The Best Pizza Dough

(note: I’ve edited this recipe since originally posting it here in 2008. Enjoy!)

  • 3 1/2 cups all purpose flour (original recipe had 1 3/4 cups white flour and 1 1/2 cups whole wheat flour)
  • 1/4 cup olive oil (original recipe had 2 tbsp oil)
  • 1 1/3 cup warm water
  • 1 packet yeast (1/4th oz)
  • 2 tsp sea salt

In a mixing bowl, combine the warm water and yeast.

Stir in the salt and flour and mix on medium high speed on your KitchenAid for 5 minutes. While the mixer is going, drizzle in the olive oil.

When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour.

After the dough has doubled in size, cut in half to make two large pizza doughs or make mini doughs. You could also do what I like to do and freeze the dough in a plastic baggie for another time! When you are ready for your pizza, roll out the dough, cover with your toppings and bake at 425 for 10-15 minutes.

**You could also make this dough without an electric mixer…..just knead by hand for about 8 minutes and then follow above steps! I’ve made it by hand many, many times and it always comes out right.



Try it for cheesy zucchini pizza, pear gorgonzola flatbread and classic margarita pizza with mushrooms and goat cheese!

153 Comments

  • Reply
    mi
    May 19, 2009 at 4:29 am

    hi jenna! i used this dough recipe the other day and it turned out fabulous ๐Ÿ™‚ i posted pictures in my latest post. the crust was perfectly crispy, and it was doughy and flavourful. thank you!

  • Reply
    Christina MINDFUL LIVING
    June 21, 2009 at 8:52 pm

    i second that!

  • Reply
    HM
    July 8, 2009 at 3:41 pm

    Jenna,

    Why can’t you use all whole-wheat flour? Same with the rolls … I just read French Women Don’t Get Fat (LOVED IT) and want to make the baguette from there (any tips?) but a whole-wheat version. I would love to do 100% whole wheat. What is the reason not to? Are there any other changes I would have to make?

    Thanks and great recipes!

    • Reply
      Barry
      May 7, 2012 at 6:59 am

      Usasually whole wheat flour doesn’t have enough gluten in it so it will not stick together as well as regular flour. Just add a little gluten (box at walmart) or accept bread that crumbles a little bit, especially when cooled.

  • Reply
    Sarah
    July 9, 2009 at 12:14 pm

    Best pizza dough EVER! I have tried so many whole wheat recipes and they usually just aren’t that tasty. This is just fabulous, nice and crispy, yet still has that hearty whole wheat taste. I don’t have a mixer, but I didn’t really want to mix by hand cause I’m lazy like that, so I just use the bread blade that came with my food processor and it works PERFECTLY! Thanks for the recipe!

  • Reply
    alli
    September 1, 2009 at 2:30 pm

    Hi there! I’m a fairly new reader ๐Ÿ™‚
    I was wondering how many servings this makes? It’s sounds delicious!
    Thanks!
    *alli

  • Reply
    Katy
    September 5, 2009 at 7:10 pm

    Jenna,

    Thanks for the recipe — it truly is the best pizza dough! I made it last night and smothered it in veggies:

    http://sillytatertot.com/2009/09/05/avoid-the-noid-amazing-homemade-pizza/

    I have half a batch in the freezer and can’t wait to make this pizza again!

  • Reply
    Jennifer
    September 8, 2009 at 3:58 pm

    How about subbing whole wheat pastry flour? Now I use it exclusively in place of white flour called for in baking. It’s less grainy than whole wheat and really tastes like white.

  • Reply
    Michelle
    October 25, 2009 at 4:01 pm

    I used this recipe last night and it turned out great! Thanks for sharing!

  • Reply
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  • Reply
    Leela
    November 15, 2009 at 6:20 pm

    I have to try this!

    I was wondering, though, how long would the dough keep in the freezer?

