Pizza Dough for Personal Pizzas

88 Ratings
  • 5 23
  • 4 24
  • 3 28
  • 2 13
  • 1 0

This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all, delicious.From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).

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Recipe Summary

Yield:
Makes 6 individual 6-inch pizzas
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Ingredients

Directions

  • Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.

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  • Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.

  • Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.

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Reviews (11)

88 Ratings
  • 5 23
  • 4 24
  • 3 28
  • 2 13
  • 1 0
Martha Stewart Member
05/21/2017
Sounds like a great dough. Like it, and the filling, is delicious the way it has so many good things in it.
Martha Stewart Member
08/19/2015
I put the dough in the fridge... FCKING BAD IDEA
Martha Stewart Member
06/10/2013
Great pizza dough recipe!! Quick and easy to put together. Used quick rise yeast and it was ready in an hour. My only complaint, was that I found it entirely too salty. Next time I will cut the salt in half, maybe more. Overall, great recipe Will use this one again and again.
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Martha Stewart Member
04/12/2012
First time ever making pizza dough and it turned out wonderfully! This has quickly become a family favorite. I've also used quick rise yeast instead and it takes less than an hour to rise and turned out just as great!
Martha Stewart Member
09/26/2011
Wonderful dough!
Martha Stewart Member
09/21/2011
Had a long time favorite pizza dough recipe but thought I would try Lucinda's and oh boy!! We all loved this one - now our family speciality. Can't believe what a difference the milk made. A big hit for sure!!
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Martha Stewart Member
04/20/2011
This is the same dough LSQ has featured on Mad Hungry. It is a fantastic dough for thin, Neapolitan-style pizzas.
Martha Stewart Member
04/20/2011
I have been making Neapolitan-style pizzas at home all my life, and this dough was a dream to work with! I have never used milk in my dough before, but it really made a tasty crust - crisp yet tender at the same time. This will become my new go-to recipe for pizzas at home. My yield was two pizzas from this dough recipe.
Martha Stewart Member
03/14/2011
This dough was very tasty!! If you are looking for a great dough, this is a must.
Martha Stewart Member
01/06/2011
BeckyinBoston, I would freeze the dough and not just keep it in the refrigerator.
Martha Stewart Member
12/05/2010
This recipe is great! It has the exact consistency I've been looking for and it's easy to make! The only question I have is this: If I want to make the dough 1 day ahead can I refrigerate it? Or do I have to freeze it?
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