Fast Pizza Dough

20-Minute Pizza Dough

20-Minute Pizza Dough

You’ll probably have to wait for the oven to heat up but that’s okay because the dough can keep resting until you’re ready for it. Use it right away or put it into a greased bowl, cover with plastic (give it room to expand) and keep refrigerated for up to three days before using. - Jenny Jones

Prep Time: 20 minutes

Total Time: 20 minutes

Makes: One 14-inch pizza

20-Minute Pizza Dough

Ingredients:

  • 1 1/2 cups bread flour (all-purpose flour works too)
  • 3/4 teaspoon yeast (instant or active dry)
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • up to 2/3 cup warm water (120-130° F for instant yeast or 110-120°F for active dry)
  • 1 Tablespoon olive oil

Instructions:

  1. Place the flour, yeast, sugar & salt into a mixing bowl.
  2. Slowly add warm water and oil until dough forms a mass. (you may not need all the water)
  3. If using a stand mixer with a kneading paddle, knead until dough is smooth & elastic (1 - 2 minutes).
  4. If using a hand mixer or if mixing by hand with a spoon, combine and transfer dough to a floured surface. Knead 50 turns by hand (1 minute).
  5. Cover with plastic wrap and let rest 10 minutes.
  6. It’s ready. You can: 1) Use it right away. 2) Let it rest for up to an hour. 3) Refrigerate it for up to 3 days.
  7. To use a pizza pan, bake in a preheated 425°F oven for 15-20 min. To use a pizza stone, bake at 500°F on a well preheated stone for 7-10 min. Use it to make my pepperoni pizza.

For more on this recipe in my blog, click here.

20-Minute Pizza Dough

146 Comments on "20-Minute Pizza Dough"

  1. Kathleen Brodbeck

    Going to try this one 🤪🤪 yes !!!!

  2. Daisy

    Love all your recopies that I have tried and on my to do list.
    Thank you for making them easy to print and usually one page
    Also…. I Love…Love your sense of humor and your darling aprons.

  3. Uma_S 510

    Made the pizza dough following the recipe here and it came out excellent . The pizza was so light that one person can eat the whole pizza.

    I used all organic ingredients too.

    Jenny, thank you for this recipe. During this Covaid 19 quarantine, I discovered your blog and YouTube videos and have made wheat bread, artisan bread besides pizza .

    Really appreciate your lively YouTube videos

    Thanks
    Uma

  4. Terri

    I have made your pizza dough recipe 3 times and it turned out perfectly every time. The first time I just let the dough rest 10 min resulting in a thinner crispier crust. The next time I let it rest about 40 min and the result was a thicker crust because the dough rose so much more. Both were awesome! I used all purpose flour And my yeast was fresh. I had always made my dough in my food processor. I used my kitchen aid mixer for this recipe, so much easier this way and a lot less cleanup too! Thanks again for another home-run recipe, you are the best! Keep smiling!

  5. Mary Anne

    Jenny, thank you! I am 73 and have discovered l love to cook and it’s all because of you. I have one quick question. Can l make Stromboli with your pizza dough? My family is crazy for your bread, crusty rolls and apple pie. You are a wonderful sweet girl. Thank you kindly.

    • Lynda

      We have used this dough to make Stromboli’s, Calzones, hand pies and individual pizzas. It’s a great recipe and also forgiving.

  6. Sherri

    Delish pizza crust, doesn’t get any easier –simple, quick and yummy! I added a little chopped fresh rosemary, dried oregano & italian seasoning to the dough.
    Thanks Jenny!!

  7. Champ

    Jenny, Thank you so much for your easy recipe. I am running a daycare, made pizza with the kids. They loved it, I loved it as it’s very easygoing.
    There was “ah ha” moment at the end for everyone.
    I appreciate you a lot. Love you.💕

  8. Joan

    I just made 2 batches of this dough recipe to make 2 pizzas. I used all-purpose flour, whipped it up in my KitchenAid mixer & they were ready in no time. I let them rest for about 40 min, not for any reason related to the dough except I had some other things to do. They both rose a little. I didn’t need to roll the dough with a rolling pin but pushed it around the pizza pan the way Jenny shows in her deep dish pizza video. It worked perfectly. Both pizzas came out delicious. I will be making this recipe again.

