This is my go to pizza crust whenever I'm in a hurry to make a homemade pizza. I'd like to share some tips: I would add in an extra pinch of salt and 1 tsp of garlic powder to the mix, pre bake the crust with the pizza sauce for 5 mins (highest setting / fan assisted oven) then I will add the cheese and the rest of the topping and finish baking it in the oven. This will prevent the crust from being soggy and underbaked.
Hello, I wish I would have read your tips before I baked the pizza. The crust turned out to breadlike almost cakelike. Maybe I will try again and bake the crust alone first. Thanks
oh man! i just had pizza last night and bought the pre-made crust from the supermarket. i felt intimidated when i made my own pizza crust years ago and never made it again. but with nicole's recipe, i feel encouraged to make my own again! thank you nicole!
The quickest pizza dough has to be Greek yogurt + self rising flour! Super quick and easy to throw together (no mixer needed at all) - makes a crust with a great tender chew!
Thanks for sharing this recipe with us. We just made this , chicken barbecue pizza. My son loves it. He said that this is the best homemade pizza. Will make this again. On the video it says 2 1/4 cups of bread flour but on the written recipe it says 2 1/2 cups of flour. I followed yours which is 21/4 cups of bread flour. Used 1 1/2 teaspoons of active dry yeast from the jar equivalent to .25 oz of 1 package ADY. Added some garlic powder on the flour and additional pinch of salt . It turned out really good. Thanks again 😊.
I never usually come on RU-vid videos, I tried this today. And OMG. This is the THE BEST and easiest receipe everrr !!! Thank you so so much for sharing such an amazing recipe. My pizza came out delicious ❤️
Terrific Nicole!! I used to get excited about making pizza until you get to the part in the recipe, “put in the fridge for 24 hours”. 😩. I am ready to give this a try and see how it works! Everybody remember, parchment paper is your friend!! Made pizza at a beach house once with no sheet pan, formed the pizza on the parchment and put it in the oven directly on the rack (very carefully). Came out great!! Thanks so much Nicole and I hope you and your family have a wonderful holiday weekend! 😘
Oh my gosh. I cannot express to you how great this presentation was! Full of information without being long and/or confusing. I will be making this tonight! Looks delicious. Thanks!
Thanks, Nicole!! Can't wait to try it. I've checked out a lot of pizza crust videos on RU-vid. This was the best by far and the easiest to follow. Always enjoy watching you, Nicole. You're not only a talented chef but entertaining to listen to. Cheers!
I have been making my family's pizza recipe for as long as I can remember. It is quick too, but it is more like a thick bread instead of the thin stretchy dough like this one. I will say, this recipe is a keeper! I made 2 12"x14" square pizzas. I was able to stretch the dough super thin. (something my family's recipe can't do) The texture, taste and ease to make was all on point! Thank you for this recipe! It is going to be my new go to for a great fast meal! If y'all have looked at several recipes and said to yourself, " I don't want to wait 24-48 hours for my dough to sit in the frig like all these other recipes" well then you have to try this one. I seriously can't tell you how great this pizza turned out. I give this recipe the highest recommendation I can give.
@amyrayford3640 - Thank you for sharing your tips! I am in agreement with you on the waiting timeframe 24-48 hours for dough...so this recipe should be a great alternative to the doughs that require a longer proofing time. Thanks again!
This is the best pizza dough I have ever made. I don’t understand it. I’ve made pizza dough many times and every time, the dough is funky…this time it was absolutely perfect!
I have been using this pizza recipe for years and it is great. We use homemade Alfredo sauce instead of the red sauce. Everyone likes the pizza better with the Alfredo sauce.. love watching your videos and the out takes at the end of them..
Made this for the first time tonight! Wow! So good and so easy! Best homemade pizza I have made thus far! Thank you for sharing this and I love your videos!
A great, simple recipe for pizza dough. This would probably work well for a pizza made in a well-greased, 12-inch cast iron skillet. That's easier than freestyling it on a baking stone. 😃
I love lots of mushrooms, red peppers, etc but especially loaded with mushrooms and we all know how much water is in mushrooms, so before loading my pizza I spread out all my mushrooms on a paper towel and other vegies the same way & my kids love bacon & pepperoni so I put all the meat on paper towel and I microwave all the water off the vegies and grease from the meats I'll use and then I'll load my pizza. Turns out so good without being soggy but nice and crispy crust.
I think they should put this recipe on the cover of the magazine! I think so many people would buy the magazine while waiting in line at the checkout. "Everyone" loves a good pizza!
