it is possible to put eggs in to the dough??for me this has no logic,,,,,,,,,,,what do you think??

Perhaps you could for more richness, but I do not think it is necessary. This dough is nice and simple. You could try it for yourself and see if you like the results. Cheers!

Hey all!

I made a simple pepperoni and cheese pizza using this dough recipe- it was superb. Spicy pepperoni, mozzarella cheese, oregano, basil, tomato sauce, little olive oil- yum! I have tried some really great pizzas out there but this was a treat.
The dough was very, very sticky at first when I began kneading, and after it had rested overnight, but it still cooperated with a bit of extra flour and more kneading/beating with a rolling pin.
This is the first time I've ever used sea salt, handled fresh dough, and baked a pizza made from scratch like this. I learned a lot, and realized that working with dough isn't as difficult as I thought it would be. I'm definitely going to be doing it again- and soon!
Thanks so much for the recipe and lessons!

Hi, I've done the dough as instructed but my problem was transfer to oven.
I've put some semoline on the wooden plank, since I have nothing else to do it with, and put my rolled dough on the plank. But wghen I finished with putting ham and cheese on the dough, it would stick to the surface and I'm unable to succesfully transfer it to heated baking tray (no stone unfortunatelly).

So should I bake my dough in flour and then put it on semolina, or should I have used corn flour instead?

either way it was good.. I was left with half a dough so I can try again today :)

If I am understanding your question, I just think you are not using enough semolina or cornmeal on the peel (wooden plank). Sprinkle it liberally. Don't transfer the dough to the peel until you are ready to assemble the pizza. The longer the dough sits on the peel, the more likely it will stick. As soon as you have assembled the pizza, transfer it to the baking tray or stone. Hope this helps. Cheers!

well it helped, thanks.. my wife says she don't like it that much due to sweet flavor of the semolina..:(
She likes simple lean dough for pizza better..

also, I cannot shape the dough that good, it is either too thin or too fat. It sticks to my hands when shaping, I guess more flour is in order :)

Become good at shaping pizza dough really just comes down to practice. The more you practice the better you will get.

Also, if you don't like the sweet taste of the semolina you could try cornmeal or flour instead. Cheers!

Rouxbe,

I've tried this a few times, and I don't feel good about the kneading. I just can't get it smooth. I do what I think looks like the video, but it's almost like certain parts knead better than others, and that I get a stretchy outside and a gooey inside. Also, I feel like it separates and when I do fold it over itself and roll it out that I'm creating layers (2 or 3) until it starts to split. I could use any clues here.

Thanks.

I used to use the cornmeal, but I have found that making the pizza on a piece of parchment paper and moving the dough with the paper underneath to the peel and stone is much easier and cleaner.

Yes you should knead by hand as this is a great way to become familiar with the dough and how it works. You can use a dough hook of a sturdy stand mixer; however you will never understand what to look for and the feeling of well-kneaded dough.

Keep practicing and kneading, I am sure you will get the hang of it. Stretch, turn, fold and repeat. Cheers!

I decided to make pizza, although I never made any pastry. Never ever. Thought I would make something that will resemble a pizza, as it's my first time. Don't have pizza stone, so I used heavy bottom iron pan/skillet. Made the dough, and made pizza with some basic ingredients I had in fridge. When I took that first bite, I was left speechless. Taste and mouth-feel were f*****g unbelievable! I couldn't believe I made such great pizza from scratch. Such an eye opener. I'd kiss you all, Rouxbe team!

Total resting time will be around 4 hours once I take it out of the refrigerator. Is that correct?
Is the difference in flavor that noticeable when you put it in the refrigerator?
Also will the dough be easier to work with if I put it in the refrigerator?

Thanks
Can't wait to try this. I have had some serious problems trying to make my own pizza dough.
This looks simple enough.

The recipe has been updated to be clearer. Once the dough has fermented in the refrigerator overnight, take it out, punch it down, portion it, cover it and let it rest until it comes to room temperature (about 2 hours). Then shape it and bake it.

You might also find it useful to review the lessons on Bread Basics and The Stages of Bread Making in the Cooking School. Happy pizza making! Cheers!

This is my first failure since starting the school.My dough did not rise in the refrig. last night.My yeast I bought expires jun 11,what did I do wrong?This is my first experience with yeast,it kind of scares me.

First off, don't be discouraged. It may be that you just got a bad packet of yeast even though it hasn't expired yet - sometimes this happens.

If you have any yeast left over, try proofing a bit of it to see how active the yeast is (see Topic 3 from the Bread Making Basics Lesson to do this).

Did the dough rise at all? If your fridge is very cold, perhaps it just needs more time. What temperature was the water that you used to make the dough? If it was too hot, you may have killed the yeast. Did you also add the salt near the end of the pick-up stage? And did you knead until the dough was nice and smooth?

So many cooks want everything to work out on their first try and if it does not then they often get frustrated and sometimes even give up (or blame the recipe). When in reality, any good cook has practiced these techniques dozens or even hundreds of times to become consistently good at the process, so don't give up. Make note of what you have done and try to make tweaks the next time around. Let us know how it goes. Cheers!

My daughter and I made my 2nd pizza tonight and loved it. The crust was delicious and just the right consistency. We topped it with torn tomatoes (drained), mozzarella blobs, fresh basil, red onion, green bell peppers (small amts. of each) and topped it with fontina cheese grated. We got the dough kind of thin and forgot the cornmeal on the peel so had a problem getting it onto the stone in the oven, but it turned out great anyway.

Earlier, my 1st pizza ever was tomato, mozzarella and fontina. For both pizzas we forgot the garlic so I'm looking forward to #3 with garlic.

We're quite pleased with the efforts and looking forward to future pizzas!

Any lessons on tossing pizza dough?? I've tried this many times, but I can't find the right technique. There has to be some secrets.

This is not really something that we have in our pipe line, at least not at this stage but I know there are many videos on youtube about this. Cheers!

Way too bad. What a great video this would make. And, it is the best way to create a great even crust without working the dough too much. I know you can find some great pizza dough tossers! A great family event. Well, something to think about. Thanks for your help.

Is it possible to make the dough into pizza pies and then freeze it? Just taking it out. Putting the filling on it, and put in the oven. Fast food style.

You can freeze the dough (see Step 1) but you'll need to thaw it out before you top it and bake it. I would encourage you to test the dough out both ways...make it fresh and then test out the results from frozen to see which you prefer. Sometimes the yeast can lose a bit of its leavening power and the dough is just not the same. Time savers can make a product suffer somewhat, but if you are ok with the results, it is totally up to you. Cheers!

I love Napoles style pizza. What should I do to achieve a result like this:
http://colunistas.ig.com.br/comidinhas/files/2009/08/casteloes.jpg

Give this dough a try. Make sure your oven and pizza stone are super hot and remember that Italians have perfected the concept of "less is more" when it comes to toppings. I often place my stone on the barbeque grates, turn the heat to high, slide the pizza on the stone, cover and cook. The high heat provides fantastic results where the dough bubbles up. Cheers!

Thanks Kimberley. For a thicker dough, like the one shown in the link I mentioned, should i just adjust the streching step?

Yes, you can roll it as thin or as thick as you like. Cheers!