Homemade Extra Cheese Pizza.

A simple recipe for extra cheese pizza on top of my favorite homemade pizza crust. 

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Kevin’s favorite food is pizza. And for how often he eats pizza, it was about time I made the man some thick pizza crust made 100% from scratch. He likes his pizza plain and simple. A lot of cheese. Sometimes Hawaiian, sometimes BBQ chicken. But most of the time: cheese. Extra cheese, just like today’s recipe.

I, on the other hand, am all about the stuff. I like my pizza with fun (weird?) toppings like roasted eggplant, goat cheese, sun dried tomatoes, figs, butternut squash, pears, honey, and other stuff Kevin would never touch.

But one thing we can agree on: really good crust. Puffy, chewy, and thick crust. Step aside thin crust lovers, because today’s post is ALL about the crust!

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Now before you begin reading, let’s discuss the fact that this is a savory recipe on Sally’s Baking Addiction. (I know!) I posted a photo of this pizza on my personal Facebook page and my friend commented “Finally! A Sally recipe my dentist can support.” 😉

The truth is, I’ve been wanting to incorporate pizzas into my recipe repertoire and wasn’t sure how you would react. Then I thought about it again. It’s pizza. Who doesn’t love pizza? Lucky for you, I have many more varieties of pizza up my sleeve. Stay tuned.

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Homemade pizza crust may sound difficult to you. Why waste the time when you can buy frozen? But trust me – homemade crust is nothing like store-bought, delivery, or what you order at a restaurant. Making pizza crust is a lot like making regular bread, only quicker and well, flatter. If you follow me on Instagram, you know that it has taken me several tries to land on my winning pizza crust recipe! We’ve been eating enough test pizza recipes this week to make the city of New York jealous.

Ok, let’s talk dough. Please read the following because knowing the ins and outs before beginning will help you tremendously.



All pizza dough recipes are different, however they typically all have the same ingredients: flour, yeast, water, salt, oil, and some may have sugar. Here is a breakdown of what I use in my recipe.

Yeast. I use Red Star Platinum yeast. I have the best results in my breads when I use their platinum line. Though I am being compensated for sponsoring Red Star Yeast, please know that I’ve loved this yeast even before working with Red Star. Their Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. I use only enough yeast to get the job done; I don’t like pizza dough to taste “yeasty.” (Technical terms here, of course.) 1 standard packet (2 and 1/4 teaspoons) is what you need for my pizza crust recipe.

Water. I tested this recipe with many different amounts of water over the past few weeks. I find that 1 and 1/3 cups is the perfect amount. Please use lukewarm water (105F – 115F). Anything over 120F will kill your yeast.

Flour. Please use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water your flour absorbs in this recipe. You may use bread flour instead, but you’ll have to increase the water by a couple Tablespoons since bread flour contains more protein than all-purpose. I do not know how to make this pizza crust gluten free. For the best results, just stick to the recipe as written.

Oil. Extra virgin gives this pizza crust the best taste. You’ll also line your bowl with olive oil as the dough rises and brush your dough with olive oil before layering on the toppings. This prevents the crust from getting soggy from the toppings.

Salt. Salt gives my pizza crust a little flavor. Pizza dough without salt tastes bland regardless of the toppings. I tested with two different amounts and 3/4 teaspoon is perfect.

Sugar. I add a touch of sugar to my pizza dough recipe. Sugar increases the yeast’s activity, while salt can control it. Furthermore, a slight touch of sugar will tenderize your dough, especially when paired with the olive oil.

Cornmeal. Not all pizza dough recipes use cornmeal to dust the pan, but I prefer it. The main reason you sprinkle cornmeal onto the bottom of your pizza pan is so that the pizza won’t stick to the bottom of the pan. It gives the pizza crust a little flavor and crispy texture as well. You could just regular flour to dust the pan, but you’ll lose the flavor cornmeal provides.

Homemade Pizza Crust-10



Pizza pan. Some pizza enthusiasts own pizza stones, baking stones, and pizza peels. I own none of those. My kitchen is the size of a closet (no really, it is) and I don’t have the room for fun extras like that. For this recipe, you will use a regular pizza pan or a baking sheet. Some pizza pans have a perforated surface for crisping crust – you can certianly use that if you own one.

