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Reviews & Comments

Gold Medal® Classic Pizza Dough
full spoonfull spoonfull spoonhalf spoonempty spoon (11 Ratings)

11 Ratings

5 spoons 27%
4 spoons
3 spoons 45%
2 spoons 18%
1 spoons 9%
Gold Medal® Classic Pizza Dough
Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.
Prep: 20 MinTotal: 3 Hr
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1 - 6 of 6 Reviews
Posted 11/14/2010 11:10:05 AM REPORT ABUSE Pamrojo said:
Rating:
I just wrote a review and said to double the recipe to make the pizza and Calzones. Actually - you would need to triple it. However, you only need to use 2 packs of yeast - don't triple this unless you like really thick and fluffy pizza (we like the hand tossed thickness). If you are like me and you use the jar of yeast rather than individual packs, it would take 2 level teaspoons of yeast (for the double or triple recipe). To make the recipe as it is on the recipe page - use one level teaspoon.
This reply was: Helpful  Inspiring
Posted 11/14/2010 11:02:47 AM REPORT ABUSE Pamrojo said:
Rating:
If you double this recipe, it will make enough dough for a good size pizza AND about 10 small (or 5 medium) Calzones. I like refrigerating the dough before working it as it helps with the elasticity. If you don't like a lot of salt - you can work with that - just decrease the amount you use. The salt is for taste anyway.
This reply was: Helpful  Inspiring
Posted 8/18/2010 6:48:03 PM REPORT ABUSE Gracie07 said:
Rating:
I have made pizza dough in the past using a different recipe. I followed this one to the letter and found that it was not good, too salty and not enough dough was made for one good size pizza.
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Posted 7/29/2010 4:24:00 PM REPORT ABUSE Jzube said:
Rating:
my husband swears by this recipe and has been using it for years. Its Nummy!!!
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Posted 12/8/2009 1:18:53 AM REPORT ABUSE ie6_jill said:
Rating:
looks like an easy to make recipe
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Posted 9/16/2009 7:03:47 PM REPORT ABUSE Bailey_sMom said:
Rating:
This is a really good, easy, thin crust pizza dough recipe. You will definately need to double it though - there is only enough for 1 crust:) It was a hit with my family. Dough kept well in fridge over night before baking.
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1 - 6 of 6 Reviews
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