What Can You Make With Pillsbury Pizza Dough?

Best Store-Bought Pizza Dough. 1. Weisenberger Pizza Crust Mix. Pizza, breadsticks, flatbreads or crescent rolls; the horizons are stretched when it comes to the Weisenberger Pizza Crust Mix. For multiple reasons, the Weisenberger Pizza Crust Mix is considered to be the best among all the pizza crust mix brands.

What else can be made from pizza dough?

8 More Ways to Use Pizza Dough

  1. Crackers.
  2. Dinner Rolls.
  3. Baguette.
  4. Pita Bread.
  5. Italian Grissini Breadsticks.
  6. Doughnuts.
  7. Scallion Pancakes.
  8. Calzones.

What can I do with pizza dough if I don’t use it?

You can put the dough in a bowl and cover the surface with plastic wrap, wrap the entirety of the dough in plastic wrap, or simply place it in a sealed plastic bag or airtight container. When you want to make your pizza, simply remove it from the fridge and allow it to come to room temperature.

Is Pillsbury dough good for pizza?

Unlike frozen pizza crust, Pillsbury refrigerated pizza crust dough is ready to bake. Just unroll pizza dough on a sheet pan, prebake for 8 minutes, then add your favorite toppings and finish baking according to package directions for delicious oven-fresh pizza with a golden brown crust.

How do I use store bought pizza dough at home?

How to make homemade pizza with store bought crust

  1. 1) Use pizza dough that’s almost past its prime.
  2. 2) Let the dough sit out at room temperature for 30 minutes or so before rolling.
  3. 3) Use flour to prevent sticking.
  4. 4) Roll it thin if you like a crispy crust.
  5. 5) Roll your pizza dough on parchment paper.

How long does pizza dough last in refrigerator?

What’s the solution? Once you bring the dough out of the cooler, keep it covered to prevent drying and let it temper at room temperature for upwards of 2½ hours or until the dough ball temperature reaches 50°F.

Should pizza dough be refrigerated?

It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like.

Can I put pizza dough in the fridge after it has risen?

You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.

Should I Prebake Pillsbury pizza crust?

Do not prebake dough. Spread with sauce and top as above. Bake 9-13 minutes for cheese pizza, 13-17 minutes if additional toppings are added, or until crust is deep golden brown.

How long does Pillsbury pizza dough last?

Does Pillsbury Dough expire or go bad? The answer to both of these questions is “yes”. Pillsbury dough can be used up to 2 weeks after the expiration date. Like all fresh or frozen produce, Pillsbury dough will eventually go bad, or at the very least not taste its best when eaten.

How do you jazz up store bought pizza crust?

Brush With Garlic Sauce

A really simple trick to add some flavor to your pizza crust (if you decide to use it for pizza) is to take a garlic sauce and brush it over the entirety of the crust. This’ll give the pizza that delicious garlic-y taste you’ll find when you buy pizza.

Does Pillsbury pizza crust have egg in it?

No. Pillsbury pie crusts do not contain eggs or any egg ingredients.

Can you freeze Pillsbury pizza dough?

Yes, you can. Pillsbury Rolls (Crescent) can be frozen baked or unbaked without any danger to the texture, flavor, or taste. The fresh dough can be frozen for about a year and the baked rolls can be frozen for about 2 months for the best quality.

Does Pillsbury pizza dough have yeast?

Contains 2% or less of: Vital Wheat Gluten, Dextrose, Sugar, Leavening (glucono delta-lactone, sodium bicarbonate), Salt, Potassium Chloride, Hydrogenated Vegetable Oil (soybean, palm, and/or cottonseed oil), Natural and Artificial Flavor, Mono and Diglycerides, Xanthan Gum, Yeast, Wheat Starch, Yeast Extract, Ascorbic

How do you make homemade pizza dough?

Make the homemade pizza dough. Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

What makes our pizza dough so special?

Yeast is an important ingredient in pizza dough. It’s responsible for the fermentation process, which helps to create a light and airy dough that can be topped with anything from cheese to vegetables. But when it comes down to yeast, what are you looking for? There are a variety of types available at your local grocery store or bakery.

Should pizza dough be kneaded more than other dough?

  • Put your pizza dough into a tightly covered bowl.
  • Place the covered bowl with pizza dough in the fridge and let it sit for 24-48 hours.
  • When you’re ready to use the dough,take it out of the fridge and divide it into dough balls with a light dusting of semolina flour.
  • How to Make Fruit Pizza

    • On February 26, 2020, we made some changes.
    • Fruit pizza is the best dessert for a get-together.
    • With these easy recipes and kitchen-tested tips and tactics for preparing the tastiest fruit pizza of all time, you’ll always get comments on your creations.
    • Fruit pizza is essentially the dessert equivalent of an adult coloring book—more it’s of a concept than a set recipe, which makes it very simple to get creative and personalize the foundation, the spread, and the colorful fruit toppings to suit your tastes and preferences.
    • Play around and create your own design, drawing inspiration from these simple ideas to get you started!

    What Base to Use for Fruit Pizza

    • To make a fruit pizza, the dough is really simple and may be customized to your liking.
    • Sugar cookie dough, pie crust dough, and crescent dough are some of our favorite types of dough.
    • Beyond the fact that they taste great, these three items significantly reduce the amount of time required to cook fruit pizza from scratch (scratch dough takes a long time to prepare!).
    • This makes preparing for parties and potlucks at the last minute much simpler.

    Start with Cookie Dough

    • Although you may start with any cookie dough you like, we recommend using PillsburyTM sugar cookie dough for preparing fruit pizza since it is the most flavorful.
    • Sugar cookie fruit pizza, which is topped with icing and a variety of fresh fruits such as berries, kiwi, and bananas, is the perfect dessert for those of you who have a sweet tooth to die for.
    • Expert tip: You can also bake individual cookie-sized fruit pizzas using our Ready to Bake!TM sugar cookie dough for a quick and simple dessert alternative that you can take with you wherever you go!

    Start with Crescent Dough

    • Do you think there’s anything that crescent dough can’t do?
    • When it comes to fruit pizza, PillsburyTM crescent dough demonstrates yet again that it is quite versatile.
    • When paired with sweet toppings such as cream cheese icing or NutellaTM, this buttery dough creates the right taste balance.
    • You’re still not convinced?
    • Our Apple and Cream Cheese Pizza will provide you with all of the evidence you require.

