{"id":1341290,"date":"2019-12-12T11:31:13","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/the-best-pizza-dough\/"},"modified":"2024-12-16T02:42:40","modified_gmt":"2024-12-16T08:42:40","slug":"the-best-pizza-dough","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/the-best-pizza-dough\/","title":{"rendered":"Homemade Pizza Dough"},"content":{"rendered":"<div class=\"video-player jwplayer jwplayer-container\" id=\"jwp_a13053d23f10235c8c43d8db956b1ad4\" style=\"background: url(https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/12\/The-Best-Pizza-Dough_EXPS_TOHFM20_243471_E09_24_2b-38-1024x1024.jpg) no-repeat center center; height: 0; padding-bottom: 56.25%;\"><\/div><div class=\"video-content-link\" data-player-id=\"jwp_a13053d23f10235c8c43d8db956b1ad4\" style=\"display:none\"><span class=\"expand-icon\">&#9432;<\/span><\/div>\n<p>Knowing how to make pizza dough is essential. Sure, ordering from a <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-pizza-in-every-state\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-pizza-in-every-state\/\" data-module=\"content engagement\" data-position=\"embedded links\">pizza chain<\/a> is a familiar way to kick off the weekend, but it&#8217;s surprisingly easy to whip up our <a href=\"https:\/\/www.tasteofhome.com\/article\/meet-the-taste-of-home-test-kitchen-team\/\" data-name=\"www.tasteofhome.com\/article\/meet-the-taste-of-home-test-kitchen-team\/\" data-module=\"content engagement\" data-position=\"embedded links\">Test Kitchen<\/a>&#8216;s pizza dough recipe and make a <a href=\"https:\/\/www.tasteofhome.com\/collection\/deliciously-weird-pizzas\/\" data-name=\"www.tasteofhome.com\/collection\/deliciously-weird-pizzas\/\" data-module=\"content engagement\" data-position=\"embedded links\">specialty pizza<\/a>. Believe it or not, this dough comes together in about 30 minutes, and you can bake it after a short proof. It&#8217;s almost as fast as your go-to <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-frozen-pizzas\/\" data-name=\"www.tasteofhome.com\/collection\/best-frozen-pizzas\/\" data-module=\"content engagement\" data-position=\"embedded links\">frozen pizza<\/a>! The best part: You don&#8217;t need any special tools or ingredients.<\/p>\n<h2>Pizza Dough Ingredients<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Flour<\/strong>: You can use all-purpose flour in this pizza dough recipe. If you&#8217;re willing to go the extra mile, use <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-double-zero-flour\/\" data-name=\"www.tasteofhome.com\/article\/what-is-double-zero-flour\/\" data-module=\"content engagement\" data-position=\"embedded links\">double zero flour<\/a> (aka &#8220;00 flour&#8221;). This flour is usually imported from Italy and will give the dough a noticeably silkier texture.<\/li>\n<li><strong>Active dry yeast<\/strong>: This <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\" data-name=\"www.tasteofhome.com\/article\/all-about-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of yeast<\/a> has to be proofed\u2014or activated in warm water\u2014before using. Make sure to check the expiration date on the package. Expired yeast isn&#8217;t as effective, and the dough will not rise properly.<\/li>\n<li><strong>Water<\/strong>: Water temperature is critical with yeasted dough recipes. It must be hot enough to activate the yeast but not so hot that it can kill it. For active dry yeast, the ideal temperature is 110\u00b0 to 115\u00b0F.<\/li>\n<li><strong>Salt<\/strong>: Salt does more than just add flavor. It strengthens the dough&#8217;s gluten structure so the crust will stretch without tearing. Salt also slows down fermentation, so the dough won&#8217;t rise too quickly.<\/li>\n<li><strong>Sugar<\/strong>: Sugar isn&#8217;t strictly required for pizza dough, but it speeds up the proofing process. It provides the yeast with the nutrients it needs to grow. You can swap in honey or agave nectar if you don&#8217;t want to use sugar.<\/li>\n<li><strong>Oil<\/strong>: Oil helps the dough stretch more easily. It also aids with browning, so your pie will crisp up to a gorgeous golden color. Choose aromatic <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">olive oil<\/a> to add extra flavor to the dough.<\/li>\n<li><strong>Dried herbs<\/strong>: Herbs like dried basil, oregano and marjoram are optional, but they add fantastic flavor that pairs well with pizza sauce and toppings.