Comments on: Perfect Homemade Pizza Dough Recipe

By: Jillian Wade

Jillian Wade

In reply to Anna.

Hi Anna, here is the breakdown:
2 tablespoons go into the yeast mixture.
1/2 tablespoon greases the bowl.
1/2 tablespoon is brushed onto the edges of EACH rolled out dough.

By: Jillian Wade

Jillian Wade

In reply to Linda Rose. Hi Linda, so sorry about that. Sugar is not used in this recipe. The post is not updated to reflect that.

By: Linda Rose

Linda Rose

Sugar is not mentioned in the Ingredients, but you mention it with the yeast. Where am I going wrong? Thank you,
1 ¾ cup warm water:
2 teaspoon rapid-rise yeast:
4 cups bread flour:
1 ½ teaspoons salt:
1 teaspoon cornmeal:
3 ½ Tablespoons olive oil:
Prepare the Yeast:
In a small bowl, combine the warm water and sugar.
Sprinkle the yeast on top and let it sit for about 5 minutes or until it becomes frothy.

By: Anna

Anna

It calls for 3 1/2 tablespoons of olive oil. 2 go in the yeast mixture, 1/2 greases the bowl, what about the other 1 tablespoon? Thank you.

By: Jillian Wade

Jillian Wade

In reply to Carmen. Yes, make sure the dough is covered, though.

By: Carmen

Carmen

I Jillian, I would like to try your recipe, I’d like to know after it has risen for 2 hours, can I put it in the fridge for two days.
Thank you in advance.

By: Food Folks and Fun

Food Folks and Fun

In reply to Dianna R Unruh. Yes, you can take the pizza dough out of the freezer around midnight to thaw for lunch the next day. The best method is to transfer the dough to the refrigerator overnight. This allows it to defrost gradually and maintain its texture. By the time lunch comes around, the dough should be fully thawed and ready to use. Remember to let the dough come to room temperature for about an hour before you start shaping it for your pizza.

By: Dianna R Unruh

Dianna R Unruh

Easy to make and bake, and so tasty! First time I have made home made dough and I’m hooked!