    Start with Pie Crust

    • Pie crust isn’t only for pies anymore.
    • It can be used for other things as well.
    • Fruit pizzas frequently contain elements that are comparable to those found in fruit and cream pies, thus it seems to reason that pie dough would make a good basis for fruit pizzas.
    • Which one is our personal favorite?
    • A luscious cream cheese spread is put on the bottom of this Easy Fresh Fruit Dessert Pizza, on which fruits such as berries, apples, and kiwi are piled.

    What Spread to Use for Fruit Pizza

    Whether it’s icing or NutellaTM, you’ll be hard-pressed to find a sweet spread that doesn’t taste well on top of a fruit-topped pizza. These are only a few of our favorite suggestions!

    Cream Cheese Spread

    Making fruit pizza with cream cheese is one of our favorite dessert recipes, and using it as a base is no exception. Cream cheese spread, when combined with flavors such as vanilla or maple, is fluffy and sweet, and it pairs well with a variety of fruit toppings and desserts. We encourage you to try our Apple-Gingerbread Crumble Cookie Pizza to see precisely what we mean.

    Nutella® Spread

    • The use of NutellaTM on your pizza is now officially permitted by the University of Chicago.
    • Any foundation, topped with fruits such as bananas and strawberries, and garnished with honey and nuts, will taste fantastic when you use this chocolate-hazelnut spread to spread on top.
    • It’s hard to resist this addictive banana-topped pizza made with NutellaTM, which is made even easier by using our easy microwave method to caramelize the bananas.

    Whipped Topping

    When in doubt, you can always rely on a dependable whipped topping to make a fruit pizza that is simple, quick, and very delicious. For those days when you’re running low on time and need to whip up a quick treat, this might be a terrific replacement for cream cheese frosting!

    What Toppings to Use for Fruit Pizza

    Fruit pizzas are topped with, you guessed it, fruit! From the varieties of fruit you pick to the designs you use to arrange the fruit, this is your opportunity to express your individuality and originality.

    Types of Fruit

    • In terms of what sorts of fruit you may use to top your fruit pizza, the sky is the limit when it comes to creativity. The following are some of our favorites: Berries (strawberries, blueberries, raspberries, and blackberries), Apples, Kiwi, Pineapple, Melon (such as cantaloupe! ), Peaches, Grapes, and Watermelon

    Other Toppings for Your Fruit Pizza

    • In addition to using fresh fruit, you can make your fruit pizza even more delectable by adding a few more finishing touches.
    • To decorate your fruit pizza, you may drizzle it with melted chocolate (dark, white, and milk chocolates are all delicious possibilities), caramel (make your own or use pre-made caramel topping that has been warmed in the microwave), or even hot fudge topping.
    • Sprinkle nuts, such as almonds, or crumbled cookies, such as gingersnaps or OreosTM, on top of your fruit pizza.
    • It’s also possible to dress up your fruit with a sprinkling of powdered sugar, additional citrus zest (we prefer lemon!) or a beautiful glaze by brushing it with apple jelly, like we did in our Easy Fruit Pizza recipe.

    Three Ways to Decorate Fruit Pizza

    Fruit pizza serves as a blank canvas for your creativity. You are free to personalize it as you like! We have three simple methods to design your fruit pie that will impress your family and friends. If you need some inspiration, check out our gallery for some inspiration.


    Arrange your fruit in concentric rings, with each ring containing a different sort of fruit.


    Using different varieties of fruit, create a colorful spiral design by alternating them.


    There is no need to follow a pattern! As gorgeous as the rings and spirals designs are, arranging your fruit in a random arrangement is equally as pleasing.

    How to Make Our Potluck-Favorite Easy Fruit Pizza

    • Our Easy Fruit Pizza recipe is routinely one of the most popular on Pillsbury.com, and for good reason. The simplicity of this dish, as well as its visually appealing appearance, have earned it rave reviews. Smdm7636, a Pillsbury fan, writes, ″Had a family party and it was a hit with everyone.″ My grandchildren couldn’t get their hands off of it. Everyone told me they wanted it for every family event, and I agreed with them. ″It’s so simple and wonderful!″ Here’s how to put it together. Ingredients 1/2 cup apple jelly
    • 1 package (8 oz) softened cream cheese
    • 1/3 cup sugar
    • 1/2 teaspoon vanilla extract
    • 2 kiwis, peeled and halved lengthwise
    • 1 cup halved or quartered fresh strawberries
    • 1 cup fresh blueberries
    • 1 cup halved or quartered fresh blueberries
    • 1/2 cup PillsburyTM refrigerated sugar cookies
    • Equipment a 12-inch pizza pan, cooking spray, a small bowl, an electric mixer, a spatula, a pastry brush, and a pizza cutter

    Equipment 12 inch pizza pan; cooking spray; small mixing bowl; electric mixer; spatula; pastry brush; pizza cutter; ingredients

    Watch the Video

    In this simple to follow video, you’ll see how to make a fruit pizza from scratch.


    • Is it possible to cook fruit pizza ahead of time?
    • It is simple to prepare the crust for fruit pizza ahead of time.
    • Whether you are using sugar cookie dough, pie crust, or crescent dough, simply bake the crust and allow it to sit at room temperature for up to 24 hours before using it.
    • For best results, we recommend that you top the fruit pizza approximately one hour before you want to serve it.
    • My cookie crust became too soft after being kept in the fridge for too long.
    • What can I do to avoid this?

    There are a few things you can do to prevent your crust from becoming too mushy while it’s being stored in the refrigerator.Allow the crust to cool fully before spreading the spread on top and adding the fruit.If you are creating the dough ahead of time, wait until an hour before you want to serve the pizza to apply the toppings on top of the pie.

    For best results, spread out the cut-up fruit on a sheet of paper towel before putting it on top of the pizza.This will allow the fruit to absorb some of the additional moisture before stacking it on top of the pizza.What if I want to use frozen fruit on my fruit pizza?If you want to make a fruit pizza, you may absolutely use frozen fruit!

    It’s important to remember to defrost and drain the frozen fruit before placing it on the pizza.

    5 Best Store Bought Pizza Dough You Can Buy

    • Store-bought pizzas might be a perfect compromise if you want a homemade pizza but don’t want to deal with the trouble of creating your own dough.
    • You may be creative with the sauce and toppings and come up with something delectable and completely unique to yourself.
    • There is no need to worry about yeast temperatures, resting durations, or the optimal technique for stretching dough!
    • For those who want a more convenient choice, what is the finest store-bought pizza dough available?
    • We’ll find out as soon as we can!
    • And we’ll give you all you need to know in order to make the best decision possible.

