Dominick's Basic Pizza Dough


Cuisine: Italian | Course Type: Pies and Tarts

(1 review)


Recipe Reviews

23rd March 2020

kateq from annapolis, md

This is my go-to pizza dough--though over the years I have altered it slightly. These days I'm most likely to use honey rather than sugar. Usually double the recipe. After proofing, I divide it into four balls which can be frozen and indidually defrosted in the fridge as needed. Each ball makes a nice 9-10" pie. Using 00 flour is key.

(edited 30th August 2020) (0) comment (0) useful  

Login or register to add your own review of this recipe.