Comments on: Easy Homemade Pizza Dough

By: Lynn

Lynn — Tue, 13 Oct 2026 11:53:41 +0000

In reply to Chris B..

This makes me wonder if your yeast didn’t activate– it’s definitely a chewy crust. And that could explain the lack of flavor. Just something to consider! I obviously wasn’t there to see how your yeast behaved.

By: Chris B.

Chris B. — Mon, 12 Oct 2026 20:25:13 +0000

In reply to Chris B.. We may have different expectations on what it should taste like, but I doubt we disagree on what "chewy" is. Maybe I didn't knead it enough? I'm glad everyone else is enjoying it.

By: Lynn

Lynn — Mon, 12 Oct 2026 11:53:16 +0000

In reply to Chris B..

Hi, Chris– thanks for your review. I can tell you that, when made right, this crust IS chewy– I make it often enough to know 🙂 You’re right, it doesn’t have a long fermentation time which is why it’s easy and meant to be quick– the sugar and warm water help get the process started and the oven finishes the job. You can see there are a lot of positive reviews, so this might just not be the recipe for you!

By: Chris B.

Chris B. — Mon, 12 Oct 2026 11:42:49 +0000

The dough did make a crust sturdy enough for toppings, and it was a pleasure to shape. The texture was all wrong though, with absolutely no chew. Flavor was weak as well. There’s a reason that most one-hour dough recipes incorporate beer. It replaces the yeasty notes lost by skipping the fermentation step. You will definitely miss the skipped step in this recipe.

By: Lynn

Lynn — Fri, 20 Jun 2025 12:44:07 +0000

In reply to Rachel. Thank you, Rachel!

By: Lynn

Lynn — Fri, 20 Jun 2025 12:43:42 +0000

In reply to Rachel. Thanks for your reply, Rachel :)

By: Rachel

Rachel — Wed, 18 Jun 2025 20:43:48 +0000

In reply to Linda. We do this all the time! We have a two burner propane grill. We set it around 400. I use a metal pizza pan with a little oil and corn meal on it to get a super crispy crust. I start the timer at 8 minutes and go from there. You might need to rotate it to cook evenly. I would say it takes about 12 minutes - depending on the number of toppings.

By: Rachel

Rachel — Wed, 18 Jun 2025 20:40:37 +0000

The perfect dough. I made it for the May 2025 Bake-a-long, sheet pan pizza, served it to four hungry boys for lunch and it was gone in a flash!

By: Lynn

Lynn — Mon, 03 Mar 2025 12:53:52 +0000

In reply to Tina Mussari. Let me know when you find one, Tina! I'm invested now! :)

By: Tina Mussari

Tina Mussari — Sun, 02 Mar 2025 14:42:04 +0000

In reply to Tina Mussari. Absolutely, tell 'em! Your dough recipe was as good as any $20 pie around here except Bravo ;) ! I grate BelGioioso parm, asiago & shred mozzarella too. Still can't get that pizzeria taste. I'll try Luigi & Giovanni's in N.Sq for a drier mozz. Thanks for sharing, Lynn!

By: Lynn

Lynn — Sun, 02 Mar 2025 13:54:40 +0000

In reply to Tina Mussari. Ohhhh, I love this report, Tina! I like to use fresh mozzarella and shred it myself. It's the gooiest and pull-iest. And a shake of grated Parm, but you can get as fancy or as simple with that as you prefer. I'm so happy you liked it! Can I tell all of West Chester now?

By: Tina Mussari

Tina Mussari — Sat, 01 Mar 2025 01:11:17 +0000

In reply to Tina Mussari.

I wish I could add a picture! Pizza dough was quite impressive!! Taste was really good as was the rise. In fact, I didn’t count on my rise so I made the crust a little thicker. Well, it turned out thicker than a Sicilian! I doubled the recipe (by accident – attention was with Judge Judy) so I will thin it out for tomorrow’s dinner. Whats your go-to for pizza cheese? I’ve been using the pre-sliced mozz with fresh grated parm & I’m slowly disliking it.
Thanks, Lynn!