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Proof the yeast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1974413 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_1-1.jpg?fit=700%2C1024\" alt=\"Proofing the yeast\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">proof yeast<\/a>, mix the warm water and 1 teaspoon sugar in a small bowl. Add the active dry yeast and whisk until dissolved. Let stand until the mixture is frothy and bubbles form on the surface.<\/p>\n<h3>Step 2: Make the pizza dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974414\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_2.jpg?fit=700%2C1024\" alt=\"Adding yeast in flour in large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, whisk 3 cups of the flour with the salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Once combined, make a well in the center of the flour. Add the yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.<\/p>\n<p>The dough has the right amount of flour when it&#8217;s soft but not sticky.<\/p>\n<h3>Step 3: Knead the dough<\/h3>\n<p>Turn the dough onto a floured surface, and knead until the dough is smooth and elastic, six to eight minutes. For a hands-off method, <a href=\"https:\/\/www.tasteofhome.com\/article\/kneading-dough-with-a-stand-mixer\/\" data-name=\"www.tasteofhome.com\/article\/kneading-dough-with-a-stand-mixer\/\" data-module=\"content engagement\" data-position=\"embedded links\">knead the dough with a stand mixer<\/a> for about three minutes. Add more flour to the surface as needed.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Gently poke the dough to see if it&#8217;s finished. The dough ball should spring back to its original shape. (<em>Psst:<\/em> Here are other great tips to tell if you&#8217;re <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">kneading dough the right way<\/a>.)<\/p>\n<h3>Step 4: Rest and chill<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974430\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_3.jpg?fit=700%2C1024\" alt=\"Pizza dough resting in large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the dough in a large greased bowl. Turn the dough once to grease the top. Cover it, and let it rise in a warm place for 30 minutes. Then, transfer the bowl to the refrigerator. Chill overnight.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Cold fermentation in the refrigerator improves flavor and makes the dough easier to stretch. But if you forgot to plan ahead, skip the overnight chill.<\/p>\n<h3>Step 5: Let dough come to room temp<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1974431\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_4.jpg?fit=700%2C1024\" alt=\"Pizza Dough ball resting white surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Allow dough to come to room temperature before rolling.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Room-temperature dough is much easier to work with! It will stay in place as you stretch it instead of springing back into a smaller circle.<\/p>\n<h2>How to Stretch Pizza Dough<\/h2>\n<p>Punch the dough down to release the air. Then, turn it out onto a work surface, and shape it into a large ball. Use a dough cutter to separate the ball into two pieces.<\/p>\n<p>From there, it&#8217;s time to form the crust. You can roll the dough with a rolling pin, but rolling pins can make the dough tough. This pizza dough recipe is very malleable, so we like to stretch it by hand. That creates a lighter, airier crust.<\/p>\n<p>Transfer the dough to a 12-inch square of parchment paper or a 12-inch pizza pan. Use your palms to flatten the dough into a large circle. Gently pull and stretch the edges as you go. If the dough won&#8217;t stretch easily, take a break and let it rest for a few minutes.<\/p>\n<h2>How to Make Pizza with Homemade Pizza Dough<\/h2>\n<p>Use this pizza dough to make your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-pizza-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-pizza-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pizza recipes<\/a>. It can make several <a href=\"https:\/\/www.tasteofhome.com\/collection\/guide-to-regional-pizza-styles\/\" data-name=\"www.tasteofhome.com\/collection\/guide-to-regional-pizza-styles\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of pizza<\/a>, but the cooking method varies slightly. Here are our top recommendations for how to use homemade pizza dough.