  9. Patricia

    20 min pizza
    Made this in food processor, fairly easy. Rested for a few hours,
    Put on a upside down cookie sheet, with a dusting of cornmeal
    Preheated oven, bake for 15 min, crust was very brown and crunchy, but the middle not cooked enough, too soggy.
    What did I do wrong?

    • Tammy m

      I find it’s better to bake the crust w, the sauce a little before adding the toppings. I learned this from a Italian pizza guy; he said home ovens are different from restaurants ovens. Hope that helps💕

    • Jenny Can Cook

      I’m also wondering if using a food processor might be the problem. That’s very different from a mixer.

    • Joan

      Maybe your oven was too hot & the outer crust cooked faster than the middle section of the dough circle. For pizza dough & cakes I set my oven temp about 25 degrees lower than the recipe because my oven cooks hot.

  10. Nicole Montillano

    My mom and I just made this pizza dough and it was delicious 😋. We made our pizza with pepperoni and mushrooms. We’re definitely making it again.Thank you Miss Jenny for all of your recipes!

  11. Shlbwm

    Simply Amazing pizza dough!
    OMG! I’ve spent my entire adult life (which is a long time) searching for the PERFECT homemade pizza crust recipe and yours is it!
    Thank you so much for sharing your recipes with us.

  12. alison andrews

    This is the second time I have made this pizza dough.. It is awesome!!

    I am a mediocre cook at best but I can do this. My husband and I love this pizza

    dough.

    Thanks for sharing it with us.

  13. Pat

    Sittin here on Easter Sunday. I made your pizza dough recipe….pretty darned good! Having a gin martini and watching you on the old Match Game! Didn’t know that was you! I love your bread recipes, by the way! I love they only take 1/4 t yeast! Wish I could include a picture!

  14. Leah

    We just finished dinner and this pizza was a HIT! so easy! So delicious! It’s been printed and added to the recipe book. Amazing!

  15. Susan

    Pizza dough. Just made this dough for the umpteenth time. Never fails. With our heavy duty strong flour, here in Ontario, I always need more water and more yeast. I’m still eating that gorgeous round no need crunchy loaf I made yesterday. I cut it into wedges, put it in a plastic bag and froze it. Thank God for my air fryer! We do everything in there, this bread takes minutes to defrost and become perfect for noshing on! Yum!

  16. Lynda

    I hope you or someone can help, I checked FAQ.

    I made your pizza dough for the umpteenth time but used King Arthur bread flour (for 1st time), instead of AP flour. I made it last night, took it out of fridge today and let set hour and half. I cannot get it to roll out! After rolling a few minutes I walked away and let it rest 10 minutes. Still fights to roll. I’ve put it back in fridge and am waiting to see if someone can help. Never had this happen before.

    Hope everyone is staying safe

    • Bella

      Lynda…it sounds like you didn’t knead it enough. I would knead it some more then let it rest for up to an hour at room temperature before shaping dough by hand into a circle…do not use a rolling pin! I’ve tried this recipe many times now and when I didn’t knead the dough as Jenny recommended then it fought back and won😂 Good luck! It’s worth the extra effort.

      • Lynda

        Bella, thank you so much for your reply! I ended up dividing dough into fourths and made breakfast calzones this morning. You’re right, rolling pin was not my friend. I will stick with AP flour for pizza dough as that is a sure thing with Jenny’s recipe.
        Thank you again for the much needed advice 😊

  17. Suesellsu

    I found one of her pizza in a skillet somewhere but I lost it😫 So I’m trying this one. Thank you Jenny.

