Comments on: How to Make Thin Crust Pizza Dough [recipe + video]

By: Peggy Paul Casella

Peggy Paul Casella — Thu, 29 Aug 2024 01:11:59 +0000

In reply to Matthew D. Yes, you can use the Ooni for this. Just heat it to the same temperature as it states for a regular oven.

By: Matthew D

Matthew D — Wed, 28 Aug 2024 12:43:24 +0000

Hey - would this be suitable in an ooni and if so,any tips on stone temp and cooking time please?

By: Peggy Paul Casella

Peggy Paul Casella — Thu, 06 Jun 2024 00:51:19 +0000

In reply to Mark. I measure my flour by dipping and leveling, as noted in the recipe, and that came to 400 grams. It should work great as written. Let me know!

By: Mark

Mark — Fri, 31 May 2024 09:35:58 +0000

Hi Peggy does the 400g make any difference to comment of 300g? Cheers

By: Peggy Paul Casella

Peggy Paul Casella — Mon, 01 Apr 2024 01:41:38 +0000

In reply to Christeen. I'm so happy to hear that!

By: Christeen

Christeen — Sat, 30 Mar 2024 21:50:11 +0000

LOVE this dough recipe!! Came out absolutely perfect! Used your white pizza leeks and bacon recipe to top it, so delicious!

By: Phil Minor

Phil Minor — Tue, 30 Aug 2022 09:19:24 +0000

2 1/2 cups of flour is 300 grams not 400.

By: Peggy Paul Casella

Peggy Paul Casella — Fri, 17 Jun 2022 16:05:57 +0000

In reply to Bryan Jones. Wow, Bryan. Not sure how to help you there. Maybe it's time to order out?

By: Bryan Jones

Bryan Jones — Fri, 17 Jun 2022 01:39:59 +0000

Peggy, I need your help when you can. I made this dough two nights ago, and it came out perfectly. Better than I had expected; local cured ham, fennel, swiss chard, and a few herbs from the garden (I call it a garden, but my neighbors insist that it's a terracotta cat-shaped planter on my window sill). However, tonight I accidentally double-dosed my citalopram and nodded off for a quick moment while the dough was rising. Fastest three-and-a-half hours of my life. Long story endless, I woke up to find the dough ball had outgrown the mixing bowl and expanded onto my Glade Plug-in that is attached to my sole kitchen outlet. (Alas, I knew I should have pushed my landlord harder on replacing the receptacle with a GFI outlet - but non-profit housing management agencies have notoriously tight pockets). I learned the hard way that Korean-made, scented oil is in fact combustible when wholly incorporated in flour, yeast, and Himalayan sea salt. Fortunately, the backsplash is only made of faux subway tiles on contact paper, so the fire extinguished itself as soon as it hit the Formica countertop. Needless to say, my George Forman grill is now entirely defunct, leaving me - not only without dough - but also a heating element. I know that you once made pizza on a campfire, but I am wondering if you know how many pounds of recycled newspaper may reach the proper smoke point to bake your dough (thin crust, not gluten-free...thank you Peggy!).

By: Peggy Paul Casella

Peggy Paul Casella — Fri, 13 May 2022 16:12:23 +0000

In reply to Ramona Hardan. I'm sure you could! Let me know how it turns out.