Oven thermometer. Please buy one. Mine was less than $10. Most ovens are off by at least 25 degrees and this will have a huge (negative) effect on your baked goods. I highly suggest all of my readers own one. My oven runs extremely hot and I’ve ruined dozens of cookie batches because of it. An oven thermometer solves the issue.

Stand mixer with a dough hook. Having this is ideal for my pizza crust, but you don’t need it. You may simply knead the dough by hand instead as explained in the pizza crust recipe.


Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com


The Process.

The actual process of making the pizza isn’t too hard as long as you plan ahead and read my instructions. In an effort to keep this post from being too long, I have created a separate page with step-by-step photos to help guide you along so you know exactly what you are doing. Trust me, I know what a pizza crust FAIL tastes like. And I don’t want you to experience that mess!

Knowing how long this will take ahead of time is always helpful. Mixing the dough takes 10 minutes, then there is one main rise for your dough: about 1 – 1.5 hours of you are using instant yeast. If not, see the note in the recipe below. Then you will let your dough rest 2 times for 15 minutes each. So about 2 hours 10 minutes for the crust to do its thing, about 5 minutes to top it, then about 12-15 minutes in the oven for your pizza to be ready. So we’re talking about 2.5 hours start to finish.

A very helpful tip: Be gentle with your dough at ALL times. Let your dough rest as I instruct in the dough recipe. The dough is fragile and should be handled with care.


Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com


Pizza is Fun.

Turn your homemade crust into something social! Host a pizza night. Have friends over, make a batch of the dough, roll into smaller circles (5-6 inches each), and serve with different toppings. Everyone can assemble their own individual pizzas. There are NO rules when it comes to pizza toppings! However, don’t go too heavy or your crust will become soggy and weighed down.

My pizza recipe below is for regular pizza – with extra cheese the way Kevin likes it. But get crazy! Feel free to pile your favorite veggies or meat on top.

Here are other topping ideas (per pizza):

  • Margherita: 1-2 cups diced pum tomatoes, 1/2 cup chopped basil, 3 Tbsp grated parmesan cheese, drizzle of olive oil, pepper to taste
  • Veggie: 1/2 cup pizza sauce, 1 small roasted and thinly sliced eggplant, 3/4 cup thinly sliced mushrooms, 1 thinly sliced red onion, 1/2 thinly sliced red pepper, drizzle of olive oil, pepper/ground basil to taste
  • Supreme: 2 cups shredded mozzarella cheese, pepperoni/sausage, 1 thinly sliced green pepper, sliced olives, 1/2 chopped onion, ground basil to taste
  • 4 Cheese: 1/2 cup pizza sauce, 6 ounces each: shredded parmesan cheese, shredded Monterey Jack, shredded Asiago, pepper and grated parmesan cheese to taste

And not only that, little bakers can lend a hand making dinner and have fun in the process. Let them help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie.

Common, who doesn’t love a smiley pizza? :)


Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

I’m so thrilled to have found a pizza dough that I love. One that is easy and approachable for anyone, yet doesn’t lack a true chewy, puffy texture or real bready taste.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Homemade Extra Cheese Pizza

Prep Time: 2 hours 15 minutes

Total Time: 2 hours 30 minutes

Print Recipe

A simple recipe for extra cheese pizza on top of my favorite homemade pizza crust. Makes one 12-inch pizza or you can make two pizzas from my entire crust recipe and double the toppings listed below.


  • 1/2 recipe homemade pizza crust
  • 1/2 - 3/4 cup (127-190g) pizza sauce, depending how much you like (homemade or store-bought)
  • 8 ounces sliced mozzarella cheese
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • 2-3 Tablespoons (10-15g) grated Parmesan cheese
  • ground basil, to taste


Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.

Top the crust with the pizza sauce, then the sliced mozzarella, then the shredded mozzarella, grated Parmesan, then sprinkle with basil.

Bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.

Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

Additional Notes:

Please see homemade pizza crust recipe for how to freeze the pizza dough.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are a few more tutorials for you:

How to make Homemade Pie Crust

Salted Caramel Apple Pie


How to make Homemade Danish Pastry

How to make Danish Pastry Braid


How to make Crispy Sweet Potato Fries

Baked Crispy Sweet Potato Fries.  Easy & cheap. | sallysbakingaddiction.com


How to make Homemade Salted Caramel

How to make Salted Caramel Sauce


How to make Homemade Soft Pretzels

30 Minute Homemade Soft Pretzels


How to make Crunchy Baked Apple Chips

Baked Cinnamon Apple Chips



*This is a sponsored post for Red Star Yeast.  I have been compensated for making this recipe.  However, I was not paid to write a review and all opinions are 100% my own. For more recipe inspiration, visit their Facebook page.