  18. Brisy

    Jenny, thank you for sharing your recipes with us. Every time I make one people are wowed, from your bread to the cinnamon buns, pizza, cakes just about everything I’ve made for people they are amazed. I love this site because everything is simple to make and tastes amazing. I have tried too many recipes to mention, and I haven’t found one that didn’t work out for me. You make me feel like an accomplished cook and make cooking for my family and friends so much fun!

    • Saffy

      I so agree with these comments!! Meta Given has been my go to for years! But you are my new favorite! Short sweet and HOMEMADE freshness and flavor. Fantastic

  19. Lata

    Hi Jenny
    20 min pizza dough i made it and result was amazing ! Thanks for sharing this recipe.
    When dough is ready to bake ,should we first bake only crust?and then again with toppings?
    Thanks

    • Jenny Can Cook

      You do not pre-bake the crust. Add toppings onto unbaked crust.

      • Lata

        Hi Jenny
        I made 20 mint dough pizza
        Result was amazing,I share your website with many friends!!
        Thanks again for sharing such a useful recipe!!!

  20. Sandy T

    This is our first try. I put some Italian herbs in the dough. We made a tomato sauce for half with Italian sausage, pepperoni, peppers, mushrooms and my half Oil and garlic with herbs. Then spinach, mushroom and bacon. Baked for 17 minutes. Topped with cheese baked for 6 more minutes.

    Will be doing a make your own pizza Sunday night with the grand kids.

  21. Christine Fiasco

    Can I substitute 00 flour for bread flour in your pizza dough recipe?

  22. Rene

    I started out using this exact recipe. I have changed it to use half all-purpose flour and half white wheat flour. I use 3/4 of a teaspoon of yeast and water. Works perfectly every time.

  23. Theresa Galdamez

    love the pizza recipe

  24. Martha Young

    I use many of your recipes. You make cooking so much easier and fast. Because of this dough, I never buy pizza. Thank you Jenny.

  25. Susan Miller

    Second time’s a charm . I love it . Quick and easy.

  26. EvelynK

    I just mixed this dough. It now resting. I can’t wait to try it. It was super easy to put together. I’ve got plenty of bread flour in my pantry and I was looking for a recipe that can be refrigerated for a while until I’m ready to use it. I have a family favorite pizza I want to make for dinner that I usually buy ready made dough in the bakery section of my local supermarket, but I don’t feel like running to the store. Fingers crossed!

  27. Jeri

    Never have i done homemade crust.
    This was awesome.
    My Hubby loved it 2
    Thank You Jenny

  28. Mia

    I absolutely love this recipe! I gave it to a friend of mine and she told me that 4 generations of women in her family have not been able to achieve the perfect pizza dough, and that this one finally was.

  29. Sam

    This recipe is insane. I just made a better than restaurant quality veggie pizza based on leftovers I had in my fridge. And I know the cook washed his hands before preparing..because that would be me. Never again will I buy take out. Thanks!

  30. Linda MacLean

    Just reading through comments on your Pizza Dough and noticed that someone was looking for your cookbook. I got mine from amazon.ca.
    Look Good, Feel Great Cookbook: How Eating Superfoods Can Help You Turn Back the Clock with Over 80 Comfort Food Recipes

  31. Babbs

    I really enjoyed making this dough. I have 6 grandbabies that LOVE pizza and I made this pizza dough and they just loved it and so did I. Thanks Jenny for such a wonderful quick & easy recipe for pizza dough that me and my grandbabies can make and eat together.

  32. John

    Self rising dough works great and i was able to make it in far less than 20 minutes!

  33. Teresa

    Made recipe doubled, ended up with two thin crust 14″ (roughly) pizza’s. My dough ended up hanging out for 30 min in an oiled bowl covered with plastic, doubling in size. While this dough is not as light and airy as the “long-version” that I make it certainly doesn’t suck for quick family dinner. I’m going to keep this recipe and experiment a bit using the dough for other creations too….