    So take this step to find out more…

    Different pizza crust options

    • Let’s start by having a look at the many alternatives to producing your own dough that are now available.
    • Prepared dough is available in a variety of shapes and sizes to suit your needs.
    • Some of it is packaged in a can.
    • All of the other sorts are in bags.
    • You may even forego the raw dough entirely and use a pre-made pizza crust instead of making your own.
    • In bakeries and the baking sections of supermarkets, you may get freshly made versions.

    Some supermarkets now sell frozen pie crusts.If you want to have a more real pizza-making experience, ready-made dough will be ideal for your needs.It is possible to have fun while practicing your stretching technique.

    And even if you make a mistake, it will be far easier to swallow than if you had created it from start!However, if time is of the importance, a pre-made crust may be the best option.Simply remove it from its box and it will be ready to be topped with your favorite ingredients.There is no need for stretching or rolling.

    See also:  Who Makes Gluten Free Pizza Near Me?

    1. The case for canned pizza dough

    • The usage of canned pizza dough is really simple.
    • Furthermore, because it is stored in an airtight container, it will remain fresh for an extended period of time.
    • If you’re looking for a convenient solution to keep on hand in case of a pizza emergency, this is a good choice.
    • There is a slight difference in texture between this and other types of pizza dough, but it is nevertheless delectably tasty.
    • If you use puff pastry as a basis for your pizza, you will get a similar result.
    • That will work well for pies with lighter toppings and sauces, for example.

    Combinations such as goat’s cheese and pears, or blue cheese and figs, are particularly delicious with this cheese.Pillsbury is a well-known brand of canned dough that has been around for decades.There are two types of crust available: traditional and thin crust.

    It’s a breeze to work with, and it produces excellent results with the smallest amount of effort.

    2. Frozen options

    • The dough is really simple to freeze, and the taste and texture will not be compromised when it is thawed.
    • Because of the frigid temperatures in your freezer, there is no danger of the yeast continuing to grow and ferment.
    • Ideally, place it in the refrigerator overnight to allow it to thaw completely before using.
    • But don’t be concerned if you don’t have the necessary time.
    • The solution is as simple as leaving it on the counter for a few hours.
    • Just make sure you don’t forget about it!

    If you leave it at room temperature for an extended period of time, it will become over-proofed.You should also keep an eye out for frozen fresh and part-baked crusts, in addition to frozen dough balls.If you need your pizza in a hurry, the latter option is a very good choice.

    After being frozen, they may be placed directly in the oven, where they will cook in a matter of minutes.Pizza crusts, whether they are freshly cooked or partially baked, will have a somewhat shorter shelf life than pizza dough.The latter may be stored in the freezer for approximately nine months.However, after the dough is stretched into crusts, the shelf life is closer to six months.

    They offer excellent frozen dough variants, as well as fresh and part-baked crusts, all of which are available at Lamonica’s.They also use only natural substances in the production of their goods.

    3. Fresh dough

    • Fresh pizza dough may be found in the bakery area of many supermarket shops.
    • Because it will not contain any preservatives, it will frequently have a better flavor than other options.
    • However, the negative is that it will not be as fresh as canned versions for as long.
    • Keep it refrigerated to avoid over-proofing, and consume it as soon as possible after purchasing to avoid spoiling the flavor.
    • If you aren’t going to use it within a week, you may put it in the freezer.
    • Do this as soon as you can after you’ve brought it home, and try to put it to use within three months of receiving it.

    4. Gluten-free options

    • It wasn’t long ago that following a gluten-free diet meant saying goodbye to pizza.
    • Fortunately, this is no longer the case.
    • Today, there is a wide variety of gluten-free doughs and crusts available on the market.
    • The lack of gluten, on the other hand, presents a problem.
    • If you use the wrong brand of pizza dough, your pizza may come out stringy and unappealing.
    • The good news is that there are a plethora of excellent options available.

    Trader Joe’s is one of our favorite grocery stores.It’s difficult to tell the difference between this and regular pizza dough.And, while the texture is obviously different, it is no less delicious as a result of it.

    The mouth feel here is chewier than that of a traditional pizza crust.However, there are still crunchy and crispy bits to be had around the edges.In addition, rubbing the dough with a little salt and olive oil before baking will result in a sharper finish to the bread.Make sure to bake it for at least 15 minutes before adding the toppings.

    After that, top it with your desired additions and bake it for another ten minutes or so in the oven.Made from rice and tapioca, this dough is low in cholesterol and gluten, making it a healthy alternative to bread.Although there are no additional herbs, this provides a blank canvas for you to paint with your sauce and toppings.In addition, it will work as well with either a thin or a thick crust pie.Trader Joe’s pizza dough is one of the most widely available brands of pizza dough on the market.Additionally, they provide traditional, whole-wheat, and Italian versions, in addition to their gluten-free formula.

    They are all excellent choices, and they are not prohibitively pricey.

    5. Check out your local pizzeria

    • Another option for purchasing pizza dough is to inquire with your favorite pizzeria about if they offer it.
    • Many people will help you, so don’t be scared to ask!
    • And doing so will frequently result in a dough ball that is exceptionally fresh and delicious.
    • After all, creating pizza is a specialty for the cooks at this establishment!
    • When working with fresh pizza dough from different sources, it is critical to store it appropriately in order to achieve the greatest results.
    • It should be kept refrigerated in the refrigerator and consumed as soon as feasible.

    It will keep for up to a week in the refrigerator, but the best pizza will be produced if it is utilized within four days.

    How to choose the best fresh dough

    • In order to make the best choice when purchasing fresh dough, there are a few things to check for while making your purchase.
    • The expiration date is the first and most evident of these considerations.
    • If feasible, pick a pack with an expiration date that is as far into the future as possible.
    • That is the dough that will be the freshest and will provide you with the most delicious flavor!
    • Rolling out the dough for your pizza foundation will be much easier if it has been formed into a ball.
    • For those in a hurry, this might be a time-saving feature.

    And, if the package is translucent, take a close look at the dough’s surface to see whether it has any imperfections.If the dough has a lot of bubbles on the surface, you should avoid using it.Those bubbles will have developed as a result of gases escaping from the dough, and they are an indicator that the dough has been over-proofed.

    As a result, when you come to work on it, there will be little or no air left in the tank.And that might result in a flavor that is bland and uninspired, as well as a rough texture.Last but not least, stay away from any packets in which the dough is adhering to the container itself.That indicates that it is damp, which signifies that it will be tough to deal with.