  • Reply
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    January 25, 2010 at 4:15 am

    […] ย It had been a while since I had made my own pizza so I was very excited. ย For the dough, I use Jenna’s recipe. ย She uses part whole-wheat and part white flour. ย It’s the best dough that I have tried […]

  • Reply
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  • Reply
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  • Reply
    Misha
    July 4, 2010 at 6:36 am

    Do you think you can make this with another kind of flour besides wheat my nephews are wheat sensitive. I suppose you could…has anyone else evr done that?

  • Reply
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    August 6, 2010 at 6:08 pm

    […] First things first: get yo’ dough. I really like the recipe I have for pizza dough, but since I was at work all day I decided to just pick up some whole wheat dough from Trader […]

  • Reply
    Kelly @Strawberries and Freckles
    August 11, 2010 at 9:05 am

    Oh…this sounds perfect! I can’t wait to make this very soon! Thanks!!

  • Reply
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  • Reply
    Diana
    September 4, 2010 at 12:26 pm

    The dough did not rise at all. What was the yeast sposed to do?

    • Reply
      RhodeyGirl
      October 17, 2010 at 8:53 am

      My guess is you used old yeast! That has happened to me a few times!

    • Reply
      Barry
      May 7, 2012 at 7:01 am

      You might have killed the yeast if your liquid was too hot.

    • Reply
      Brian
      October 11, 2013 at 5:13 pm

      To prepare the yeast / water, be sure to use warm water. Also, it is important to add a teaspoon of sugar – this will give the yeast something to consume and make it work much faster.

      Also, your dough will not rise if the room temperature is too cool – a slightly warmed oven will be helpful to get your dough to rise.

  • Reply
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  • Reply
    Sondra
    December 29, 2010 at 1:42 pm

    Hi, Jenna! I’m not usually the fan mail kind of gal, but I just had to finally write and thank you for this pizza dough recipe. I’ve been reading and enjoying your blog for some time and have made many of your recipes. Last night I made a pizza so good that I wished I had a way to get a few slices to you. First I peeled and then thinly sliced half a butternut squash. I placed it in a saute pan with about 2/3 cup of homemade chicken stock and cooked it for about 7 minutes until the stock was mostly cooked out and the squash was soft. I added a tablespoon of butter, a little sea salt, and some sage. When the butter was a beautiful shade of brown, I spread the squash on some pizza dough. I then crumbled over some goat cheese, added a little shredded mozz for meltiness (they didn’t teach me that word in culinary school, but I still think it’s a word), some fresh black pepper, and a drizzle of olive oil. It was SO good. I only wish I’d added some caramelized onions. Thanks, Jenna, for your great writing and recipes. You are a joy!

  • Reply
    Tamar
    March 29, 2011 at 5:20 pm

    This IS the best pizza dough I’ve ever used. I just used it for strombolis, and I’ve never had such perfect dough. Thanks!

  • Reply
    Kelsey @ Clean Teen Kelsey
    March 30, 2011 at 1:56 pm

    About how many miniature pizzas would this make?

    • Reply
      jenna
      March 30, 2011 at 1:58 pm

      it depends on the size of your mini pizza. I’d say four, maybe?

  • Reply
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  • Reply
    Amanda
    April 20, 2011 at 10:03 am

    I made this On Sunday and froze it. I took it out of the freezer to thaw out to use it last night but we had unexpected plans and could not make it. I put it back into the fridge to use tonight… Will it still be ok since it wasn’t used right away? Is there anything I should do to it before using it? I can’t wait to try it! Thanks for the great recipe!

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  • Reply
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  • Reply
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  • Reply
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  • Reply
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  • Reply
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  • Reply
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  • Reply
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  • Reply
    Jen Papaya
    August 24, 2011 at 11:53 am

    can i let it rise for MORE than an hour? is that a silly question? i need (want?) to go to wine tasting for 3 hours and then make the pizza, but want the dough to be ready when i get home so we can make the pizzas right away!