  34. DIANA

    What size pizza pan does the dough make. I have a 16 inch pan and like a thick crust

    • Jordan

      it makes a 14in pizza dough, and it’s not thick

  35. Tennie

    I love you! You make cooking fun because your recipes work.

  36. Jacalyn

    Beautiful Jenny✨
    Thank you for sharing your wonderful
    Recipes! Absolutely love the Heart
    You put into this site and your videos!
    This Pizza crust was a Dream to make!
    And the texture was Outstanding!
    What Legacy of Recipes !
    Polish Donuts next!
    Thank you for detailing each recipe!
    So good to see you on videos!
    Many Blessings Dear Soul ❤️

  37. Elaine

    Love your recipes…I had tried the pizza one, bread, chicken pie, and apple pie. They all came out very nicely and very HEALTHY!

  38. MarkF

    Great quick recipe, turned out tasty. Wife came off a long night shift and when she woke I had this pizza and some home made wings ready. She said it tasted like a restaurant ordered pizza. I topped it in this ordered, sauce, mozzarella, fried mild Italian sausage, small sliced fried bacon, mushrooms, onions, mozzarella, pepperoni, green peppers

  39. JR

    Jenny, I’ve commented several times before, but I will say that your bread and pizza recipes are what we love the most and are asked for the most by the g-kids. I hope you enjoy doing this web site as much as we love you doing it. It’s such a good, warm feeling, like coming home, when I come to your site.

    Lot’s of work on your part, but hope that you can keep it up. Thank you from the bottom of our hearts.

  40. googie

    Love your recipes and the humor! I have made several of your recipes. Remember when you accidentally smashed the eggs in your, em, er, oh well, you broke me up too! Do you have a published recipe book? I wanna buy it!

    • Jenny

      My cookbook is out of print but most of the recipes are here on the website.

  41. Debbie Frye

    Hi Jenny, I just wanted to share that I made homemade Hot Pockets using your 20 minute Pizza Dough recipe. Made them twice in one week because my husband loved them that much! I use your dough recipe all the time for pizza, but wanted to share that it makes great hot pockets as well. Best dough recipe ever! Thank you so much!

    • Jenny

      Thank you for sharing this.

    • henry

      Jenny your recipe is fantastic and a great time saver thanks for it, and yes you can cook !!!

  42. Shama

    Very good Recipe! I made a double batch, worked out perfect.Thank you for sharing.

  43. Wanda

    Jenny Can Cook I have grandchildren who are very picky about pizza dough. They and I love your recipe. They rated you on a scale of 1-10 and guess who got 10, it was you. We made 3 pizzas and we didn’t leave a crumb. We bow to you!!!!

  44. Mike

    Jenny,
    This is the best pizza dough I have ever tried !
    Easy to work with, and it tastes so good, I made three batches, one to a time, used one and froze two and if you thaw it in the fridge over night, take it out of the fridge about an hour, hour and a half before you shape it it’s great. I think it tastes even better.
    Thanks so much, now this lazy guy can have pizza almost any time.

  45. Theresa

    Can you double this recipe in one ‘go’. Or is it better to make it twice for 2 pizza crusts?

    I know sometimes it’s better to do two batches for some recipes, so was just wondering.

    Thanks

    • Jenny

      I have never doubled so I can’t say for sure.

      • Aunt Duddie

        I double it all the time.In fact, I have a double batch ready to roll for an early dinner tonight.
        It’s not as good as Neapolitan but it’s so fast and I don’t have to make it the day before!

    • Sandy

      I’ve doubled it and it came out perfect. Great recipe!

      • Pamela Johnson

        Thank you for sharing that you double it! I am going to make it today!

      • Jackie

        I double this each time I make it, never had a problem with it. This is a great recipe!

    • Ester

      I did two portions in one go it worked fine

      Have a nice time
      -Ester

    • Jackie

      yes you can double it, I do it all the time. Great Recipe!