    Alternative pizza bases

    • If you want to spice things up a little, you can use anything other than dough as the basis for your pizza.
    • Flaky flatbreads and tortilla wraps are also excellent choices for this dish.
    • Flavored flatbreads, such as those made with tomato and garlic, bring a new depth to the flavor experience.
    • Furthermore, the lighter foundation allows you to pack in more pizza!
    • If you’re looking for something a little more substantial, how about French bread or naans?
    • Naans are particularly well suited to toppings that are heavily spicy.

    Try a pizza with chicken tikka and rocket for an Indian-inspired spin on the classic.Alternatively, slice some French bread and top it with a jar of sauce and a few mozzarella discs.It couldn’t be simpler, and it’s a terrific culinary activity for youngsters to get involved in.

    Polenta, on the other hand, is a good choice if you want something more nutritious.In a mixing bowl combine the flour, boiling water, cheese, and a pinch of salt.Then layer on the mozzarella, broccoli, peppers, and cherry tomatoes to finish it off with.Delicious!

    Serve up a side

    • The most advantageous aspect of buying store-bought pizza dough is that it will save you valuable time!
    • If you wanted to, you could use part of that to make a side dish to go with your pizza if you wanted.
    • The light, fresh aromas of a simple green salad would complement the dish well.
    • Alternatively, prepare a caprese salad by combining avocado, mozzarella, and fresh tomatoes.
    • It’ll be ready in a matter of minutes.
    • And it will give your dinner a real Italian flair — as well as beneficial vitamins and other elements – without adding calories.

    Ready for your next pizza evening?

    • This guide to the best store-bought pizza dough is intended for your enjoyment.
    • Whether you’re looking for canned, fresh, frozen, or gluten-free foods, you’ll find a wide variety of choices.
    • And, forgive the pun, they make the process of making your own pizza as simple as pie!
    • Alternatively, if you’re looking for something a little different, why not try one of our other pizza bases?
    • Pizza made using flatbread, naan, or French bread may also be wonderful.
    • We hope you have a great time with your next pizza night, no matter which choice you select.

    Good luck in the kitchen – and in the kitchen table!

    Pillsbury™ Classic Pizza Crust

    • With Pillsbury Classic Pizza Crust, it’s as simple as pie to make your own homemade pizza.
    • In contrast to frozen pizza crust, Pillsbury refrigerated pizza crust dough is ready to bake when it is opened from the refrigerator.
    • Simply unroll the pizza dough on a sheet pan and bake it for 8 minutes before adding your favorite toppings and finishing the baking process according to the package guidelines for delicious oven-fresh pizza with a golden brown crust.
    • Are you looking for more meal inspiration?
    • Discover new ways to create pizza dough with Pillsbury Pizza Crust in a range of Pillsbury recipes, such as traditional crowd-pleasing appetizers and easy everyday favorites, and you’ll have a new method to make pizza dough every day of the week.
    • Consider the memories you’ll be able to create.

    About This Item

    • TASTE OF HOME: Make a classic oven-baked pizza in minutes with this recipe.
    • REFRIGERATED PIZZA DOUGH: Never frozen, always fresh from the refrigerator
    • IN MINUTES, YOU CAN BE READY: There is no need to mix anything or make a mess
    • simply unroll, prebake, top with toppings, and continue baking.
    • USE OF BOX TOPS IN EDUCATION: Scanning your receipt will result in funds being donated to participating schools.
    • There are countless possibilities with classic pizza dough
    • it serves as a terrific foundation for your favorite pizza toppings.



    Allergy Information


    Nutrition Facts

    Serving Size 1/6 crust (65g) Amount Per Serving As Packaged Calories 160
    % Daily Value
    Total Fat  2g 2%
    Trans Fat  0g
    Cholesterol  0mg 0%
    Sodium  380mg 16%
    Total Carbohydrate  32g 12%
    Dietary Fiber  1g 3%
    Sugars  4g
    Incl. 4g Added Sugars   7%
    Protein  5g
    Iron  1.9mg 10%
    Potassium  220mg 4%
    Not a significant source of Vitamin D and Calcium

    Prep Instructions

    • Preheat the oven to 400 degrees Fahrenheit.
    • GREET any size nonstick cookie sheet with cooking spray.
    • The temperature for all other pan types is 425°F.
    • DOUGH SHOULD BE UNROLLED ON A COOKIE SHEET FORM to the proper thickness and form with your hands.
    • Preheat the oven to 350°F and bake the dough for 8 minutes.
    • ADD a finishing touch if preferred.

    BAKE for an additional 6 to 10 minutes, or until the crust is a deep golden brown.Extra toppings may need a longer cooking time.

    8 Glorious Ways to Use Pizza Dough — Besides Making Pizza!

    Pizza dough may be used in a variety of ways. Sure, its primary use is to bake pizza pies, but it may be utilized for a variety of other purposes as well. We have a super-simple recipe for homemade pizza dough you can try out here if you want to give it a shot! If you prefer store-bought, know that pizza dough can come to your rescue at any time of day or night.

    8 More Ways to Use Pizza Dough

    • Crackers are the perfect solution if you ever find yourself with little scraps of dough — the portions that don’t seem substantial enough to use for anything else but that you don’t want to throw away — crackers are the solution.
    • This has also become one of my favorite ways to repurpose leftover pizza dough in the past several years.
    • Roll the dough out very thinly and dock it with a fork to make a ring.
    • Then, coat the top with a thin layer of olive oil and sprinkle with salt before baking for 10 minutes at 400 degrees.
    • Once the crackers have cooled, split them into bite-sized pieces.
    • What’s more, guess what?

    Pizza dough may also be used to make homemade dinner rolls, if you don’t have time to make them from scratch.Simply cut and form the dough into balls the size of an apricot, and bake at 350°F for 30 minutes.Place them in a baking dish that has been gently greased and allow the dough to rise for 40 minutes.

    Then, liberally coat the tops with olive oil and sprinkle with sea salt before baking for about 20 minutes at 400 degrees, or until the tops are golden brown.Okay, so it’s not quite a baguette, but who’s keeping score?The only difference between dinner rolls and a long loaf is that you use a bit more dough for the loaf than you would for the rolls and roll it out much longer.Once the dough has been laid out, it should be allowed to rest for 40 minutes, or until it has about doubled in size.