  • Reply
    eva guggenheim
    August 29, 2011 at 12:12 pm

    Hi–I also wondered about the whole wheat flour; my boyfriend and I only eat whole grain, whole wheat. Could the recipe use ALL whole wheat? If not, any suggestions?
    Thanks much,
    E.G.

  • Reply
    Carole Smith
    September 4, 2011 at 9:30 am

    Hi Jenna! I love this dough! I made a BBQ chicken pizza last night and it turned out great with this dough recipe! Love your site! ๐Ÿ™‚

  • Reply
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    September 5, 2011 at 3:55 pm

    […] pizza (dough too!) with chicken […]

  • Reply
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    September 7, 2011 at 6:01 am

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  • Reply
    Lauren @ Oatmeal after Spinning
    September 12, 2011 at 11:45 am

    I love this recipe- I’ve tried making dough several times, and it always turned out horribly wrong. But this recipe is sure-fire! When I’m not too lazy to just use a pre-made crust (like naan) I use your recipe.
    And it grills GREAT!
    Thanks (and extra thanks from my hubby)!

  • Reply
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  • Reply
    Juju
    September 15, 2011 at 10:06 am

    So glad to of found your blog and this awesome recipe!!! I’ll be making this on the weekend, by hand, thank you very much! ๐Ÿ™‚

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  • Reply
    Marian @ marianwrites
    October 10, 2011 at 8:36 pm

    any advice on how to knead by hand without an electric mixer? thanks!!!

  • Reply
    Hannah R.
    October 13, 2011 at 4:53 pm

    This is now my basic pizza dough recipe. I’m making it for the second time tonight! Thanks Jenna!

  • Reply
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  • Reply
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  • Reply
    Claudia
    November 5, 2011 at 9:11 pm

    Such an easy and delicious dough! My favourite!

  • Reply
    amanda
    November 7, 2011 at 5:59 am

    yum! this is the first yeast bread i have gotten to work and it was delicious. thanks

  • Reply
    amanda
    November 7, 2011 at 5:59 am

    yum! this is the first yeast bread i have gotten to work and it was delicious. thanks

  • Reply
    Katie
    November 13, 2011 at 6:46 pm

    Hi Jenna,

    Thanks for this recipe. It turned out great!! It tasted good and was easy to make. I posted about my experience making my first homemade pizza using your dough recipe at the link below. I did link to your site and to this recipe a couple times, so I hope itโ€™s okay that I blogged about it. If not, or if I need to change something please let me know.

    Thanks!

    http://healthnutholdthenut.blogspot.com/2011/11/homemade-pizza-screw-c-pizza.html

    • Reply
      jenna
      November 13, 2011 at 7:39 pm

      awesome!! glad you liked it!

  • Reply
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  • Reply
    Aarika
    December 6, 2011 at 8:32 am

    I made this recipe last night, after stumbling upon it in a frantic search for an “easy, delicious” pizza recipe. It turned out wonderfully and I just made one giant pizza on a cookie sheet, added green pepper and pepperoni and tons of mozzarella. So good. I’m going to use the recipe to make calzones for a Christmas gaming party later in the month. Thanks so much for this!

  • Reply
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  • Reply
    Jenna
    December 28, 2011 at 7:10 am

    I used this recipe to make pizza the other day and it was so delicious and easy to make! Thanks again!

  • Reply
    grocery store blahs
    January 30, 2012 at 5:58 am

    […] always use this recipe for my dough โ€“ except I use whole wheat pastry […]

  • Reply
    Robin
    February 3, 2012 at 8:17 pm

    Very good pizza dough recipe!

  • Reply
    Daman
    February 17, 2012 at 9:15 am

    How much yeast is it? How much yeast is in one “packet”?