172 Responses to “Homemade Extra Cheese Pizza.”

  1. #
    Martha Mitchellposted November 23, 2013 at 4:51 pm

    I got Red Star Platinum instant yeast. Their directions said to use very warm water: 120-130 degrees. Is there some other reason you suggest 105-115 degrees??


  2. #
    Laura Dembowskiposted November 23, 2013 at 8:42 pm

    Homemade pizza is on my to do list too. This looks better than any delivery pizza! I’m super weird about pizza toppings – I can’t stand tomato sauce!


  3. #
    jodye @ whole pure recipesposted November 23, 2013 at 10:34 pm

    Your pizza looks great, Sally, and while I don’t eat cheese, I’ve made a fair share of wonderful vegan pizzas. It definitely is all about the crust, and yours look just the way I like it! I’m also so with you on the crazy toppings, especially butternut squash and figs. Yum!


    • Sallyreplied on November 24th, 2013 at 10:42 am

      I have to make a butternut squash and fig pizza soon. Maybe with a little arugula. :)


  4. #
    Michelleposted November 24, 2013 at 5:23 pm

    I have fallen in love….I just finished making this delicious is all I can say…


  5. #
    LoverOfAnythingChocolateposted November 24, 2013 at 9:18 pm

    Oh my dear lord! So I, a young teen made these today and found this crust recipe the easiest and best one yet! My family loved it! But we topped it with olives, peppers, HOMEMADE SAUCE!!! and red onions. YUM! Thank you for sharing, this is now my go-to pizza crust recipe.
    I never ever used the store bought ones, lol.


    • Sallyreplied on November 24th, 2013 at 10:29 pm

      I have to make my own sauce at home soon. Because I have no doubt your pizza was amazing! Thanks for reporting back. I appreciate it!


      • LoverOfAnythingChocolatereplied on November 25th, 2013 at 9:26 pm

        I don’t mind, I LOVE your site, the pizza was a hit! I found this as one of the best, fastest and easiest doughs to work with. Thanks again! Yes, homemade sauce makes everything better, I mean, isn’t everything better homemade? :)

  6. #
    Martaposted November 26, 2013 at 4:25 am

    Hey Sally! I’ m from Spain and I’m planning to make this pizza on Friday. I just wanted to ask you if you could tell me the protein content for every 100 g of flour, as here all flours are unbleached, thanks a lot!


    • Sallyreplied on November 26th, 2013 at 8:29 am

      Hi Marta! The flour I used has 11.7% protein content. Anywhere around that number (10-12%) will be ok.


  7. #
    Lisaposted November 27, 2013 at 10:57 am

    I made this recently and it was really good and surprisingly easy. Next time, I will add cheese to the crust for stuffed crust pizza.


  8. #
    Jaclynposted November 28, 2013 at 4:24 pm

    This is the only way pizza should be made – with extra cheese :)! It looks amazing! Happy Thanksgiving Sally!


  9. #
    Nora (Buttercream Fanatic)posted December 1, 2013 at 11:06 am

    Homemade pizza is my absolute favorite! I’m going to try your dough next time. It looks so thick and soft!


  10. #
    MommySueposted December 5, 2013 at 12:40 pm

    We LOVE homemade pizza! I’ve taught my teenage son (I have 6 sons and a couple of daughters) how to make pizza crust, so now he just makes his own pizza whenever he’s hungry (and some for the rest of us too)! Saves us a bunch of $$ and keeps him full!!


    • Sallyreplied on December 5th, 2013 at 1:10 pm

      Making it at home saves a ton of money, you are right. And 6 sons and more daughters. You are supermom!