<\/p>\n<ul>\n<li><strong>Use a pizza pan<\/strong>: Prick dough thoroughly with a fork. Bake in a 400\u00b0 oven until lightly browned, 10 to 12 minutes. Then, top the crust with pizza sauce (check out our Test Kitchen&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/best-store-bought-pizza-sauce\/\" data-name=\"www.tasteofhome.com\/article\/best-store-bought-pizza-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">best store-bought pizza sauces<\/a> for a shortcut), cheese and your <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pizza-toppings\/\" data-name=\"www.tasteofhome.com\/collection\/best-pizza-toppings\/\" data-module=\"content engagement\" data-position=\"embedded links\">pizza toppings<\/a>. Bake until golden brown and the cheese is bubbling, 12 to 15 minutes.<\/li>\n<li><strong>Deep-dish pizza in a cast-iron skillet<\/strong>: To make a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/deep-dish-sausage-pizza\/\" data-name=\"www.tasteofhome.com\/recipes\/deep-dish-sausage-pizza\/\" data-module=\"content engagement\" data-position=\"embedded links\">deep-dish pizza<\/a>, roll the dough out into a 15-inch circle. Transfer to a well-greased 12-inch heavy ovenproof skillet or round baking pan. Let the crust drape over the edge. Add sauce, cheese and toppings. Bake at 400\u00b0 for 20 minutes. Sprinkle on additional cheese, and bake until the crust is browned, 10 to 15 minutes longer. Let stand for 10 minutes before slicing.<\/li>\n<li><strong>Bake in an outdoor pizza oven<\/strong>: <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-outdoor-pizza-ovens\/\" data-name=\"www.tasteofhome.com\/collection\/best-outdoor-pizza-ovens\/\" data-module=\"content engagement\" data-position=\"embedded links\">Outdoor pizza ovens<\/a> like the <a href=\"https:\/\/www.tasteofhome.com\/article\/ooni-pizza-ovens\/\" data-name=\"www.tasteofhome.com\/article\/ooni-pizza-ovens\/\" data-module=\"content engagement\" data-position=\"embedded links\">Ooni pizza oven<\/a> replicate the atmosphere of <a href=\"https:\/\/www.tasteofhome.com\/article\/this-is-why-brick-ovens-make-the-best-pizza\/\" data-name=\"www.tasteofhome.com\/article\/this-is-why-brick-ovens-make-the-best-pizza\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic brick ovens<\/a>. That gives homemade pizza a perfectly crisp edge and a gooey, cheesy top. They&#8217;re also a lot hotter than indoor ovens, so you don&#8217;t have to par-bake the dough. Simply put the toppings directly on the raw dough. Then, cook the pizza according to the oven&#8217;s instructions. Depending on the pizza oven and its temperature setting, it may only take one to two minutes.<\/li>\n<li><strong>Grill your pizza:<\/strong>\u00a0Lay down a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-pizza-stone\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-a-pizza-stone\/\" data-module=\"content engagement\" data-position=\"embedded links\">pizza stone<\/a> and cook the pizza on top. Some grills have special features for making wood-fired pizza.<\/li>\n<\/ul>\n<h2>Other Uses for Homemade Pizza Dough<\/h2>\n<ul>\n<li><strong>Calzones:<\/strong> Calzones are essentially pizzas folded in half, sealed and baked. You can use this homemade pizza dough to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-calzones\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-calzones\/\" data-module=\"content engagement\" data-position=\"embedded links\">quick calzones<\/a> or tempting <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pepperoni-pizza-pockets\/\" data-name=\"www.tasteofhome.com\/recipes\/pepperoni-pizza-pockets\/\" data-module=\"content engagement\" data-position=\"embedded links\">pizza pockets<\/a> stuffed with tasty fillings.<\/li>\n<li><strong>Stromboli: <\/strong>Roll this pizza dough with fillings to make <a href=\"https:\/\/www.tasteofhome.com\/collection\/stromboli-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/stromboli-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">stromboli recipes<\/a>.\u00a0These Italian-inspired rollups make a great appetizer!<\/li>\n<li><strong>Flatbreads:\u00a0<\/strong>Tomato sauce and mozzarella are just the start. Roll out pizza dough into an elongated shape and top with fresh ingredients. Get inspired by <a href=\"https:\/\/www.tasteofhome.com\/recipes\/triple-tomato-flatbread\/\" data-name=\"www.tasteofhome.com\/recipes\/triple-tomato-flatbread\/\" data-module=\"content engagement\" data-position=\"embedded links\">triple tomato flatbread<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-elote-flatbread\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-elote-flatbread\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled elote flatbread<\/a>.