Comments on: Perfect Homemade Pizza Crust

By: Cliff

Cliff — Wed, 06 Apr 2016 15:42:06 +0000

I was confused by the line “Measure the room temperature water into the measuring cup with the yeast-water mixture” which I thought meant until the *total* is 1-1/4 cups (not add 1-1/4 cup to the 1/2 cup) so we kept adding water until it seemed at least better.

By: Elizabeth

Elizabeth — Fri, 18 Dec 2015 00:51:33 +0000

I love your blog and so many of your recipes but this is hands down my most used recipe ever! There’s always at least one I my freezer and I
Keep it replenished always! Thank you!!

By: Homemade Pizza -- A Quick Weekend Meal - Andrea Dekker

Homemade Pizza -- A Quick Weekend Meal - Andrea Dekker — Mon, 21 Apr 2014 18:19:09 +0000

[…] Perfect Homemade Pizza Crust: What Megan’s Making — This recipe does look much better than my store-bought […]

By: Recipe - Roasted Vegetable Stromboli - Donna Coulling

Recipe - Roasted Vegetable Stromboli - Donna Coulling — Wed, 26 Mar 2014 23:53:41 +0000

[…] slices Sargento Ultra Thin Provolone Cheese 1 lb prepared pizza dough (I used half of my favorite homemade pizza dough recipe) 1/2 tsp dried oregano Pizza Sauce, for serving (This homemade pizza sauce is my […]

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By: megan

megan — Sat, 24 Dec 2011 11:18:14 +0000

In reply to Jessica. I bake it on the parchment paper. I transfer the whole thing, parchment paper included, to the pizza stone. I tried to do it without the parchment paper once and it was a mess, but I know other people do it that way. So do whatever seems easiest to you. :)

By: Jessica

Jessica — Sat, 24 Dec 2011 06:24:49 +0000

I just discovered your site and am so excited to try your recipes, they all look great! I’m ALWAYS looking for great pizza crust recipes and this one looks fabulous, I can’t wait to try. One question for you, it may be a common sense question but I thought I’d ask anyway…do you bake the pizza on the parchment paper or transfer it from the parchment paper to the stone? Thanks!

By: megan

megan — Sat, 12 Nov 2011 21:34:56 +0000

In reply to `Susie. Thanks for the informational comment! I'll be interested to hear how it turns out with your modifications. :)

By: `Susie

`Susie — Fri, 11 Nov 2011 18:37:03 +0000

I grind my wheat berries to make my bread, pizza crust, etc. Bread flour (as I understand it) has extra wheat gluten added to it. I’ve never heard of whole wheat bread flour available in the store. I would think that you could just use whole wheat flour and add a little wheat gluten (available in the grocery store near the flour) to it. I”m going to be trying this recipe and that’s what I’m going to try.