I did the recipe as stated, spooning the floor into the cup. It's a versatile dough and as asingle person I can freeze several balls for later use. The taste has a mellow yeastiness.

Way too much flour.

I like this easy recipe because it just called for pantry basics. I made it in my Kitchenaid mixer with the dough hook. I bloomed the yeast first, then added salt, sugar, and oil, mixed in the 4 cups of flour gradually and let it knead a few minutes with the machine. (I did substitute one cup of bread flour for the AP flour because I ran out of AP flour.) I let it rise one hour at room temp then punched it down and let it sit a couple of hours in the refrigerator until I was ready to bake. It still rose to the top of my batter bowl even when chilled. Had a nice yeasty taste after baking. I think the extended cold rise helped develop the flavor. I'd make this again but next time spread each piece a little thinner before baking or maybe cut the dough in 5 or 6 pieces before patting it out.

Hi Sarah! Love your videos and recipes! But, hey a question about this recipe. You use this same pizza dough recipe in the video for Rustic Springtime Vegetable Pizza (https://www.youtube.com/watch?v=4A4cXRjKz6Q) But in the video, you measure the flour by SCOOPING and leveling. It seems like you scoop and level flour in most of your videos. But the recipe above specifically says that the flour should be measured by SPOONING and leveling. There's a slight difference between the two methods. Scooping and leveling usually measures more flour than spooning and leveling. Which is the correct method for this pizza dough recipe? Hey….BTW, any thoughts to giving measurements by weight…hint, hint, hint… Thanks!

A delicious and easy recipe. I added some olive oil and a sprinkle of course kosher salt on the exposed crust.

The recipe worked, but it was awful. At 37.5% hydration, it tasted like it was made with bisquick. Way too much flour, and with the quantities of flour and water specified, no wonder it requires 2 packets of yeast. I expected the dough would at least taste yeasty, but all it tasted like was flour. This is the worst dough, pizza or otherwise, ever. I'm an experienced cook and baker, and made no mistakes or changes to this recipe. I baked it once as pizza (in my pizza oven) and once as a baguette of sorts - both the worst things I ever made. I'm surprised so many other reviewers love this recipe and write that it is perfect as is, in fact it was those reviews that spurred me to try it despite initial misgivings. If I were inclined to make it again I'd cut yeast down to one teaspoon, increase water by nearly 100%, increase salt, eliminate the sugar and oil, increase rising time and include a rise in the refrigerator. But with all those changes, I'd be making a dough that no longer resembles this recipe at all.

I love this recipe. I tried making one pizza and it worked amazingly. I am definitely going to follow this recipe again soon.

This was the perfect Pizza Dough for our home. Tried many but this was the best. My kids said I perfected it to Pizza Hut dough. I started making homemade Pizza about 4 months now and this was the best, the kids loved it.

I made this and cooked one pizza a few hours later. It turned out good. The rest of the dough I put in a ziplock baggie and left in the refrigerator for two days.Day one I took it out and set it on the counter to come to room temp. But I was unable to cook it that day so I put it back in the refrigerator. Day 2 I took it out and let it come to room temp. WOW the yeasty flavor was awesome and the dough cooked perfect. I have a pizza stone and set my oven for 500 degrees the pizza was done in about 10 to 12 minutes... Will do this again soon.

This dough is easy it’s the first homemade pizza dough I made and my family and friends love it.i have used it for about 4 years.