    • Reply
      jenna
      February 17, 2012 at 9:15 am

      1/4th oz

  • Reply
    Lauren
    February 26, 2012 at 12:42 pm

    This is seriously the best pizza dough ever! My friend told me about it and I had to try it. I used it to make cheese stuffed pizza crust bites and they turned out so good!!! The texture is perfect and it is so easy to make this dough. I posted about the bites on my blog (don’t worry, I mentioned your blog and linked back to you for the crust!), but thank you so much for this recipe! Absolutely amazing ๐Ÿ™‚

  • Reply
    Lindsey
    February 29, 2012 at 6:46 am

    The first time I tried this was a total fail, but I tried again last night and it was fabulous! I kneaded by hand, and it wasn’t difficult at all. I have the other half in the freezer, and can’t wait to make it again!

  • Reply
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  • Reply
    Patricia Rippetoe
    April 16, 2012 at 6:45 am

    I am confused. Where doea anybody get the idea that whole wheat flour was uased. Am I missing something.

    • Reply
      Melissa
      April 21, 2012 at 2:15 pm

      The original recipe used both all purpose and whole wheat flour.

      Any chance you could post that recipe again, Jenna? My family loved it, but I never wrote it down ๐Ÿ™

      • Reply
        jenna
        April 22, 2012 at 6:19 pm

        For that, you use half whole wheat flour and half regular—I’ve found that this one turns out even better though!

  • Reply
    CoolBeans
    April 21, 2012 at 5:48 am

    Thanks for the recepie, it turned out great the first time i made it and im actually making it again tonight!

  • Reply
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  • Reply
    Laura
    May 1, 2012 at 1:51 pm

    I’m not going to lie Jenna – I am so upset that you re-wrote this recipe and have apparently deleted the original version from your website. That was my absolute favorite pizza dough and I never wrote down the original recipe because you had it posted. I

    know you said above that you just replace half the flour with whole wheat, but that doesn’t seem to be the only change you’d have to make. I remember the original recipe having WAY less olive oil than what you list, and possibly more water (but again, I can’t remember).

    I really wish you would post both variations here for us readers that love this recipe of yours.

    • Reply
      jenna
      May 1, 2012 at 2:33 pm

      I’m sorry, Laura! I had been working on this recipe and this variation turns out much better than the original! However, I totally understand and I will add back in the original recipe with the new edits for you. I’m sorry about that!

      • Reply
        laura
        July 13, 2014 at 8:34 pm

        I just realized I sounded nasty in this comment and I am so sorry I came across that way. I think I was in a state of panic because I went to make this recipe and it was changed! Thank you so much for posting the original version! This is my go to dough and I rant and rave about this recipe constantly! Thanks again and sorry I was so rude to you previously.

  • Reply
    Barry
    May 7, 2012 at 7:10 am

    I just wish people would quit saying sea salt. it sounds pretentious, all salt is sea salt. If you mean a courser salt say so. The same for Kosher salt. If it isn’t blessed by a rabbi, it isn’t kosher.

    • Reply
      Bryan
      May 12, 2012 at 5:13 pm

      @Barry – No Barry, all salt is NOT sea salt. Salt that is mined is generally “fractionated” salt which means the minerals are removed from it and sold as vitamins – the remainder (NaCl) sodium chloride (which is highly corrosive and disease causing in this form) is sold to us as “table salt”.

      The finest salt is called Celtic Sea Salt and is made in the salt flats of France – it has a beautifully sweet taste unlike any salt you may had, is high in magnesium and very healthful. Once you tried it you’ll never go back to regular salt!

      Bryan

  • Reply
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  • Reply
    Elisabeth
    June 2, 2012 at 8:44 am

    Hey!

    I love your site and your recipes, but I noted two things that needed to be brought up re: this recipe:

    1. For people using jars of yeast rather than packets, one packet yields approximately 2.5 teaspoons.
    2. People using Kitchenaid stand mixers should not mix their dough at a speed higher than 2 (as recommended by the manual). I haven’t had my mixer very long, so I wasn’t super familiar with the manual. When I followed the pizza dough recipe’s advice of mixing at “medium-high” speed, it burnt out a piece of the motor. That’s when I went back, read the manual more thoroughly and realized that you should definitely NOT blend dough at a speed higher than 2. Whoops! Luckily, my mixer was still under warranty, but I just thought you might want to note that in the recipe so no one else makes the mistake I did!