  46. Richard

    Wit this recipe, how many loafs of bread would it make? How long and what temperature. Thank you

    • Jenny

      It would be much better to use a bread recipe. Most of mine are very easy.

  47. Celine

    Can you please send me recipee for French Bread

    • Jenny

      I don’t make French bread. Every recipe I make is posted here.

  48. Jaslyn

    Hi jenny,
    How long can we keep the dough for?

  49. Elizabeth

    Jenny

    Is it OK if I put my Pizza dough to rest on the counter overnight so I could use it the next day? Or should I put it in the fridge over night and then take it out the next day until it reaches room temperature?

    • Jenny

      It should be kept refrigerated. This is addressed at the top of the recipe.

  50. Elizabeth

    Jenny,

    Could I rest my pizza dough over night so I can use it the next night for dinner?

  51. Erin

    I was looking for a pizza crust recipe that didn’t require more than 2 cups of flour (easy smaller ratio for experimenting with multiple ingredients). Found this one and it is perfect. I add pickled jalapeño vinegar (just the “juice” from the jar…), and it makes it nice & crispy! Add some crushed red pepper for a spicy flair. This is my go to now every time!

  52. Chris H

    Hi Jenny,
    If the dough has been refrigerated, should it rest to room temperature before shaping, adding toppings or baked? Or can it be baked cold? How about par baking before topping?
    Thanks for your great recipes,
    Chris

    • Jenny

      It needs to be back to room temperature.

      • Chris H

        Can’t wait to try this recipe. I want to make a few batches of this dough and share with my mother. I’ll try freezing it as well, so it will be easy for her to pull out, thaw and prepare without extra work or clean up.

        Thanks again for your delicious and simple recipes

  53. Nancy

    At what temperature and for how long do you bake this pizza dough?
    Your roll recipe is so amazing Jenny, you have found a friend for life. Will be trying several of your recipes.

    • Jenny

      You can use this dough for any pizza recipe you find or use the links in my recipe for two of my own (pepperoni & bbq chicken).

      • brenda

        hi jenny,

        What temp. and how long do you bake it?

        • Jenny

          You can use this dough for any pizza recipe you find or use the links in my recipe for two of my own (pepperoni & bbq chicken).The time and temps are listed in those two recipes.

  54. Marysia

    Can I freeze this dough?

    • Jenny

      I don’t know. You can refrigerate pizza dough for several days but I don’t know about freezing. An internet search may be helpful.

      • Marysia

        Thank you Jenny.
        I will try soon and will let you know!

        • Charlie

          As a test I froze a ball for months and after thawing it was perfect. So next time i make this i’m freezing a few balls.

  55. Ticked

    Hey Jenny, I’m probably one of the worst cooks in the world and don’t enjoy cooking either. I love pizza and was cruising through YouTube and came across your channel. After trying several different recipes for pizza dough without much success and ending up with a ton of thick bread dough, I found your pizza recipe for pepperoni pizza and added bell peppers and onions. Excellent! I also took you up on grating my own mozzarella rather than using the shredded. What a difference. Tonight I made your meatloaf. Everyone loved it, especially me. If I can muster up the courage, I’m going to tackle your cinnamon rolls next. Thank you! And BTW, you don’t look a day over 40 and are still mahvelous. Believe it or not, I remember you from Star Search with the lovely hairdo. Now that was funny.

  56. Scrappie54

    Thank You Jenny I can finally make a mean loaf of bread and rolls. The pizza dough is to dye for, family and friend alway ask for more dough. Thanks again

  57. DebinSC

    Can this be done easily without a stand mixer and dough hook? I don’t have either.

  58. Mike

    Hey Jenny, Can I use this dough for my Stromboli meals?