The video says 2-1/4 cups bread flour, but the written instructions say 2-1/2. I used the 2-1/2 and it was ridiculously sticky. I'm thinking with 2-1/4 cups it would be even stickier? I have made a lot of pizza dough, typically with longer rest/rise times. I was really excited to try this as a quick alternative and would like to try it again, but am not sure. Any tips would be greatly appreciated. 😀
Good question. You probably already have an answer. If not....My dough was sticky too. Most breads are worked on a floured surface and gives a range to use. So I always start with the lower amount of flour. For this recipe, I heavily floured the area I was working it on. About half a cup. Turned the dough over a couple times to coat well. Shaped it. I had to Sprinkle a bit more on top as I was working it. Much of the flour worked in while I was shaping it. Love this recipe!
I use more water slightly but put it in a bag and squeeze it back and forth a couple of minutes or more . I put it on greased foil sheet with flour dusted . Maybe let it rise . While the oven heats up to 450° Rectangular can be sliced across from front to back into long triangular slices a foot long .
Divide into fourths to make individual pizzas. Form the crust and freeze flat. I suppose you could add the sauce and cheese before freezing. Bake on a stone directly from the freezer. The dough also makes a great playing dough for grandkids.
This was so good! I’ve always been scared to make a homemade pizza dough and this came out perfect on the first try! I made three and my favorite was the one with a thick crust.
Home made pizza crust is so much better and you can put as much or little on for toppings , I like my toppings to the edge not a inch or more dough . When my wife sitter was up my son ordered pizza from this restraint it cost over $47.00 for 2 large 1 small it came with a lot if toppings we did not plain to fed 4 more people, Nice job .
I'm trying this tonight. I don't have bread flour so i just use 2 cups all purpose and a quarter cup whole flour. Also didn't have enough olive oil so I did half olive oil and half colza oil. Added a tsp of garlic powder as per comment tip, thanks for the recipe :D
I’m gonna try this!! I normally use the Jiffy pizza crust mix but I really wanna see how this comes out the way I make it using a little corn meal dusting before it goes into oven to crunch up that crust on the outside.
Good Morning Nicole . Thanks for sharing .Your easy pizza dough recipe . I love my pizza crust crunchy . You made me want to eat pizza now . Have A Wonderful Day . Happy Easter . To You And Family .
Made it.. used half one day... put the other half in the fridge. Next day unwrapped it...let it sit on the counter 15 minutes and made another pizza...my husband liked them both and he's picky about his pizza. Will use this recipe as a base and start adding to it. I always make the recipe as written...and it becomes my base recipe if we both like it...then I just copy the printed recipe and make notations on it and file it with the base recipe for next time.
Oh wow Making pizza was never that easy the way u made it to be No need to have the perfect round shape...quick n no need to wait for the dough to rise Wow..pizza cravings on!
In place of sugar, I add a spoonful of the flour to the yeast and water. Serves the same purpose. I oil my pizza pan and spread out the dough on the pan to let it rise there.
Every recipe I have made from your videos comes out amazing. I even made the Christmas cookie cuccidati. So easy. I have not bought a pizza in over 5 years. I baked my own. With the money I save I buy snacks and soda. I even make snacks cupcakes filled with creme and assorted candy. I learned from You Tube!😊
Any time a bread recipe calls for flour, remember that sometimes the weather can affect the outcome and also how you measure it. But bottom line is, if the dough is still stringy, or too tacky. Just put a light coating of flour down on your table, pull the sticky dough out and sprinkle a small amount of flour over it and work it in...or in your case, sprinkle small amounts on the dough until it starts to form a ball on your dough hook. If the recipe calls for you to knead the dough, you can do what I suggested at first. Put on table that's had a small amount of flour put down and spread out. Dump the dough into the center of that flour, sprinkle with flour and knead it. Don't add too much flour but you'll notice when it starts to come together, and you will not need more flour. Hope this helps you.
Thanks for this! I'm not necessarily intimidated by making my own pizza dough. However, the recipes I've found all make dough for multiple pizzas. I don't want to do that so, I appreciate the ease and size of this recipe. Love watching your videos, Nicole! 😊
Hi Nicole!! Thanks for the recipe. How much time and temperature can I put in a conventional oven for a medium size pizza. It's my first time making one?
I’ve been making pizzas recently and one thing I notice is that my dough doesn’t seem to stretch out as easily as the dough I see on these videos. My dough keeps wanting to retract and pull back in. It takes some patience to stretch it out slowly and not tear it. I use basically the same recipe in this video but I make two pizzas out of it. Am I trying to use too little dough per pizza?