<\/li>\n<\/ul>\n<h2>Can you make pizza dough ahead of time?<\/h2>\n<p>You can make this pizza dough recipe up to two days in advance. (After two days, the dough can become over-proofed, and it won&#8217;t have any rise left for the oven.) Store it in an airtight container in the refrigerator. Yeast doughs continue to rise as they sit\u2014even in the fridge\u2014so leave room in the container for the dough to expand. When you&#8217;re ready to use, let the dough sit on the counter for 30 minutes to warm up.<\/p>\n<h2>Can you freeze pizza dough?<\/h2>\n<p>Yes, and pizza dough freezes well. The yeast basically goes to sleep in the freezer\u2014don&#8217;t worry, that&#8217;s a good thing.<\/p>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-freeze-pizza-dough\/\" data-name=\"www.tasteofhome.com\/article\/can-you-freeze-pizza-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze pizza dough<\/a>, place each portion of dough in an airtight container. Freeze for up to one month. The best way to thaw pizza dough is in the refrigerator overnight. If you&#8217;re running short on time, thaw dough in a bowl of cold water for one to two hours. Make sure the dough is in a tightly sealed bag to keep the moisture out and change the water every half hour.<\/p>\n<h2>Tips for Homemade Pizza Dough<\/h2>\n<h3>What is the best flour for homemade pizza dough?<\/h3>\n<p>You can use all-purpose flour or bread flour for homemade pizza dough, but 00 flour is our top choice. There&#8217;s a reason this <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of flour<\/a> is sometimes labeled &#8220;pizza flour!&#8221; This finely milled flour has a texture similar to cornstarch. That makes the dough super smooth, elastic and easy to work with.<\/p>\n<h3>How long should pizza dough rise for?<\/h3>\n<p>This pizza dough recipe only needs to rise for 30 minutes, but we recommend chilling it in the refrigerator overnight. Cold fermentation in the refrigerator produces a dough with incredible flavor. The extra resting time also makes the dough easier to stretch.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Who needs pizza delivery when it&#8217;s this easy to learn how to make homemade pizza dough? Our Test Kitchen created a foolproof pizza dough recipe that doesn&#8217;t require any special ingredients or tools.<\/p>\n","protected":false},"author":7954,"featured_media":1341295,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304173,304328,305271,304993,304292,305487,304338,305334,303966,304988,303887,305353,305024,304348,304268,303993,306410,324623,304150,303883,305028],"categories-v2":[308500,309455,308984,308481,309216,308940,308305,310796,308992,309337,308495,308935,308478,309362,308965,309000,259483,308525,312369,309177,309434,308476,308974],"coauthors":[50034],"recommended_recipes":[{"post_title":"Homemade Pizza","post_link":"\/recipes\/homemade-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pizza_EXPS_FT23_376_EC_120123_3.jpg"},{"post_title":"No-Yeast Pizza Dough","post_link":"\/recipes\/no-yeast-pizza-dough\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_279023_NancyMock_6.jpg"},{"post_title":"The Best Store-Bought Pizza Crust: Top Picks for Pizza Lovers","post_link":"\/collection\/best-premade-pizza-crust\/","post_image":"\/wp-content\/uploads\/2023\/04\/TKP-pizza-crust-test-SQ.png"},{"post_title":"The Best Sausage Pizzas","post_link":"\/recipes\/the-best-sausage-pizzas\/","post_image":"\/wp-content\/uploads\/2019\/12\/The-Best-Sausage-Pizzas_EXPS_PPMBZ24_245369_DR_11_07_12b.jpg"},{"post_title":"Which Type of Yeast Is Best for Your Bread?","post_link":"\/article\/all-about-yeast\/","post_image":"\/wp-content\/uploads\/2017\/09\/GHTJS17_4217_D07_25_9b.jpg"},{"post_title":"We Tried the Top Brands of Cauliflower Pizza Crust. These Were the Best.","post_link":"\/article\/best-cauliflower-pizza-crust\/","post_image":"\/wp-content\/uploads\/2020\/01\/TOHcom19_PU4295_CauliflowerPizzaCrust_E10_24_1b_C3A8211-copy.jpg"},{"post_title":"Thin Crust Pizza Dough","post_link":"\/recipes\/thin-crust-pizza-dough\/","post_image":"\/wp-content\/uploads\/2018\/01\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg"},{"post_title":"Best-Ever Pepperoni