  11. #
    Kimberlyposted December 12, 2013 at 1:09 pm

    I’ve never made pizza crust before, in fact I’ve never attempted anything with yeast before, and now I’m so glad that I did! I made your extra cheesy pizza last night and it turned out amazing! My kids thought it was the best pizza ever! :) Thank you so much for the step by step photos and instructions, super helpful! Can’t wait to try more recipes from your site when I do my holiday baking. Keep up the great work! :)


    • Sallyreplied on December 12th, 2013 at 1:13 pm

      Hey Kimberly! Thanks so much for reporting back about the pizza crust. I’m so happy you made it! We now make it all the time here. Pizza night happens often. :)


  12. #
    Wandaposted December 17, 2013 at 2:13 pm

    Omg CAN NOT WAIT to try this out on my daughter! She is the true pizza saveur lol! I have been hunting & hunting & hunting (did I say hunting? lol) for the perfect dough recipe & thanks to you I have found it! Now if I can just find the time to make it! Will letya know if I screwed it up or not lol, cause that’s the only way it could be bad!!


    • Sallyreplied on December 17th, 2013 at 2:36 pm

      Wanda, I hope you get to try this pizza crust! It’s our favorite. In fact, I’m making homemade pizza again this weekend. Let me know how it goes!


  13. #
    Megposted January 2, 2014 at 12:11 pm

    I literally just got finish making (and eating) this recipe like 15 minutes ago and I had to come and comment right away because it was SO GOOD!
    The dough is so fantastic that it didn’t even matter that I was lazy and used store bought sauce. This was actually only my second time working with yeast and I feel so much better about it now.


    • Sallyreplied on January 2nd, 2014 at 2:48 pm

      I am so glad you are loving so many of my recipes, Meg! This pizza never disappoints. And so glad you are getting more comfy with yeast. It’s not scary at all!


  14. #
    Shellyposted January 3, 2014 at 5:51 pm

    This is THE BEST pizza crust EVER! Thanks for all of your hard work! You help make cooking fun and enjoyable, since we don’t have to second-guess if a recipe will turn out or not. Blessings to you & Kevin!


    • Sallyreplied on January 3rd, 2014 at 5:57 pm

      Thank you Shelly! I really appreciate that. I’m so glad you love this pizza crust. Absolutely our favorite as well!


      • areplied on January 13th, 2016 at 12:14 am

        ya.. love you both <3

  15. #
    Rebecca Shawposted January 11, 2014 at 1:00 pm

    I made this pizza last night and after trying 300 recipes for pizza crust I just have to say….I finally found a WINNER. OMGosh it was fantastic and my family loved it too. Thank you Thank you


    • Sallyreplied on January 11th, 2014 at 1:56 pm

      Hey Rebecca! I’m so happy you love this pizza crust. We make it all the time! Thanks for reporting back.


  16. #
    Hannahposted January 14, 2014 at 11:41 pm

    Hi Sally! I made your crust over the weekend and I wanted to let you know that it turned out perfectly!! I always use Red Star Platinum yeast after reading about it on your blog, and I totally agree that it provides the best results. I have tried probably ten or more pizza crust recipes, and both I and my boyfriend thought yours was the best by far! Such a great, fluffy texture and easy to work dough. I didn’t make a traditional pizza, I used it to make strombolis. I will use it to make a regular pizza next. Thanks for the recipe and for ending my perfect crust search!


    • Sallyreplied on January 15th, 2014 at 9:15 am

      Hannah, I loved reading this comment today. I’m so happy that you both love this crust so much. It’s certainly our “go-to” as well! I need to make strombolis at home soon.


  17. #
    Ivaneide passosposted January 15, 2014 at 10:28 am

    Fantastic this recipe: THE BEST pizza crust EVER. Thanks for shered it!!


  18. #
    Lauraposted January 18, 2014 at 3:35 pm

    Hi Sally,
    I was just wondering, what happens if you use all-purpose flour in this recipe? Will it affect the results too drastically?
    Thanks! This looks incredible!


    • Sallyreplied on January 18th, 2014 at 3:57 pm

      Hi Laura. All-purpose flour is used in this pizza crust. Are you definitely talking about this pizza recipe?


  19. #
    Megan Oposted January 21, 2014 at 12:32 pm

    Our favorite topping is steak, caramelized onion and gorgonzola cheese…UH-MAZING!


    • Sallyreplied on January 21st, 2014 at 1:05 pm

      My fiancé would love that! And I’m a huge fan of gorgonzola.


  20. #
    maryposted January 22, 2014 at 8:35 am

    do you have any tips for rolling out the dough into a perfect circle?


    • Sallyreplied on January 22nd, 2014 at 10:30 am

      Just take your time with it. I use my hands and a rolling pin and push the dough out to form an even circle. It does take some practice.