    Once the top has been gently brushed with butter or olive oil, bake for about 20 minutes at 400 degrees, or until the top has turned golden brown and crisp.Pita bread and pizza dough are fairly similar in terms of preparation; in fact, there is little variation between the two recipes.Don’t be afraid to put your pizza dough to work for your next meal.One thing to bear in mind, though, is that The trick to cooking pita bread on the stovetop is to use a skillet that is extremely hot.

    5. Italian Grissini Breadsticks

    • You may create crackers out of little scraps of dough if you ever find yourself with a surplus of them — the pieces of dough that don’t seem substantial enough to use for anything else but are too good to throw away.
    • This has also become one of my favorite ways to repurpose leftover pizza dough in the past year or two.
    • Using a fork, poke holes in the dough to make it look more rustic.
    • After that, brush the top with a thin coating of olive oil and sprinkle with salt before baking for 10 minutes at 400 degrees.
    • Once the crackers have cooled, cut them up into bite-size pieces to serve as appetizers.
    • What’s more, you’re right.

    Pizza dough may also be used to make homemade dinner rolls, if you don’t have time to make them from scratch every week.Cut and roll the dough into apricot-sized balls, and bake at 350°F until golden brown.Prepare your baking dish with a little oil and set aside for 40 minutes while you allow the dough raise.

    Then, using a pastry brush, liberally coat the tops with olive oil and sprinkle with sea salt before baking for about 20 minutes at 400 degrees, or until golden brown.Granted this is not a genuine baguette, but who’s keeping score?!Using a bit more dough than you would normally use for dinner rolls and stretching it out longer is all it takes to make a long loaf rather than dinner rolls.If you want your dough to practically double in size, let it rise for 40 minutes after you’ve flattened it out.

    Once the top has been gently brushed with butter or olive oil, bake for about 20 minutes at 400 degrees, or until the top has turned golden brown and crispy.Between the recipes for pita bread and pizza dough, there is truly very little difference.To make your next lunch a success, put the pizza dough to work!Remember this, though: There is one thing you must remember.An very hot pan is essential for successfully baking pita bread on the stovetop.

    10 Tips for Using Store Bought Dough to Make Pizza at Home

    • You can create delicious homemade pizza using store-bought crust, saving yourself the time and effort of creating your own dough.
    • This page contains my best tips and techniques for producing wonderful pizza at home with store-bought dough, as well as a variety of topping suggestions.
    • We eat various kinds of pizza and flatbreads in this family, and we don’t make a distinction between them.
    • We’ve experimented with naan pizza, 2-ingredient dough pizza, and a variety of homemade pizza doughs.
    • Store-bought pizza dough, on the other hand, is my preferred method of making homemade pizza dough.
    • Using store-bought pizza dough ensures that you are getting the real deal, authentic yeast dough that is so fantastic for cooking pizzas and flatbreads, without the trouble of making your own dough and watching it rise for hours on end.

    This results in the ideal crispy/chewy texture, with bubbles appearing in all the appropriate places.″This is comparable to a $15 gourmet restaurant flatbread pizza!″ you’ll exclaim after taking just one mouthful.Recipes that are related: Pizza with Chicken Satay on a Flatbread

    Where to buy pizza dough

    • If you don’t want to deal with the effort of creating your own dough, you may create delicious homemade pizza with shop purchased crust.
    • This page contains my best tips and techniques for producing wonderful pizza at home using store-bought dough, as well as a variety of topping suggestions.
    • In this family, we eat all kinds of pizza and flatbreads, and we don’t make a distinction between them.
    • This week, we prepared naan pizza, dough pizza made with only two ingredients, and several different types of homemade pizza crust.
    • Store-bought pizza dough, on the other hand, is my preferred method of making homemade pizza.
    • Using store-bought pizza dough ensures that you are getting the real deal, authentic yeast dough that is so fantastic for cooking pizzas and flatbreads, without the trouble of making your own dough and watching it rise for many hours.

    When you bake it, you get that ideal crispy/chewy texture with bubbles in all the right spots.″This is like a $15 gourmet restaurant flatbread pizza!″ you’ll exclaim after just one bite.Recipes related to this one are available here.

    Flatbread Pizza with Chicken Satay

    How to store bought pizza dough

    • You may store thawed/refrigerated dough in the refrigerator for several days, or even up to a week or more, depending on when it was prepared.
    • You may also freeze the dough and then defrost it out before using it, either in the fridge or on the counter, depending on your preference.
    • For help in rolling out pizza dough, see the tips below (it should be almost at room temperature, not cold for easier rolling).
    • Recipes that are related: Using store-bought pizza dough, make Stromboli Roll-ups.

    How to make homemade pizza with store bought crust

    I am pleased to announce that I have perfected the art of making delectable semi-homemade pizza. Here are all of my pizza-related tips that I’ve jotted down over the course of several months of pizza experimentation.

    1) Use pizza dough that’s almost past its prime

    • Perhaps it is just me, but I find that dough that is nearing its expiration date is the most delicious.
    • I’m not sure what it is, but I think it has something to do with the yeast having more time to do its job and generate a yeasty flavor.
    • I advocate purposely delaying the usage of the dough until the expiration date has passed.
    • Alternatively, if you purchased the dough from a pizza restaurant and it does not contain an expiration date, you may keep it refrigerated for up to a week before using it.

    2) Let the dough sit out at room temperature for 30 minutes or so before rolling.

    When the weather heats up, it becomes much simpler to roll out smoothly.

    How to roll out store-bought pizza dough

    The practice of rolling out the dough is an important part of creating delicious pizza at home. It may be difficult the first few times, but following these guidelines can assist.

    3) Use flour to prevent sticking

    To prepare your cutting board or rolling surface before rolling out the dough, sprinkle a thin coating of flour on it. This will prevent the dough from adhering to the board, the rolling pin, and even your hands as you are working with it.

    4) Roll it thin if you like a crispy crust.

    You should spend the extra time rolling out your pizza crust as thinly as you possibly can without breaking it if you want a particularly crispy crust on your pizza. If you’re new to rolling out dough, you can assume ″that’s good enough″ and wind up with a thicker crust because you didn’t realize you needed to push it out farther.

    5) Roll your pizza dough on parchment paper

    Use parchment paper when you want to roll out incredibly thin dough so that you can move it from your countertop to a cookie sheet or pizza stone without ripping it – simply slide it over the parchment paper into the cookie sheet or pizza stone.