    • Reply
      Cathy
      February 16, 2013 at 9:55 pm

      1 package of yeast is 2 1/4 tsp. of bulk yeast

  • Reply
    Ashley L
    June 2, 2012 at 5:06 pm

    so I used to use the original recipe all the time so when I used what you said was the original recipe again. It was a sticky mess. It was like a pile of fluffy glue after rising. I’m not sure (I’ve made alot of pizza dough in the last few years) but I think the “original”recipe you have on there now is different than the actual original recipe.

  • Reply
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  • Reply
    Michelle
    June 28, 2012 at 1:37 pm

    I think I will try this recipe for Friday Pizza Night tomorrow, thank you! What type of yeast do you use? I am new to baking bread, and I get confused between rapid-rise, active dry, etc…

  • Reply
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  • Reply
    Elaine
    July 3, 2012 at 6:37 pm

    Hi!
    I just used this pizza dough recipe to make a vegan eggplant pizza and it was GREAT! I used 2 cups unbleached flour and 1 1/2 cups whole wheat pastry flour and I used a little raw sugar in the yeast/water part. It was soooooo good! I will use this from now on! thank you!!!!

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    stuffed caprese bites {kitchenaid 7-quart stand mixer giveaway} | gimme some oven
    July 9, 2012 at 3:01 am

    […] Pizza dough recipe is slightly adapted from Eat Live Run. […]

  • Reply
    Jessica
    July 10, 2012 at 1:21 pm

    I love this recipe and use it all the time. I’m having a make-your-own pizza party on Friday. If I make the dough Thursday, will it keep in the fridge until Friday evening? Or should I make it Wednesday night, freeze it and then let it thaw in the fridge all day Friday?

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    Healthy Pizza | Natural Healthy Mama
    July 19, 2012 at 11:24 am

    […] reducing or eliminating carbs… so we’re in flux!) and my favorite recipe is from Eat Live Run. ย It really is yummy and I do use about half whole wheat and half white flour. ย From this recipe […]

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    Garden Veggie Pizza! « What Did You Eat Yesterday?
    August 15, 2012 at 6:01 pm

    […] the Pizza Dough: (word for word from Eat, Live, Run) Makes 2 pizzas 3 1/2 cups all purpose flour 1/4 cup olive oil 1 1/3 cup warm water 1 package of […]

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    The Best Pizza Dough โ€” Koko Likes
    August 27, 2012 at 8:56 pm

    […] Adapted from Eat Live Run.ย ย  […]

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    Mike
    September 3, 2012 at 5:29 am

    One of my biggest problems is I always eat the pizza dough before I make the pizza.

  • Reply
    Steak, Gorgonzola and Cherry Tomato Pizza โ€” Eat, Live, Run
    September 10, 2012 at 3:35 am

    […] used my favorite homemade pizza dough recipe for this. I always seem to have some on hand in my freezer, so it’s easy to pull out in […]

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    Jessica
    September 18, 2012 at 5:22 pm

    This dough is my go to pizza dough. We do it at least once a week and my family rants and raves EVERY time. Thank you for this!

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    Punjabi Pizza « Musings of a Midwestern Girl
    September 18, 2012 at 7:12 pm

    […] batch pizza crust dough (I used a basic pizza crust recipe from Jenna at Eat, Live, […]

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    Rotation Week 2: WIC State Office « On a Mission with Nutrition
    September 18, 2012 at 8:17 pm

    […] recipe I have discovered is this awesome olive oily pizza dough. It makes 2 batches. So I made one and the other is in the freezer ready for the next pizza. One […]

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    Healthy Cooking on the Cheap: Lightened-Up Comfort Food With a Vegetarian Spin - - Health.com
    September 19, 2012 at 11:21 am

    […] dough of choice or 1/2 of basic pizza dough recipe 1 jar pizza sauce (I love Trader Joeโ€™s brand) 10 oz. sliced mushrooms 1 tbsp. butter 2 […]

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    Alisha
    October 15, 2012 at 1:08 am

    How many bases does this dough make?