  59. Jeff

    sorry I just saw my question was already answered about refrigerating.. thanks

  60. Jeff

    I make this dough all the time and we love it.. I was wondering do you think I can make it the day before… put in an lightly oiled container and plastic wrap the top and stick it in the fridge over night… I want to make 4 balls so I have them ready to go.. and just pull them out a couple hours before guest come over… thanks

  61. Shweta

    The last time I made the dough it didn’t double really but the pizza turned out fine..And as I type my second attempt at the dough is resting since over an hour, it hasn’t yet doubled.. But I’m just gonna for it… If the last time worked well this should too rite?

    • Jenny

      Yeast doughs are never the same twice. It’s possible your water was not hot enough the second time. An hour of resting should result in a huge dough so try again and make sure your water is plenty hot.

  62. Shweta

    Can I make one 7’inch pizza n refrigerate the rest of the dough for another day?

    • Jenny

      Yes. In fact, refrigerating pizza dough improves the flavor.

  63. Lisa

    Can i use milk as substitute for water?

    • Jenny

      I have never made pizza dough with milk. I’m curious why you would want to use milk?

  64. Jeff

    Jenny,
    Can this be doubled? thanks

    Jeff

    • Jenny

      Yes, it can be doubled but always add the water slowly until the dough is the right consistency.

      • Jeff

        great .. last time did 2 separate batches.. turned out great.. will try one jumbo next !!! thank you

  65. honey

    Dough didn’t increase and when I made pizza it was like chapati

    • Jenny

      Assuming you used either bread flour or all purpose flour, the reason could be either that your yeast was not fresh or the water was not hot enough. Yeast has a short shelf life after it’s opened, which is why I keep mine in the freezer. If you have an instant read thermometer, that is the best way to make sure the water it hot enough.

  66. Firyaal

    Thank you thank you thank you Jenny.Made pizza with this dough last night for dinner. it was simply awesome. Will be making it again today.Any advice for what else can I use this dough apart from pizza plz?

    • Jenny

      You could use this dough for calzones or if you google “other uses for pizza dough” a lot of other ideas come up, definitely more than I could think of.

  67. Devi

    hi Jenny can I use whole wheat flour instead of all -purpose flour.

    • Jenny

      Pizza dough made with whole wheat flour is dense and chewy and that’s why I use all-purpose or bread flour. I use whole grains everywhere I can, as long as the result is delicious, but it does not work for pizza. You can certainly use whole wheat flour or part whole wheat flour (you may need more water) but I would not recommend it.

  68. Marilyn

    Have used this recipe many times…..just plain awesome….Thank you, Jenny. I use your site and many of your recipes….the chocolate cake….was such a hit with the children last night….Made it and put the icing recipe on ….then, put sprinkles and tiny M&Ms…..I keep your tortillas in my freezer….just love your videos….so imformative….thanks!

  69. Sue

    I’ve made this at least 4 times and it turns out perfectly each time. My goal is to avoid eating out, and with your recipes you make it so much easier. Thank you Jenny….keep the recipes coming!

  70. Charlie

    This recipe looks very easy! will using ” 00″ flour make any difference to this dough recipe?

    • Jenny

      OO flour is supposed to be great for pizza dough but I have never used it. I believe it is a finer grind so you will have to use your judgement and adjust if it’s a little to dry or wet.

      • Charlie

        As an update Jenny, with the 00 flour it turned out perfectly light crisp and airy! Thanks for sharing your recipe!

        • Jenny

          Oh, that’s great to hear, thank you. Now I have to buy some and try it too.

  71. Carmela

    Hi Jenny,
    I love your cooking,simple and good.

  72. Lonza

    Tried your pan pizza, I ate it all .

  73. AlexandraVA

    Hi Jenny! This is the second recipe from you tried since I found you on youtube last week. I just made two doughs today, one regular for my husband and one wholewheat, they both came out great. I mixed mine with 1 cup wholewheat and 1/2 all purpose ( because the last time I tried to make wholewheat cookies the consistency was too fibrous). I also think I will add a little bit more salt to my husbands dough next time, it wasn’t salty enough for him. Great recipe nonetheless, can’t wait to try some more!