    6) Don’t use a ton of sauce

    The pizzas I’ve prepared have either had a small layer of pizza sauce on the bottom, some pesto on top, or simply a drizzle of olive oil on top of the sauce. When there is too much sauce on the bottom crust, it is difficult to get it extremely crisp.

    7) Use olive oil

    Distribute a thin coating of olive oil on the baking sheet before pre-baking the dough, and also apply a tiny quantity to the corners of the crust before baking the finished pie crust.

    8) Pre-bake the crust for 3-4 minutes before adding the toppings

    This helps to seal the dough, preventing it from becoming soggy from the toppings. Due to the fact that I did not have a fancy pizza pan or baking stone, I just used an ordinary cookie sheet for this recipe. You may put whatever you want on top of your pizza, or you can have everyone put their own together.

    9) Get the oven HOT

    Preheat your oven to 475-500 degrees Fahrenheit for the finest outcomes possible (you may need to experiment to find the oven temperature that works best for your particular oven). A hot oven is essential for achieving a crispy crust, but you don’t want it to become too hot or it may burn.

    10) Experiment with toppings

    Making pizza at home is a lot of fun because you can experiment with different flavor combinations and toppings that you wouldn’t normally see on a regular restaurant pizza.

    Unique pizza topping ideas:

    • Brie, sage, and prosciutto are three of my current favorite cheeses to pair together. If you’ve never tried these ingredients together before, you’re in for a treat
    • they’re delicious.
    • BBQ Chicken Pizza (also known as Barbecue Chicken Pizza): BBQ sauce, grilled chicken, chopped red onion, cilantro, and cheese are the ingredients for this dish.
    • I enjoy preparing a ″Salad Pizza″ by topping a baked pizza with arugula that has been gently seasoned.
    • Garlicky broccoli cooked in the oven is a delicious topping for your pizza.
    • Instead of sauce, use pesto as a base for your pizza and top it with chicken, fresh tomatoes, and buffalo mozzarella, like in this Pesto Pizza with Fresh Tomatoes.
    • A Mouth on Fire pizza with hot marinara, spicy Italian sausage, sliced jalapenos, and red pepper flakes is perfect for those who want a little heat.
    • Cook leftover chicken tikka masala into an Indian-style pizza with the rest of the ingredients.

    Since I figured out the secret to producing the perfect crust, we’ve been making pizza at home nearly exclusively rather than purchasing it from a restaurant. Please give it a go and report back to me on your experience. Thanks!

    How to prepare refrigerated dough for pizza use

    Q Bubbles in my chilled dough continue to be a source of contention for me.What exactly am I doing incorrectly?A In the process of manufacturing pizza, it is essential to prepare the refrigerated dough for usage before it is used.If it’s done incorrectly, your oven tender will acquire an unwarranted affinity to the bubble popper as a result of the experience.Your dough will have cooled down to approximately the same temperature as the interior of the cooler or retarder after it has been stored in the cooler or retarder for a further 18 hours or more.

    If you remove the dough from the chiller and immediately transfer it to the create table before placing it in the oven, the dough will have a strong inclination to bubble up throughout the baking process.What is the answer to this problem?Once the dough has been removed from the cooler, it should be covered to avoid drying out and allowed to rest at room temperature for up to 212 hours, or until the dough ball temperature reaches 50°F (see note below).Then you may put it on the baking sheet and bake it, knowing that its tendency to bubble will be significantly diminished, if not completely eradicated.As soon as the dough has reached a stage where it can be opened easily and baked without bubbling, it is usually suitable for use within three hours after baking.

    Alternatively, any dough that is not utilized within this time frame can be preopened, placed on screens, and kept on a wire tree rack in the refrigerator for use later in the day.(It is important to cover these pizza skins after approximately 30 minutes in the cooler to prevent them from drying out too much.) To use the preopened skins, remove the cooling rack from the cooler while keeping it covered, and allow the pizza skins to temper at room temperature for approximately 30 minutes before baking.The skins may then be removed from the screens, the size and form of the skins can be adjusted as needed, and the skins can be transferred to the build table in preparation for usage.

    Please keep in mind that if you are baking on a screen, you should remove the preopened skin from the storage screen and place it onto a baking screen; this will reorient the screen marks on the dough skin, decreasing the likelihood that the dough will flow into the screen openings and expand during baking, potentially locking the baked crust to the screen.

    Pizza Dough Recipe

    • Q Bubbles in my chilled dough continue to be a source of frustration. Was it my fault that I was making a mistake? A In the process of preparing pizza, it is essential to prepare the chilled dough for usage before it is baked. The improper way to approach it will result in your oven tender being overly enamored with the bubble popper. Your dough will have cooled down to approximately the temperature of the cooler’s interior after being stored in the cooler or retarder for 18 hours or longer. If you remove the dough from the chiller and immediately transfer it to the create table before placing it in the oven, the dough will have a strong inclination to bubble up throughout the baking procedure. Was there a way to fix this? Once the dough has been removed from the cooler, it should be covered to avoid drying out and let to rest at room temperature for up to 212 hours, or until the dough ball temperature reaches 50°F, before baking. This is followed by baking on the create table, where its tendency to bubble will be significantly diminished, if not completely removed. It is usually safe to use the dough for the following three hours when it has reached the stage where it can be opened easily and baked without bubbling (around an hour). During this time period, any dough that is not utilized can be preopened, placed on screens, and kept on a wire tree rack in the refrigerator for use later on throughout the day. Note: After about 30 minutes in the cooler, cover the pizza skins to prevent them from drying out too much. To utilize the preopened skins, remove the cooling rack from the cooler, keeping it covered, and allow the pizza skins to temper at room temperature for approximately 30 minutes before using them again. Once they have been removed from the displays, you may change the size and form of the skins as needed before transferring them to the create table where they will be used in the final production. Please keep in mind that if you are baking on a screen, you must remove the preopened skin from the storage screen and place it onto a baking screen
    • this will reorient the screen marks on the dough skin, decreasing the likelihood that the dough will flow into the screen openings and expand during baking, potentially locking the baked crust to the screen.
    1. Nutritional Information
    Nutritional analysis per serving (10 servings)

    There are 253 calories, 3 grams of fat (with 0 grams of saturated fat), 2 grams of monounsaturated fat, and 1 gram of polyunsaturated fat in this meal.There are 48 grams of carbs, 2 grams of dietary fiber, 0 grams of sugar, and 7 grams of protein in this meal.Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided.It should not be construed as a substitute for the advice of a licensed professional nutritionist.