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    Rotation Week 6: LSU University Hospital HIV/Oncology Unit. Complete! « On a Mission with Nutrition
    October 19, 2012 at 3:28 pm

    […] also made more olive oily pizza doughwhile I had the kitchen aid out. In case you didn’t notice, I love the eatliverun blog. Great […]

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    Bill
    October 20, 2012 at 9:12 am

    I am always trying to improve my dough and I will try yours. I don’t know why mine is never elastic. And I notice that you didn’t place a water tempeture for the yeast. I thought it was 100 – 110 degrees and I always waited for the yeast to bubble before adding to the flour. I agree that wholewheat gives it less taste.

    • Reply
      Bill
      October 28, 2012 at 9:32 am

      …and so, I done good. You don good, LOL. Thanks for the advice. I sense that rubbing oil on the ball of dough keeps the skin from drying. When you have a moment, i wold still like you to discuss the water temp with the yeast. I still use the 100 – 110 degree method. I can’t wait to try out the Celtic Seal Salt. I’ll bet it is expensive but certainly worth a try. And thanks for the explain about table salt. I never knew why the complaints until now.

      • Reply
        Bill
        October 28, 2012 at 9:41 am

        Oh, and I forgot to add a short story on pizza. when I was a child,my family would vist a great aunt of mine. she didn’t know any English but she would bend down to me and say, “billy, I maka you pizza today.” In my excitement, I sat there and watched her kneed the dough over and over again. Eventually the smell from the oven made me ecstatic. To me, kneeding is part of the ritual and it always brings me back to that moment in the kitchen with my aunt.

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    Homemade PIzza « Sweating with Kids
    October 24, 2012 at 8:09 am

    […] We love pizza in this house! ย We also know that it isn’t the healthiest. Although, we do partake in the occasional delivery, I also like to make my own at home. ย It is easy, cheap, and healthy. ย I have had a go to crust that I have used for a couple of years now and you can find it here. […]

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    Whole Grain Pizza Dough | Coffee & Quinoa
    November 8, 2012 at 4:04 am

    […] first time I ever used spelt flour was in this pizza dough. I was making the original Eat, Live, Run recipe and realized I was out of all-purpose flour. Emergency! I went digging around in my cabinets and […]

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    Marina
    November 19, 2012 at 10:55 am

    Oh, boy, did i have trouble with this one! I’m not totally new to yeast dough (and pizza dough), so I knew what was it supposed to be like, but my mixer was nowhere near starting to “clean” the bowl – on the contrary, the dough was SO sticky it was all over the place , it started climbing so high on the dough hook that I had to stop it a few times to put it back to save the mechanism. I added some flour (actually, quite a lot, maybe almost a cup more), kneaded by hand, then had to add a little water, put it back in the mixer and.. eventually I got the dough I was expecting! It is still rising so I don’t know how it tastes yet but it should be fine.
    What I wanted to say is, I KNOW it’s NOT the recipe’s fault at all, it’s the whole cup-thing. I am from Europe and I measure everything on a digital scale. I convert cup-to-gram ingredients all the time but it is SO tricky with the flour – “a cup of flour” could be anywhere between 100 and 200 grams, depending on how you pack it in that cup.
    I love your blog and there are a lot of recipes here I want to try, so could you please be so nice and note somewhere how much does your cup of flour weigh (in grams or ounces, doesn’t matter)?
    Thank you very much for the understanding and sorry for the long comment!