  21. #
    Aliciaposted January 28, 2014 at 3:11 am

    Hi Sally, I have been reading this recipe since you posted it and looking forward to trying it. Just wondering what the reason is for using both sliced and shredded mozzarella? Thank you so much


    • Sallyreplied on January 28th, 2014 at 10:50 am

      I wanted to use extra cheese for the extra cheese pizza. :) Use your favorite kind of mozzarella though.


      • Aliciareplied on February 3rd, 2014 at 6:32 pm

        Thanks so much for your reply. I wondered if the shredded versus sliced gave a different texture or taste or result in the pizza. Good to know it is just for all that extra cheese. Yum! Thanks again.

  22. #
    Rupa Lposted January 29, 2014 at 12:06 am

    Hi Sally

    I only have the Active Dry yest and Instant yeast
    Both Red Star
    Which one would you advise for both the pizza recipes ?
    Thanks !

    – Rupa


    • Sallyreplied on January 29th, 2014 at 6:58 am

      active dry yeast


  23. #
    Kotyposted January 29, 2014 at 3:59 pm

    Woow! i need to make this. like right now. Amazing, Sally!
    Just one question – do you think the crust will work with spelt flour?


    • Sallyreplied on January 29th, 2014 at 4:18 pm

      Hey Koty! I typically do not bake with spelt flour and since I have no experience with it, I can’t say whether it will successfully replace the all-purpose. Let me know if you try it!


  24. #
    LHposted February 5, 2014 at 11:03 pm

    Hi Sally,

    Thank you so much for a fabulous recipe!! I look forward to your cookbook…:-)

    Just a suggestion: Have you considered adding Parmesan cheese to the crust and have you tried a white sauce like this one from food network:


    • Sallyreplied on February 6th, 2014 at 7:53 am

      I have never tried a white sauce like that before, but it sounds fabulous! And I usually add parmesan on top of the pizza, not with the crust. But that’s something great to try. Thanks LH!


  25. #
    Danaposted February 23, 2014 at 9:14 pm

    We are MAJOR homemade pizza junkies (we make it once a week…religiously) and have been using a recipe from Flour Water Salt Yeast for a while. But tonight we gave your crust recipe and whirl (because we enjoy so many of your muffin and cookie recipes) and it’s our new fave! Love the crisp, crunchy outside and chewy inside. Excellent!!


  26. #
    Peteposted March 3, 2014 at 10:34 pm

    Your photos are fantastic and the pizza looks delicious… but just curious tho, is there an actual recipe for this somewhere? I don’t really have an hour to read past all the photos and write down the bits as they pop up here and there


    • Sallyreplied on March 3rd, 2014 at 10:43 pm

      The written recipe is in the post.


      • Petereplied on March 3rd, 2014 at 10:51 pm

        Thanks… I was hoping for a line by line recipe. But that’s just me :)

        • Sallyreplied on March 3rd, 2014 at 10:56 pm

          After the 10th photo, there is a line by line recipe.

  27. #
    Debposted March 15, 2014 at 7:34 pm

    I have regularly used two different crust recipes with good success…and there was no rise time which worked for me. I used your recipe today so now I have to plan ahead to account for your crust’s rising time on pizza nights! I hadn’t told my kids or husband that I switched, but they knew this was better…my 5 year old ate all his crusts and my husband ate our 3 year old’s crusts instead of treating out lab to them! Thanks yet again! I asked my husband if he could guess where I got this recipe. His answer…”Sally?” Everything of yours that I make is not only absolutely delicious, but beautiful…I have started taking pictures of my food!


    • Sallyreplied on March 15th, 2014 at 8:05 pm

      Deb, what a sweet comment. Thank you so much for taking the time to report back to me. I love that your husband knew from where you got the recipe. That made me smile! Happy your family loved it!


  28. #
    Aurelposted March 17, 2014 at 7:25 am

    Can i substitute olive oil with canola oil instead?


    • Sallyreplied on March 17th, 2014 at 12:08 pm

      That should be fine, enjoy!


  29. #
    JQposted March 17, 2014 at 1:12 pm

    Hi Sally! I’m trying your homemade pizza crust but there will be a few hours of time between when the dough is ready and when I am ready to actually bake the pizzas. Do you recommend storing the dough in the refrigerator during this time or keeping it at room temperature? Can you make the dough a day in advance and chill it or does it need to be baked right away? Let me know what you think!