Pizza","post_link":"\/recipes\/best-ever-pepperoni-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/Best-Ever-Pepperoni-Pizza_EXPS_THVP23_65454_MR_12_13_23_PepperoniPizza_2.jpg"},{"post_title":"Our Absolute Best Homemade Bread Recipes","post_link":"\/collection\/best-homemade-bread-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Country-White-Bread_EXPS_HCA17_208_B12_15_5b.jpg"},{"post_title":"Whole Wheat Pizza Dough","post_link":"\/recipes\/whole-wheat-pizza-dough\/","post_image":"\/wp-content\/uploads\/2018\/01\/Whole-Wheat-Pizza-Dough_EXPS_FT23_159444_EC_103123_3_RMS.jpg"},{"post_title":"Pizza Meat Loaf","post_link":"\/recipes\/pizza-meat-loaf\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Our Best Doughnut Recipes","post_link":"\/collection\/best-doughnut-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps182839_TH143193D04_29_7b.jpg"},{"post_title":"This Is the Best Cheese for Pizza, According to a Pizza Chef","post_link":"\/article\/best-cheese-for-pizza\/","post_image":"\/wp-content\/uploads\/2024\/11\/Cheese-Pizza-FT23_275162_ST_1128_7_01.jpg"},{"post_title":"Whole Wheat Veggie Pizza","post_link":"\/recipes\/whole-wheat-veggie-pizza\/","post_image":"\/wp-content\/uploads\/2018\/04\/Whole-Wheat-Veggie-Pizza_EXPS_HCKA19_12558_C10_13_5b.jpg"},{"post_title":"Master Bread Dough","post_link":"\/recipes\/master-bread-dough\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Best Foolproof Cauliflower Pizza Crust","post_link":"\/recipes\/best-foolproof-cauliflower-pizza-crust\/","post_image":"\/wp-content\/uploads\/2024\/02\/Best-Foolproof-Cauliflower-Pizza-Crust_EXPS_RC23_273662_P2_MD_08_17_2b.jpg"},{"post_title":"Best Cheese Bread","post_link":"\/recipes\/best-cheese-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15173_THBC1520390D8.jpg"},{"post_title":"Pizza Bread","post_link":"\/recipes\/pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"The Best Cookie Dough You Can Buy, According to Fanatics","post_link":"\/article\/cookie-dough-taste-test\/","post_image":"\/wp-content\/uploads\/2018\/04\/editors-pick-cookies-1200x800-1.jpg"},{"post_title":"Italian Pizza Bread","post_link":"\/recipes\/italian-pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/The-Best-Pizza-Dough_EXPS_TOHFM20_243471_E09_24_2b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/the-best-pizza-dough\/","name":"Homemade Pizza Dough","datePublished":"2019-12-12","dateModified":"2024-10-07","prepTime":"PT30M","cookTime":"PT0M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/The-Best-Pizza-Dough_EXPS_TOHFM20_243471_E09_24_2b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Who needs pizza delivery when it's this easy to learn how to make homemade pizza dough? Our Test Kitchen created a foolproof pizza dough recipe that doesn't require any special ingredients or tools.","recipeIngredient":["1-1\/4 cups warm water (110&deg; to 115&deg;)","2 teaspoons sugar, divided","1 package (1\/4 ounce) active dry yeast","3-1\/2 to 4 cups all-purpose or 00 flour","1 teaspoon sea salt","1 teaspoon each dried basil, oregano and marjoram, optional","1\/3 cup canola or olive oil"],"recipeInstructions":[{"@type":"HowToStep","name":"Proof the yeast","text":"To proof yeast, mix the warm water and 1 teaspoon sugar in a small bowl. Add the active dry yeast and whisk until dissolved. Let stand until the mixture is frothy and bubbles form on the surface.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_1-1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the pizza dough","text":"In a large bowl, whisk 3 cups of the flour with the salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Once combined, make a well in the center of the flour. Add the yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. The dough has the right amount of flour when it's soft but not sticky.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the dough","text":"Turn the dough onto a floured surface, and knead until the dough is smooth and elastic, six to eight minutes. For a hands-off method, knead the dough with a stand mixer for about three minutes. Add more flour to the surface as needed. Editor's Tip: Gently poke the dough to see if it's finished. The dough ball should spring back to its original shape. (Psst: Here are other great tips to tell if you're kneading dough the right way.)"