3 hours then out at room temperature for 2 hours. The flavor was great. Used your tomato sauce with onion and butter recipe for the sauce (+ 2 basil leaves and 2 garlic cloves). It really complimented the sweetness in the crust.

By: sherri

sherri — Thu, 16 Jun 2011 14:25:47 +0000

I need lots of do ahead recipes for visiting grand kids any thoughts?????

By: Hamannde

Hamannde — Thu, 16 Jun 2011 12:29:04 +0000

I’ve been making this every week for about a year. I started with half whole wheat, and worked up to 100% whole wheat. You don’t need to make any special changes (more water or something). I’ve started making it with 100% whole spelt and like that even more! You might have to add a tiny bit of flour until it’s not sticky. It’s the best pizza ever. And this is coming from someone who doesn’t even like whole grain things. Definitely put it on a stone! It makes a HUGE difference. And don’t put it on the stone, create your pizza, and then put it in the oven like I used to. Do it properly and you’ll have the best pizza ever. I also sometimes use only water and no wine and sometimes no honey. It’s all good! And I add some Italian seasoning to the liquid mixture before adding the flour. We look forward to this pizza every week and haven’t gotten tired of it yet!