    • Sallyreplied on March 17th, 2014 at 5:16 pm

      Hey Jacqueline! After the dough rises, divide in two and wrap in plastic wrap. Freeze one (or neither if you’re making two pizzas). Stick in the refrigerator for the few hours in between. When you’re ready to bake, take the dough out of the refrigerator, preheat your oven for 20 minutes, assemble the pizza, and bake. Enjoy!


      • JQreplied on March 18th, 2014 at 10:05 am

        Thank you! I froze half and made two “mini” pizzas with the other half. The dough was perfect–I’ll definitely be making it again!

  30. #
    Maryposted March 29, 2014 at 1:27 pm

    Hi Sally!
    The first time I made this pizza crust it was wonderful, crispy and chewy with the right amount of browning on the bottom and outer crust. I made it again today and it was white as a bone – it did not brown anywhere and wasn’t at all crispy. do you know what I’m doing wrong? i preheated my oven and everything but it was still very frustrating to take the pizza out and realize it hadn’t browned at all. am i letting the dough rise too much? or did i not let the dough rise for enough time? i don’t know what I did wrong.


    • Sallyreplied on March 30th, 2014 at 1:45 pm

      Hey Mary! Did you change anything about the recipe from the first time you made it to today? I’m unsure what could be the issue – your oven maybe because it is not browning? Letting the dough rise too much has nothing to do with browning in the oven.


      • Sallyreplied on March 30th, 2014 at 4:50 pm

        Learn something new everyday! Thanks for sharing, Mary.

  31. #
    Karen @ The Food Charlatanposted April 27, 2014 at 10:52 pm

    Oh my good heavens Sally.

    Best. Pizza. Everrrrrrrrrrrrr!


  32. #
    Isabelposted May 3, 2014 at 1:16 pm

    Um could you please tell me how much water goes into it, because I cant find the measurements. Love the recipe and cant wait to try it!


    • Sallyreplied on May 5th, 2014 at 9:22 am

      Hi Isabel! Simply click the pizza crust recipe link in the recipe for how to make the dough.


  33. #
    Maryposted May 13, 2014 at 5:27 pm

    Hi Sally!
    I always overproof my dough and end up letting it rise longer than it should. This is the reason my crust never browns in the oven. I simply don’t know when the dough is “doubled in size”. Do you know if there’s any way to test the dough to make sure it’s risen for the adequate amount of time?


  34. #
    Kellyposted June 10, 2014 at 1:47 pm

    This was my first time making pizza and I tried this recipe and I thought it tasted great. I didn’t have a pizza pan though so I baked it in a nine inch round non-stick cake pan. Because of the condensed size it came out with a thick crust and a thick layer of cheese. The crust was great but I think next time I’ll use a little less cheese if I bake it in the cake pan. I also added some salami as a substitute for a pepperoni topping and it tasted great. I didn’t have ground basil so I sprinkled some dried oregano leaves on top. Thank you so much for the recipe it tasted great!


  35. #
    Lindseyposted July 1, 2014 at 7:19 pm

    This crust rocks! It turns out great every time, even after freezing the extra half. I tired many different crusts and found a winner with this one. Thanks, Sally!


    • Sallyreplied on July 2nd, 2014 at 7:44 am

      Thanks for reporting back Lindsey! Happy you like the crust as much as we do :)


  36. #
    Nastassia D. (@TasciaD)posted August 13, 2014 at 6:19 pm

    This is my second time using your pizza dough recipe, and this time is much better, since I actually followed the recipe to the tee this time. I added bacon and pineapple slices with the cheese, delicious . I froze the other dough ball for another day. Thanks so much for the awesome recipe.


  37. #
    Teresa Dposted September 1, 2014 at 10:25 am

    Hey Sally! Long time no comment! I just made this pizza a week ago and it was AMAZING! The crust was perfect, and I couldn’t have asked for any more cheesiness!! Thank you so much and congratulations on your wedding!