},{"@type":"HowToStep","name":"Rest and chill","text":"Place the dough in a large greased bowl. Turn the dough once to grease the top. Cover it, and let it rise in a warm place for 30 minutes. Then, transfer the bowl to the refrigerator. Chill overnight. Editor's Tip: Cold fermentation in the refrigerator improves flavor and makes the dough easier to stretch. But if you forgot to plan ahead, skip the overnight chill.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let dough come to room temp","text":"Allow dough to come to room temperature before rolling. Editor's Tip: Room-temperature dough is much easier to work with! It will stay in place as you stretch it instead of springing back into a smaller circle.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pizza-Dough-Recipe_TOHVS23_243471_DF_1_2_PizzaDoughRecipe_4.jpg?fit=700,1024"}],"recipeYield":"2 crusts (8 servings each)","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 144 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"121mg sodium","carbohydrateContent":"22g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6363635,"reviewCount":33,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Bakeable Presents: Pizza Crust","description":"Check out this video for how to make Pizza Crust.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/FmZ6yX2Q\/poster.jpg?width=720"],"uploadDate":"2022-12-12 21:23:23","duration":"P0DT0H3M33S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/FmZ6yX2Q-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryLou3190"},"reviewBody":"<p>I made this pizza today, left it in the fridge about 5 hours. I did put the basil and oregano in it. I owned a pizzeria and this was better than the dough we used. My husband said it was the best pizza he has ever eaten. Definitely in my repertoire forever! Thank you!  I cooked it on parchment paper and a pizza stone at 500 for about 13 minutes <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlower"},"reviewBody":"This IS the best pizza dough recipe that I have made.  It is not \"yeasty\" tasting, which I have  experienced with all my other doughs, and I bought the pan that is ridged that Taste Recipes is selling, and I do feel like it helped crisp up the pizza a lot, which is why I bought it.  I am very pleased.  I bought another pan tonight.  I actually kept my dough in the refrigerator for two days, instead of over night as the recipe states, and the pizza still came out well.  I do wish they had put the temperature in the recipe, and whether to use oil in the pan or not, but I guess it is all common sense.  You always cook pizza dough at a higher temperature, so I did 450, and I did grease the pan with a little olive oil.  Please try, very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanScissors"},"reviewBody":"I have been looking for a good pizza crust recipe and have found it. The taste and texture is great and I like that I can make the dough the night before.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rena55"},"reviewBody":"<p>This dough was so easy and quick to make!  I used the 00 flour.  It was a soft and light dough.  Instead of pizza, I used it for Calzones.  Will be making our own dough more often with this recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pixielou55"},"reviewBody":"<p>This is pretty much the same recipe I have used for years (Alton Brown) except I do the stretch and fold method instead of having to spend time kneading - I do it 2-3 times. SO much easier. I love homemade pizza dough.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":"<p>This pizza dough is a great basic dough and the amount is perfect for making what would amount to 2 medium carry-out pizzas. It\u2019s definitely a thicker, more pillowy dough, so if you prefer New York Style or Thin and Crispy, this might not be for you. It is so easy to make and would make a fun activity night with the kids. If making yeast breads makes you nervous, this is a great beginner recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenStrawberry"},"reviewBody":"I am using it for sausage rolls I love how easy it was to make I love how silky it feels when it is raised  I will never use any other recipe because I am very pleased how the dough comes out","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSword"},"reviewBody":"Easy! Even with me messing up a couple things (my first time making it) I managed to course correct and this recipe is amazing! I used white whole wheat flour for a couple pan pizzas. :) I'm making it again tonight! Oh I also don't refrigerate overnight, I just let it rise a couple times, and it turns out wonderful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSushi"},"reviewBody":"<p>Great starter recipe! The 00 flour did add a silkier finish!