  74. Pizza Fan

    can this dough be frozen for later use? If so, would there be any special instructions to using it other than maybe letting it rise again before using? I’ve never made my own dough before and if possible is like to make several batches ahead of time to keep on hand. I use the store bought refrigerated doughs for all kinds of recipes but I think making my own would be much healthier.

  75. Martha Dance

    I made your dough tonight and we will be making our own pizza from now on. What a great pizza dough, easy to make and tastes great. Thanks Jenny, all of your recipes I’ve tried are awesome. I look forward to trying more new recipes.

  76. PhoenixHinds

    I usually make my own dough recipe for pizza, but it takes 2 hours before I can use it. I tried your recipe and it was amazing. It was virtually the same as mine, but in a fraction of the time. Thank you so much for this. I LOVE pizza!!!!

  77. Ta

    Wow this is the best quick fast pizza dough recipe!

  78. Gina

    Would I be able to use white whole wheat flour in this recipe?

    • Jenny

      I have not tried making pizza with white whole wheat flour but I see a lot of recipes that use it; however, I did notice that some added gluten to the mix. I’m not sure if w.w.w. will have as much gluten as bread flour or all purpose flour so I can’t say for sure if you would be satisfied with it. I try baking with whole grains as much as possible but for me, bread flour makes the best pizza dough.

  79. Ewa

    This pizza dough is just amazing. So easy to do. I did not even bother to use a mixer. Just mixed it up with the spoon and then kneaded 100 turns which was a pleasure to do because the dough is very easy to work with. Thanks!!!

  80. Maria

    I love all your recipes except your delicious pizza flat crust is a little confusing. After you let it rest for 10 minutes, do I let it rise or just start rolling it out….I know I let it rise and the pizza was delicious . Which way is the correct way. Thank you, Maria

    • Jenny

      After the 10-minute rest you can start rolling and shaping the pizza right away but if you’re not ready you can let it rest for longer – even an hour.

  81. Alexandra

    I followed the recipe, but the dough came out really sticky… Could it be that the temperature of the water isn’t exact? (i just used really warm water w/o measuring the temp)

    • Jenny

      Water temperature should not make a difference. However, I apologize that I did not specify to add the water slowly because you may not need all the water. So measure 2/3 cup of water but add it slowly and stop when the dough forms a mass. I have clarified the recipe instructions. Please let me know if you make it again.

  82. Douglas Winters

    Do you let your dough rest on top of pre-heating oven?…Looking for a quick recipe for a crispy crust instead of my normal 4 hr one…=)

    • Jenny

      To me the method is more important for a crispy crust than the dough. Either a pan with holes or a pizza stone always give me a crispy crust with this dough (and a really hot oven).

  83. Dana Williams

    So excited to try it!!! Keep up the good work Jenny!!!! 🙂

  84. Lisa

    I prepared this recipe last night. The only thing I will say is that the dough was still kind of wet after about 20 minutes of resting. I added 1/2 cup APF and about 2 tsp. of olive oil and that seemed to work well. I let the dough rest for an additional 15 minutes, placed it in the pizza pan and baked for about 10-12 minutes in a 450 degree oven. Turned out great!

    • Jenny

      The wet dough was my fault. I did not clarify that you add the water slowly because you may not need all of it. Please try again and see that I have corrected the recipe instructions. Sorry about that…

  85. Tammy

    Does this recipe have a youtube video? I enjoy watching the video as i bake 🙂

    • Jenny

      Not yet, but I’ll be making a video in a couple of weeks.

  86. Alexandra

    Would all-purpose flour work?

    • Jenny

      Yes, all-purpose flour works although I think bread flour makes a slightly crispier crust.

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DUE TO CORONAVIRUS & MORE PEOPLE COOKING, I CANNOT KEEP UP WITH ALL THE QUESTIONS. BEFORE ASKING, PLEASE USE THE FAQs.