    • Reply
      Marina
      November 19, 2012 at 12:55 pm

      Update: Ok, it did turn out to be the best pizza dough and my guess is your cup of flour is around 150g ๐Ÿ™‚

  • Reply
    Twosday XXII » Then Heather Said
    January 1, 2013 at 12:33 pm

    […] & Herb Pizza Dough โ€“ when I make my own dough, I swear by The Best Pizza Dough from Eat, Live, Run.  Trader Joeโ€™s Whole Wheat dough is my favorite premade to use โ€“ […]

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    Battle of the Pizza Dough | Bite Sized
    January 11, 2013 at 1:05 pm

    […] was following the pizza dough recipe from the ELR blog ( Pizza dough recipe). ย The recipe clearly states to use 1/2 of the dough for one pizza. ย When I halved the dough and […]

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    Spicy Black Bean Pizza | Des Moines Good Eats
    January 16, 2013 at 4:33 am

    […] a Trader Joe’s wheat pizza crust, but before Trader Joe’s came to Des Moines I swore by Jenna’s homemade pizza dough over on Eat, Live, Run.ย  It’s so easy, but not as easy as spending a buck at Trader […]

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    “Cheesy” Pizza Crust «
    February 25, 2013 at 2:01 am

    […] is thin, using a few “normal” ingredients like flour, salt, olive oil, water and yeast. This recipe is my favorite. However, I generally don’t have the time or patience to wait for the dough to […]

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    Things I Cooked in February 2013 | le bonheur est ร  ceux qui savent rire
    March 6, 2013 at 2:37 pm

    […] Calzones made with this dough, apples, and smoked mozz. […]

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    sheila
    March 11, 2013 at 9:10 pm

    just made this and it came out perfect…it was a huge hit with my fam! thought i’d let you know ๐Ÿ™‚

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    Valerie
    March 23, 2013 at 6:23 am

    I’m new on the breads. This recipe was easy in so many ways , such as : simple & easy to find ingredients , a short list of ingredients, easy to pat out the dough . I loved , loved , loved this pizza dough recipe. Great taste ! This crust will hold a pile of veggies on top . It is a good idea to pat out the dough then place in oven for 15 minuets or more in a 325 degree oven, before adding your sauce and toppings . That is if you are using a pampered chef baking pan . I guess it takes a bit to heat up the pan. After adding all the toppings I still cooked in oven for another 30 min.’s . Again a awesome recipe !!!!!

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    Meals for the week | Yogi in Action
    April 4, 2013 at 5:09 am

    […] pizza was so light and tasty. I made the dough using eatliverun’s recipe, and then we topped it with a bunch of veggies and cheese. Mark’s also had bacon and […]

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    Chicken + Pizza | Where the Heart Leads
    April 17, 2013 at 9:15 pm

    […] 1 pizza crust […]

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    Homemade Pizza Dough Recipes - (a)Musing Foodie
    May 11, 2013 at 6:07 am

    […] Source: eatliverun.com viaLiza on […]

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    Tatyana
    June 12, 2013 at 9:14 am

    Hello. Tell please, how many gramme in your cup? Simply at us make gauging by a glass in 250 gramme. And at you?

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    Weigh-in Week 164: Stayed the Same | Pound per Pound
    June 18, 2013 at 9:02 pm

    […] is my favourite half whole wheat/half all purpose flour recipe ย that I came across on the blog Eat, Live, Run. I make it all by hand and it’s completely worth it. Sometimes I break up the dough into […]

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    Friday Night Pizza | lessons by teeth
    October 4, 2013 at 9:08 pm

    […] I based the pizza dough from the recipe here. […]

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    Foodstuffs: Bits and pizzas
    October 27, 2013 at 8:35 am

    […] over so we made two recipes in that vein.ย The first was roasted garlic chicken white pizza on this pizza doughย and the second was butternut squash pizza on French bread. Both were pretty yummy and totally hit […]

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    Ashley
    November 23, 2013 at 8:06 pm

    Jenna,
    I made this tonight. It was the best pizza ever!! Can’t wait to make the second one with the dough that’s in the freezer!
    ~Ashley

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  • Reply
    Lewin
    December 13, 2013 at 9:51 am

    Hi Jenna,

    Great recipe! Do you warm your water or is room temp water ok for best results?

