Comments on: Easy Overnight Pizza Dough

By: Peggy Paul Casella

Peggy Paul Casella — Tue, 28 Jan 2025 16:33:22 +0000

In reply to Cheryl. As noted in the recipe, I use dipped and leveled cups. The gram measurement is accurate based on the way I measure my cups of flour.

By: Cheryl

Cheryl — Sat, 25 Jan 2025 17:58:55 +0000

In reply to CHRISTINE WHITELONIS. 544 grams is actually 4.5 cups of flour (the 3-3/4 cups stated in the recipe should be 450 grams using standard 120 g per cup) so I'm not sure how everyone else is getting a "sticky" dough without adding extra water. I had to add 1/4 - 1/3 cup more water to this much flour.

By: Marty

Marty — Sun, 06 Oct 2024 23:26:23 +0000

Made it today for first time. Very happy with the results. I need to work harder at stretching since my first pizza was too thick. Should have watched your stretching video before the bake. Will try again. Thanks.

By: Peggy Paul Casella

Peggy Paul Casella — Thu, 08 Feb 2024 20:07:48 +0000

In reply to Briana Renfrow. It works great for frozen pizza. No adjustments necessary!

By: Briana Renfrow

Briana Renfrow — Thu, 08 Feb 2024 00:30:57 +0000

I would love to know how this dough would work for the Frozen Pizza Recipe. Do any adjustments need to be made? Thanks!

By: Peggy Paul Casella

Peggy Paul Casella — Mon, 08 Jan 2024 02:37:50 +0000

In reply to Michelle Lamping.

Top your pizza on a pizza peel dusted lightly with flour! Check out this post to learn all about it: https://www.thursdaynightpizza.com/pizza-peels-101/

By: Michelle Lamping

Michelle Lamping — Fri, 05 Jan 2024 20:20:13 +0000

What’s the trick to getting the pizza onto the hot stone in the oven?

By: Peggy Paul Casella

Peggy Paul Casella — Mon, 14 Aug 2023 11:40:16 +0000

In reply to Maxwell Powers. Right?! Once you learn how to make good pizza at home, you think twice before ordering out!

By: Maxwell Powers

Maxwell Powers — Sat, 05 Aug 2023 11:41:55 +0000

Thanks for the recipe 🙂 Been fine tuning it for a while now. Different flours, slightly more olive oil, different rise times and different yeasts. I have found 115 degree water works the best. I make double batches and measure all ingredients by weight. I freeze portions in freezer zip-lock bags that I mist with olive oil spray prior to putting the dough balls in. I thaw the dough for a couple hrs ( to room temp ) prior to stretching. I have cooked this on a pizza stone in my bbq grill at 550 degrees, In my oven at 550 degrees ( about 22 mins, the thicker your dough the longer it will take ) on a pizza stone. I have also cooked this at 550 on a stainless steel pizza pan ( flat ) in my oven and on an expanded mesh pan in my oven at 550 degrees. Just about every time the pizza turned out fantastic. My only problem now is that I am spoiled, I can not order pizza ever again after going down this rabbit hole. Another tip, buy whole milk mozzarella and shred it yourself. The part skim mozzarella has less elasticity than the whole milk. It's okay in a pinch but the mouth feel of the whole milk type is a lot smoother. I won't bother to go into my home made pizza sauce madness - lol Thanks again - Max

By: Peggy Paul Casella

Peggy Paul Casella — Tue, 06 Sep 2022 01:00:57 +0000

In reply to Allison. You can use all-purpose flour. Let me know how it turns out!