  38. #
    Sherry Lynn Englandposted September 13, 2014 at 8:49 pm

    Hi Sally,
    My husband and I made your pizza crust tonight and it was amazing!! I did not have the platinum yeast but the Red Star Active Yeast which took 2 hours. (I will definitely use the platinum next time).I also used flaxseed meal on the pan instead of cornmeal cause I did not have any but i will try it with cornmeal next time to see if it is crisper. My son likes a crisp crust and even though he really liked it I think the cornmeal will probably do the trick.We made fresh cut pepperoni, fresh shredded colby jack, mozzarella and parmesan and used between 3/4 c-1 cup sauce each.I topped them with dried basil. Very cheesy and oh so yummy!! I can’t wait to make them again using your exact recipe!! Thank you so very much!! I did share the link to your webpage for your pizza crust on my Facebook page. ♥


  39. #
    Kylieposted September 25, 2014 at 5:48 pm

    I made this pizza last night and it was AWESOME! Everyone raved about it. No need to order pizza anymore :) Delicious!


  40. #
    Ashleyposted September 26, 2014 at 8:26 pm

    made this tonight and it was absolutely delicious! I’ll be making it every weekend from now on. Thank you so much for sharing this recipe!


  41. #
    Minditaposted October 15, 2014 at 2:06 pm

    Necesito las recetas en español. Gracias


    • Richreplied on December 29th, 2014 at 5:20 pm

      Usa Google Translate.


  42. #
    Enyanaposted November 21, 2014 at 8:23 am

    I am super excited to try your recipe tonight! I have some friends coming over for a game night and finger food and one of them looooooves pizza so I am surprising him. Quick question though, if I make the dough ahead of time can I refrigerate it for a couple hours?? I can’t make it all in one cause of my crazy day.


    • Sallyreplied on November 21st, 2014 at 1:48 pm

      Yep. After the dough rises, divide in two and wrap in plastic wrap. Freeze one (or neither if you’re making two pizzas). Stick in the refrigerator for the few hours. When you’re ready to bake, take the dough out of the refrigerator, preheat your oven for 20 minutes, assemble the pizza, and bake.


  43. #
    Stacy @Stacy Makes Centsposted December 8, 2014 at 4:10 pm

    Made this for our family movie night when we watched Elf. SO good! :-) Thanks for the idea.


  44. #
    Melissaposted January 27, 2015 at 12:41 pm

    If the homemade dough is really sticky does that mean that I need more flour? When I would go to press it to see if it bounced back it just stuck to my finger and came with it


    • Sallyreplied on January 27th, 2015 at 2:58 pm

      Yep, add a little more four until the dough is soft, but not sticky.


  45. #
    Savneetposted February 5, 2015 at 7:36 am

    I love ur pizza


  46. #
    Jessaposted March 22, 2015 at 7:47 am

    hello. can we use vegetable oil instead of olive oil while baking the pizza crust?


  47. #
    Andreaposted April 18, 2015 at 8:06 pm

    Hey Sally! I have made this pizza dough numerous times and it is definitely the BEST recipe I have tried to-date. But, I’m wondering if you can help me figure out why my dough failed miserably today!? I made it the same as I always do, even down to the same brands of ingredients, and my dough didn’t rise :( It was very elastic and smooth, but weirdly so, almost like elastic play-dough (I know…I know!). I should mention I also made your strawberry cupcakes on Easter, with the same bag of flour I used for the pizza dough, and the cupcakes were extremely dense and almost wet. The taste was amazing, but they never got fluffy. I very recently moved to the deep south and it is extremely humid here, and the only thing I can think of is that once my bag of flour was open and sat for a few weeks it may have accumulated moisture, which effected the outcome of my baked goods. I am a seasoned baker and I have never had this many duds, especially with any of your recipes. Thank you in advance for your time and sorry for the long-winded comment!


    • Sallyreplied on April 19th, 2015 at 8:36 pm

      Humidity has everything to do with it, Andrea! It’s a yeast dough nightmare. I fear moisture got into the flour. I would try again with fresh flour that is covered very tightly.


  48. #
    Rachelposted June 1, 2015 at 4:02 pm

    This recipe was delicious! I had this pizza along with your inside out chocolate chip cookies, and it was definitely a hit with my family. Thanks so much for sharing these recipes!


  49. #
    Leanneposted September 28, 2015 at 11:04 am

    I made this and absolutely loved it. It was a dream to work with compared to other doughs I’ve made before. However, the half of the dough that I froze never while baking, and I’m not sure why. I really want to make this dough again as it’s the best I’ve made yet, but after putting all that work into it, I wanted to try to figure out why it didn’t rise. I took the dough out of the freezer and let it thaw in a bowl covered with saran wrap in the fridge for about 11 hours, and then I let it sit out on the counter for about 45 minutes before shaping the pizza.


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