    1. It contains: 253 calories, 3 grams of fat (with no saturated fat), 2 grams of monounsaturated fat, and 1 gram of polyunsaturated fat
    2. 48 grams of carbs (with 2 grams of dietary fiber and zero grams of sugar)
    3. 7 grams of protein
    4. and 153 milligrams of sodium. The information provided is Edamam’s best guess based on the ingredients and cooking methods available at the time of publication. If you are a professional nutritionist, this information should not be regarded a substitute for his or her expertise.

    Susan’s Cooking School-Pizza Dough FAQs

    I frequently receive questions regarding my pizza dough video/recipe, so I’ve compiled my responses here for your convenience.If you’re seeking for my simplest and most accessible pizza method and video, go no further than Pizza for Two, which I recently released.This recipe requires no special equipment, and it produces two individual-size pizzas, which are ideal for the novice cook who wants to experiment with different toppings and combinations.Please bear in mind that in order to be a great baker, it is frequently important to experiment.It’s possible that your ingredients and baking equipment are completely different from mine.

    The good news is that making pizza is not prohibitively costly, and the majority of the time, the outcomes of your experiments will be delectable.Have fun with it and don’t be afraid to deviate from the recipe to suit your preferences.It is beneficial, however, to have a basic grasp of the components, their functions, and the procedures used in the manufacture of yeast dough.Greetings and Best Wishes for Baking!

    Can I use all purpose flour instead of bread flour?

    When compared to all-purpose flour, bread flour contains a larger percentage of protein.It is this protein that, when coupled with water, creates gluten in the dough.Kneading helps to increase the production of gluten.This allows the dough to expand more easily and results in a chewier crust on the pizza.I choose King Arthur bread flour because it contains a high concentration of high-quality protein and is neither bleached or bromated.

    If you prefer to use all-purpose flour, you will often require less liquid in your recipe.Instead of using 114 cups water in my pizza dough recipe, use 1 cup plus 2 teaspoons water instead.If the dough appears to be too dry, add a small amount of water at a time.It may be necessary to add extra flour, 1 tablespoon at a time, if the mixture is too moist.In my opinion, it is worthwhile to spend a little more money on high-quality flour.

    A second alternative if bread flour is not readily accessible in your area is to fortify your flour with wheat gluten, which can be obtained in some grocery shops and online.It is referred to as ″Vital Wheat Gluten″ in some circles.Consider adjusting the amount of wheat gluten used in my pizza dough recipe from 1.5 pounds to 1-3 teaspoons per 1.5 pounds of flour.

    It is possible that you will need to add extra water.Note down the precise quantities you use so that you may make modifications the next time you prepare a batch of cookies.Don’t be frightened to try something new.Because the quality of flour (and water) can vary widely from area to region and nation to country, some experimentation may be required.

    Why doesn’t my yeast get foamy or dough rise like yours does?

    It’s possible that your yeast isn’t fresh enough.This can be difficult to determine, since I have purchased yeast where the expiration date was good, but the yeast was contaminated with bacteria.Make an effort to source yeast from a new supplier, one with a larger turnover, if possible.While it’s possible that your yeast did not become frothy when combined with the warm water and sugar in Step one, it may still be alright.Occasionally, the reaction time is slow and/or the water is too chilly for the situation.

    It is entirely up to you whether or not you choose to take a chance on it!Some of my pizza recipes, such as Pizza for Two, do not call for the yeast to be frothy at all; these are examples of such recipes.Instead, I simply wait a brief length of time to allow it to soften.Temperature can also be a source of difficulty for yeast development.Yeast, like humans, enjoys a warm environment.

    The dough will take a long time to rise if it is kept in a chilly environment.It is possible to destroy your yeast if the water is too hot.To be safe, avoid using water that is hotter than 110 degrees Fahrenheit (43 degrees Celsius).

    The quality of the water might also be a concern.It is possible that your water has a high concentration of chlorine or other substances that impede yeast development.When I’m creating yeast dough, I’ll frequently use spring water.To eliminate chlorine from tap water, I’ve also had success by boiling it.

    • Just make sure to allow it to cool to a warm temperature before using it so that the yeast does not become killed.
    • Please keep in mind that using too much yeast will destroy your dough, even if it causes your dough to rise faster.
    • I highly advise avoiding overindulging in yeast.
    • A bad flavor and a dry texture are produced in yeast baked goods as a result of this.

    What if I don’t have a pizza stone?

    I have a video and blog piece titled ″No Pizza Stone?″ that you may watch.This article, No Problem!, goes into great detail on the issue.An alternative to using a stone is to bake on an aluminum sheet pan that has been prepared in the oven.You can see this being done at the conclusion of my video on how to make pizza sauce.Another option is to preheat your oven to 400 degrees Fahrenheit.

    Place the spread out dough on a baking sheet that has been lubricated (I use extra virgin olive oil).Lay down the toppings on top of the dough.To make a lighter pizza, cover lightly with a kitchen towel and allow the dough to rise a little longer (uncover before baking).Due to the thickness of the dough, the baking time may vary.It typically takes between 20 and 25 minutes.

    When finished, the bottom should have a uniform layer of browning on it (check carefully, because the pizza will be very hot).

    What is the weight of the finished dough?

    My video and blog entry, No Pizza Stone?, are available on YouTube.A great article on the subject entitled No Problem!Instead of using a stone, you could try baking your dish on an aluminum sheet pan that has been preheated in the oven.Towards the conclusion of my pizza sauce video, you can see this being done.Preheat your oven to 400 degrees Fahrenheit as an alternative technique.

    Prepare a baking sheet by brushing it with oil (I use extra virgin olive oil).Place the spread out dough on top of it.Place the toppings on top of the dough and bake for 30 minutes.To make a lighter pizza, cover lightly with a kitchen towel and allow the dough to rise a bit further (uncover before baking).Due to the thickness of the dough, the baking time will vary.

    On average, it takes around 20-25 minutes to complete the process.Cooking should be completed when the bottom is uniformly browned (check carefully, because the pizza will be very hot).

    Can the recipe be divided in half?

    Yes, however I frequently make the entire dish and then either freeze or chill the extra pizza to save time (s).Leftovers are one of my favorite things!You may alternatively bake one pizza and store the leftover dough in the refrigerator (see below).If you only want to create a little batch of dough, my Pizza for Two recipe makes a lot smaller volume of dough and is rather simple to put together.It just asks for a 2-3 minute kneading time, but you may knead it for a longer period of time if you want a more elastic dough, as I demonstrated in my original How to Make Pizza Dough tutorial.