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"<p>This pizza dough was easy to make and easy to work with! I purchased the 00 flour online and loved the texture it gave to the dough. Hubby and I cooked our pizza on the grill and it was delicious! I will definitely be making homemade pizzas more often with this recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>This turned out great! It rose very nicely and baked up beautifully. I used all-purpose flour and left out the optional seasonings. The dough was used for <strong>Tomato Cheese Pizza <\/strong>on TOH. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRocket"},"reviewBody":"I don\u2019t know why someone\u2019s giving a bad review for this  From myself being an amateur cook this was amazing I think if you just follow exactly like a give it time to let the dough rise and everything this came out like very Delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTeepee"},"reviewBody":"This recipe creates a very light consistency non chewy texture crust. I baked at 425F for twenty five minutes after adding toppings.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"am i the only person who can't find baking instructions?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHelmet"},"reviewBody":"Good pillow-y pizza dough, delicious recipe, and I have tried many, and am Italian. Works well with calzones too. The person who said it was tough might have over-kneaded it, or should try King Arthur All purpose flour. 00 Flour is best though, and easy to buy online, and is good for pastries too. Tip: Before adding tomato sauce, put on a sheen of olive oil on top and it wont get soggy, then half bake before adding the other toppings. I also thicken the sauce with a little tomato paste, and I never over do the sauce. Buon Appetito!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveHammer"},"reviewBody":"I made this yesterday and it was FABULOUS! Followed the directions written except I used 1 tsp of instant yeast, adding it directly into the flour mixture. I also added 1 tsp of garlic powder and 2 tsps of dried Italian Seasoning. The texture was perfect and tasted yummy. There is enough dough for two large (14\" thin crust) pizzas. This will be my go-to pizza dough recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCactus"},"reviewBody":"Very nice dough. Made the dough early in the morning and let it rest in refrigerator until dinner time, made one pizza and put the second half of dough in refrigerator. My intention was to put it in a freezer bag the next day but we liked it so much I made another pizza the next day. That dough was also wonderful","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLamp"},"reviewBody":"I have been making homemade pizza since the 1980s when my classmate and I started doing this together in high school. My personal goal is to make the pizza like the deep dish at Pizza Hut with a toasty, crunchy crust.  I am FINALLY getting close to this. Tried this TOH dough recipe in December 2020 and used Gold Medal flour.  I let it rise for about 8 hours in our chilly garage.  I must admit that the texture was silky and the aroma of the dough reminded me of the crusts from Papa Murphy. However, it did not have the crunchiness. My family thought I had reached perfection, though.  I have been making pizza almost every Sunday night since then and have tinkered with the flours. Yesterday, I came back to the Gold Medal Unbleached and I got the crunchiness almost right.    Ten years ago I read in a book about homemade pizza to bake pizza at 490-500 degrees and put a pizza stone on the lowest rack of an electric oven or on the center bottom of a gas oven.  I have a convection gas oven and put 2 pizzas in at a time and rotate them after 10 minutes and then bake another 3-5 minutes.   The higher temperature has also been key to the improvement.  However I want to try the King Arthur Unbleached next week.  The KA flour lists its  protein content on the package but no one else does.  How can a buyer compare flours for protein quantity?  How is this flour different than bread flour which I thought also has a higher protein content?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlower"},"reviewBody":"Tried the dough! It was excellent ! Thank you for sharing the receipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeUmbrella"},"reviewBody":"Just made this a third time.  