Best secret pizza dough recipes

To make 12 ounces dough:

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann’s RapidRise
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2-2/3 cup hot water, (120-130°F)
• 2 teaspoons extra-virgin olive oil [Read more →]

Whole wheat pizza dough is as easy to make as basic pizza dough but features a bit more flavor and texture. The optional flax seed adds texture to this dense dough.

(Makes two 14- to 16-inch (36 – 41 cm) rounds) [Read more →]

Whether as a crust for a dessert pizza or a twist for a savory pie, this dough will boost any flavor. I especially like using this dough with spicy, savory Italian meats and sausages.

(Makes two 14- to 16-inch (36 – 41 cm) rounds) [Read more →]

Makes 2 thin 12-14 inch, or one 14-inch Deep dish pizza.

• 1 1/2 cups Luke warm water
• 3 Tablespoons olive-oil
• 3 1/3 cups All-purpose flour
• 2/3 cup Semolina pasta flour
• 1 Tablespoon sugar
• 2 teaspoons salt
• 2 teaspoons Active dry yeast [Read more →]

Ingredients

Rolling Pin
If you make thin crust pizza you will need a rolling pin and a good surface to roll out the dough. If you intend to make only the deep-dish style of pizza, you could pat the dough out and stretch it to fit the pan by hand. However, it is much easier to do this with a rolling pin.
A good rolling pin and a large breadboard make it easy to roll out thin crust or deep-dish pizza dough. [Read more →]

If you don’t have enough time to make fresh dough, there are plenty of good alternatives available.

Premade refrigerated dough
Premade pizza dough is available in most supermarket refrigerated sections.

Fresh commercial refrigerated dough
My local supermarket offers three varieties of fresh commercial dough. The supermarket itself packages pizza dough in regular, whole wheat, and foccacia styles. [Read more →]

The Neapolitan method of making pizza is regarded as true pizza. The Associazione Verace Pizza Napoletana (the Association of True Neapolitan Pizza) insists that Neapolitan pizza dough be made using only flour, natural yeast, salt, and water. The dough must be kneaded by hand or using mixers that do not cause the dough to overheat, and it must be punched down and shaped by hand. In keeping with these traditions, this recipe does not employ a food processor.

This pizza dough recipe makes two 14- to 16-inch (36 – 41 cm rounds) [Read more →]

To add a special flavor to your pizza you must be open for experiments. Basically, you can mix and match a bit as long as you don’t overdo it and overpower the natural flavor of the crust or make it soggy.

Before adding the water to the dough, try the following, alone or in combination: [Read more →]