    Gonna test this out over the weekend!

  • Reply
    Justine
    December 15, 2013 at 12:04 pm

    I made this to make chicken and sweet potato pockets. I used gluten free flour and the dough was rather dry which made it difficult to use, but possible.
    If you use gluten free flour I recommend adding more water.

  • Reply
    The REWM: Foodstuffs: Bits and pizzas
    January 1, 2014 at 1:27 pm

    […] over so we made two recipes in that vein.ย The first was roasted garlic chicken white pizza on this pizza doughย and the second was butternut squash pizza on French bread. Both were pretty yummy and totally hit […]

  • Reply
    DigitalDoug
    January 8, 2014 at 1:10 pm

    Best Pizza Dough .. Ever! Using your recipe I just turned out my best pizza to date. Thanks for the Share.
    Dd

  • Reply
    Best Life Ever, Episode 2: Healthy Comfort Food! | Healthy Living Summit
    January 14, 2014 at 8:00 am

    […] To make it a bit healthier, she likes to make her own. Whole wheat crust totally makes pizza a healthy food, right? She uses the original version of this recipe. […]

  • Reply
    Vegan Pesto Pizza
    January 15, 2014 at 9:54 pm

    […] instructions are here. I tried 3 different crusts before I found one I was happy with, and I can’t say it any […]

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    Deanna & Jerry
    March 8, 2014 at 7:39 am

    This pizza dough is absolutely heavenly, quite angelic actually. I lost my original favorite dough recipe, so was searching for a replacement. My loss was a blessing, because your recipe is far superior. It is so light and fluffy, I could see it would be awesome when I lifted it out of the bowl after the rise. No matter how good the topping, it just isn’t good pizza unless the dough is outstanding. Thank you for a masterpiece!

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    Ashley
    April 7, 2014 at 12:37 pm

    Umm…I absolutely love this pizza dough recipe!

    We make homemade pizza every few weeks and always use this recipe. Sometimes I add some dried rosemary for flavor, too!

  • Reply
    Awesome Pizza Dough and Pizza Rolls | Too Zesty!
    April 18, 2014 at 5:14 am

    […] some portable food for a road trip last weekend. I stumbled upon this pizza dough recipe over at eat live run and kind of free handed the rest to make pizza rolls. Pizza rolls are great for car trips because […]

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    Wil Chicken Pizza Recipe By Chef Gulzar In Urdu | Pizza Cooking
    July 6, 2014 at 3:21 pm

    […] oil and lemon juice are option. These are the frequently, are often a good conditioning vents. The cage with placenta previa have dinner on the toast slice, smothered in onions and can be found in green tea as tested […]

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    Red Sorrel and Zucchini Blossom Pizza | Fly 'n Cook
    September 6, 2014 at 4:58 pm

    […] wanted a quick to make pizza dough and this time my recipe is based on the one here. I planned to make white flour dough, but at the last minute chickened out and made part whole […]

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    D.
    October 20, 2014 at 3:50 pm

    Loved this pizza dough! So easy and delicious.

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    Marie Paul
    November 19, 2014 at 10:38 pm

    thanks for sharing this it helps me aloot in making pizza dough
    check this http://www.englishmuffinpizza.net/

  • Reply
    Sven
    December 7, 2014 at 12:09 pm

    Looks very nice, would you also happen to have metric measurements of the ingredients?
    For dough I normally use the 00 (zero-zero) flour which the italians normally use for their dough.

  • Reply
    Judy Barbiaux
    January 31, 2015 at 3:24 pm

    Way too much salt. I thought I had made a typo until I checked the recipe here. 2 teaspoons of salt is too much.

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