We freeze the baked crusts and thaw them when we want a pizza.  Take out and frozen commercial pizza is loaded with sodium.  These crusts and our homemade sauce give us a truly excellent pizza that keeps sodium levels down.  Green pepper and purple onion are our favorite toppings.  This crust recipe has been a wonderful find!  Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bakeable Presents: Pizza Crust","description":"Check out this video for how to make Pizza Crust.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/12\/Bakeable_PizzaDough_243471_110822.mp4","duration":"213","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/12\/The-Best-Pizza-Dough_EXPS_TOHFM20_243471_E09_24_2b-38.jpg","advertising":true,"jw_id":"FmZ6yX2Q","jw_url":"http:\/\/content.jwplatform.com\/videos\/FmZ6yX2Q-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/FmZ6yX2Q\/poster.jpg?width=720","jw_publish_date":"12\/12\/2022"},"rms_legacy_id":"243471","romance_copy_dek":"Who needs pizza delivery when it's this easy to learn how to make homemade pizza dough? Our Test Kitchen created a foolproof pizza dough recipe that doesn't require any special ingredients or tools.","enhanced_recipe_title":"The Best Pizza Dough","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups warm water (110&deg; to 115&deg;)","IngredientText":"1-1\/4 cups warm water (110&deg; to 115&deg;)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons sugar, divided ","IngredientText":"2 teaspoons sugar, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (1\/4 ounce) active dry yeast","IngredientText":"1 package (1\/4 ounce) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 to 4 cups all-purpose or 00 flour","IngredientText":"3-1\/2 to 4 cups all-purpose or 00 flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon sea salt","IngredientText":"1 teaspoon sea salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon each dried basil, oregano and marjoram, optional ","IngredientText":"1 teaspoon each dried basil, oregano and marjoram, optional "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup canola or olive oil","IngredientText":"1\/3 cup canola or olive oil"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/The-Best-Pizza-Dough_EXPS_TOHFM20_243471_E09_24_2b.jpg","RecipeId":243471,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"The Best Pizza Dough Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"47042\" ol-id=\"T073TUL\"]","RecipeAttachmentFileName":"The-Best-Pizza-Dough_EXPS_TOHFM20_243471_E09_24_2b.jpg","ContributorId":null,"Firstname":"Josh","Lastname":"Rink","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. + chilling  ","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"2 crusts (8 servings each).","DigitalTitle":"The Best Pizza Dough","SubmittedTitle":"Deep-Dish Sausage Pizza","RecipeTypeId":1,"AverageRating":4.64,"WebPublishedDate":"12\/12\/2019 11:31:13 AM","ContestPlacementId":null,"FbImage":"FB_TOHFM20_243471_E09_24_2b.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":0,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"The Best Pizza Dough","OriginalSourceProject":"The Best Pizza Dough","ContestPlacement":"","Trailer":"<br><b>Test Kitchen tip<\/b>\r\n<li> All-purpose flour is an easy choice for this recipe; but if you're willing to go the extra mile and use 00 flour (usually imported from Italy), the dough will have a noticeably silkier texture. Customize the crust and increase the flavor by adding dried herbs such as basil or oregano, and substituting garlic or onion salt for the sea salt.  <\/li>","Metadescription":null,"DigitalHeadnotes":"This easy dough is the key to making an extraordinary homemade pizza. All-purpose flour does just fine here, but if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, it will take your crust to the next level. You can also customize your crust by adding dried basil or oregano and by substituting garlic or onion salt for the sea salt. \u2014Josh Rink, Milwaukee, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. 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Customize the crust and increase the flavor by adding dried herbs such as basil or oregano, and substituting garlic or onion salt for the sea salt.  <\/LI>  "}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51271,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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