I have never had much luck making pizza dough. Always too bread-y or too cracker-y. For that reason I usually buy from a pizzeria but tonight I am giving it another shot. Do I trust Jamie Oliver? Anyone have a better concept/recipe? I want fairly thin with some chew. (Motorino in NYC being my most recent/immediate exemplar.) Many thanks.

  • Posted by: wtbryce
  • January 20, 2012


wtbryce January 20, 2012
Thanks all. I did the Lahey which worked ok -- maybe par for my historical course. (Including the pre-made dough I often buy from Eataly bakery.) Will try the Amanda/Merrill recipe in future as well as Pierino's that came up on my other (unintentionally duplicate) thread.
Author Comment
The Ciao Italia television show had a great pizza dough recipe this season: You do need to find Fleishmann's pizza crust yeast, though.
DLP January 20, 2012
Check out the Broccoli Rabe, Potato, and Rosemary Pizza recipe on this site... the dough recipe is outstanding!!! My husband and I have tried many and this one is a winner!!!
Kristy M. January 20, 2012
I have really good luck with Jim Leahy's no Knead pizza dough recipe. It does all the work for you, all you need is 2 hours to let it rise. Here's a link with the dough recipe and a fantastic pizza topping:
SKK January 20, 2012
Kristy, thank you so much for this link! wtbryce - thanks for the question. Guess what we are having for dinner tonight? Also, love the tip Jim gives about soaking the potatoes in saltwater first.
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