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Would you suggest more kneading or less kneading if my pizza dough was tough? Is it true there are many pizza dough recipes?

Early Spring Desserts

Fran Costigan - Early Spring Desserts

Recorded

This event was on April 7, 2026

Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a spring look at the flavors, functions, and best uses of brighter and lighter, always tasty vegan desserts. Perfect for beginners and seasoned bakers alike, this session will refresh your skills, boost your confidence, and inspire dessert ideas that bloom all April and beyond.

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Question

ly brod

Would you suggest more kneading or less kneading if my pizza dough was tough? Is it true there are many pizza dough recipes?

Answer

Well, it's very hard for me to reliably give you an answer on a recipe that I haven't seen. But I do know what pizza dough is: generally flour, some yeast, some fat, some liquid, and you do knead it. If your dough was tough, then I would suggest less kneading would be an answer, because the more you knead something or the more you mix, let's say, a muffin batter, theMore chances you have of making the dough tough. I did put links to two reliable pizza dough recipes in the chat, and one is from King Arthur. I think King Arthur recipes are quite reliable. And one is from the very reliable Rouxbe course. So, you can take a look. They're slightly different, and there are many different pizza dough recipes, but they're all basically the same. So why don't you have a look at those recipes and give it a try. I hope it works out. I like pizza a lot. We have two fabulous vegan pizza places in Philadelphia.

Links

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.