    Can I use a mixer to make the dough?

    For the preparation of pizza dough and other yeast doughs, a heavy-duty stand mixer fitted with a dough hook attachment is recommended.Stir the ingredients together for a few seconds to fully integrate the dough.(This may be accomplished using the dough hook, saving you the trouble of washing another tool.) Then, on speed two for 5-6 minutes or speed one for 10 minutes, mix until well combined.If your mixer sounds like it is straining, reduce the speed to a lower setting.Important: Follow the manufacturer’s directions to ensure that you do not exceed the maximum amount of dough that your mixer can handle.

    A KitchenAid Pro 600 6 qt.Mixer is now in use in my kitchen.The following are a couple of links to my films in which I demonstrate how to use a stand mixer: Baking Bagels and Making Dough with Fresh Yeast.

    Can I freeze the dough?

    It is possible to freeze the dough, however the yeast does not fare well in a deep freezer setting.You shouldn’t anticipate the dough to rise much, if at all, once it has been taken out of the freezer.The dough will be a little slack, but it will work.The following is a recommendation for storing the entire pizza in the freezer.If you have excess dough, I recommend either refrigerating it for two to three days or (as I typically do) cooking all of the pizzas while the oven is still hot and then refrigerating or freezing whatever is left over.

    Pizza reheats nicely, plus you get to enjoy a day without having to prepare or clean up after yourself!If my recipe yields too much dough for your needs, you are welcome to cut the batch in half if necessary.You may also use this dough to make other baked items, but that is a topic for an other blog post altogether.You may also use my Pizza For Two recipe to produce a smaller amount of dough for your pizza.

    At which point during the dough making process would it be best to freeze or refrigerate?

    When it comes to refrigeration, you may do it after virtually any stage, although it’s most effective after the first rise (or a little before).Refrigerate it for 1-3* days after covering it with plastic wrap.Allow enough space for the dough to expand since it will continue to rise after it has been baked.Even while the pizza dough will be more tasty after a day in the fridge, it will begin to decay once the yeast has used all of the excellent food that is available.After removing the dough from the refrigerator, reshape it and allow it to rise again, covered, in a warm area for at least one hour.

    Because of the coldness of the dough, this process may take some time.It is vital to let the dough to warm up and rise before stretching it, otherwise the gluten will get too tight and you will be unable to stretch the dough.The wait will be well worth it!I’ve had terrific success freezing complete raw pizzas on a greased or parchment-lined baking sheet and then placing them in a plastic bag.Allow the pizza to come to room temperature before baking it when you’re ready to use it.

    You can refrigerate the dough that has already been rolled or stretched, but I recommend placing it in the oiled or paper lined baking sheet that you want to use for baking and covering it with plastic wrap.Once the dough is in the pan, it should not be refrigerated for more than 30 minutes or it will leak moisture and begin to adhere to the bottom of the pan.That varies according to the temperature of your refrigerator

    My dough looks dry.

    The amount of water required might vary based on the humidity level, the hardness of the flour, and other factors. Next time, if the dough appears to be too dry as you begin to combine it, add a small amount of more water (1 tablespoon at a time). Please avoid adding too much flour because this will result in the dough being excessively moist and sticky.

    The dough tears when I try to stretch it.

    It’s possible that the dough is overly dry, or that it hasn’t been let to rest long enough.The dough should be rounded (as shown in the video) and allowed to rise before attempting to stretch it out as shown in the video.Molding and/or manipulating yeast dough causes the gluten to become activated and tighten the dough structure.Before it can be stretched out, the dough needs to be let to rest.

    My dough seems to sticky.

    If the dough appears to be overly sticky, consider adding a small amount of additional flour at the beginning of the kneading procedure.Flour that is added late in the game will not receive adequate kneading.The dough should have a slight sticky feel to it, but it might also be quite dry.Kneading and resting the dough allows the gluten to absorb more water, resulting in a less sticky dough as time goes on.

    How long should the dough rest before stretching?

    This can take anywhere from 30 minutes to an hour, depending on how tightly the dough was rounded, the temperature of the room, the strength of the dough, and other factors.When you push the surface of the dough with the tip of your finger, it should retain its dented appearance.Making yeast doughs involves a large number of factors that are difficult to manage, making it impossible to determine precise cooking timings.Each baker will benefit from their previous experience in determining whether to proceed to the next stage.

    Why is my dough is sticky and collapses when I try to test it to see if it has risen enough?

    It is normal for the dough to be a touch sticky at this point.In order to determine whether or not the impression is retained, powder your hand before pressing your finger into the dough.In contrast, the deflation of the dough indicates that it is either overrisen or that your dough is not sufficiently sturdy.The dough will be at its finest if it is produced using high-quality bread flour (such as King Arthur) and is kneaded thoroughly.When you shape the dough prior to rising, you are also creating a tight surface that helps to contain the CO2 in the dough and keep it from collapsing.

    How do I use store bought pizza dough?

    When using readymade pizza dough, allow the dough to rest at room temperature in a sealed bag or covered container until it has risen somewhat before attempting to spread it out.It has been my experience that store-bought dough is generally more difficult to stretch out than homemade dough.It is beneficial to grease the dough before stretching it.Although olive oil is preferred, any vegetable oil can suffice.

    Do I have to use olive oil? What is the difference between extra virgin and regular olive oil?

    To make the dough, you may use any vegetable oil you choose – you can even add butter if you want to.In this recipe, the oil is a fat that makes the dough easier to manage when baking and prevents the crust from drying out in the oven, allowing it to rise even higher and produce a lighter result.You may omit the oil if you like, but you may need to increase the water by a little percentage.An extra virgin olive oil is a very flavorful oil that is derived from the initial pressing of olives, without the use of solvents or high temperatures, and has a strong aroma and taste.It is the most costly olive oil available, but it is also the greatest in terms of quality and taste.

    It’s the type of oil I love to work with.

    How can I tell if the pizza is cooked?

    Check the bottom to check if it’s browned in any places. If your dough is excessively thick, it may color too rapidly, necessitating the need to bake for longer periods of time or even at a lower temperature than recommended. In addition, the top should be bubbling at the moment. My video No Pizza Stone, No Problem shows you how to make a bubbling cooked pizza without a pizza stone.

    Can I make gluten free pizza with your recipe?

    Gluten is the material generated when wheat flour (which contains gluten-creating components) is combined with water (or anothe

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