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PIZZA DOUGH

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? http://www.foodnetwork... Anyone have a better concept/recipe? I want fairly thin with some chew. (Motorino in NYC being my most recent/immediate exemplar.) Many thanks.

asked by wtbryce over 6 years ago

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Kristy Mucci
Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

added over 6 years ago

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: http://www.chewswise.com/chews/2010/01/really-easy-pizza-jim-lahey.html

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SKK
SKK
added over 6 years ago

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.

DLP
DLP
added over 6 years ago

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!!!

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a Whole Foods Market Customer
added over 6 years ago

The Ciao Italia television show had a great pizza dough recipe this season: http://www.ciaoitalia.com/seasons/season-2100/episode-2119/quick-yeast-dough-for-pizza You do need to find Fleishmann's pizza crust yeast, though.

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wtbryce
added over 6 years ago

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.

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