Comments on: Perfect Pizza at home

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 20 Jun 2013 00:07:21 +0000

Elissa – I’d freeze after letting the dough rise at room temperature for 2 hours. That way the yeast has a chance to feed and start to develop the bread. Believe it or not, yeast activity still happens in the freezer just at a very, very slow pace and stales once completely frozen. So by freezing after the first rise you get a good start on yeast growth but not too much that the dough takes on too much sourness.

By: Elissa

Elissa — Wed, 19 Jun 2013 20:28:26 +0000

I would love to freeze some of the dough balls for future use — would I freeze them before or after they sat in the fridge for a few days?

By: Wilted Brussels Sprouts and Applewood Smoked Bacon Pizza | Dula Notes

Wilted Brussels Sprouts and Applewood Smoked Bacon Pizza | Dula Notes — Sun, 17 Mar 2013 23:58:23 +0000

[…] Makes 2 – 9 inch pizzas, adapted from Not Without Salt […]

By: Rich

Rich — Tue, 27 Jul 2010 09:29:06 +0000

I love this recipe, I have tried it out however I used Stilton cheese instead to bring out the flavour in the asparagus. If you haven’t tried Stilton have a look at their blog its full of great ideas.

They have an ex food journalist who writes some of the blogs also, check it out: http://www.stiltoncheese.com/blog

By: June 2010 Food Blog Round Up | Axel and Sophie Steenbergs Blog: News, Views and Chat about Spices, Tea, Recipes and the Environment

Mon, 05 Jul 2010 10:04:14 +0000

[…] Not Without Salt, there is a great Perfect Pizza At Home recipe, which is great fun family food. I usually start by making the pizza dough and tomato […]

By: Ross

Ross — Thu, 17 Jun 2010 19:15:48 +0000

YES! This recipe is very close to what I use. So many recipes skip the step of keeping the dough in the fridge for at least 24 hours, but it is a VERY important step. Pizza dough isn’t something that can be rushed if you want a good result.

By: Beth

Beth — Thu, 17 Jun 2010 17:24:06 +0000

This pizza looks delicious!!! I love the asparagus and egg toppings — and of course everything is better with prosciutto! Thanks for sharing!

By: Homemade Pizza

Homemade Pizza — Fri, 11 Jun 2010 05:09:40 +0000

[…] dough is absolutely foolproof and is the only recipe I use now. Resting the dough overnight is a tip that’s new to me, and if nothing else I found that it made the dough easier to roll out […]

By: Ashley Rodriguez

Ashley Rodriguez — Wed, 09 Jun 2010 23:32:47 +0000

Mari – I used dry yeast.

By: mary´i

mary´i — Wed, 09 Jun 2010 07:52:59 +0000

I have a question about the dough, did you use fresh or dry yeast? Many thanks, Mari

By: my little expat kitchen

my little expat kitchen — Mon, 07 Jun 2010 08:50:38 +0000

I love making my own pizza dough but somehow it doesn’t always work. I’ll give your dough a try. It surely looks scrumptious!
Magda

By: Hannah

Hannah — Fri, 04 Jun 2010 17:44:12 +0000

I normally use the no-knead bread recipe for my pizza crust, but that looks so good, I think I’m going to have to try it out!

By: CookingSchoolConfidential.com

CookingSchoolConfidential.com — Wed, 02 Jun 2010 20:20:02 +0000

What a gorgeous pizza. My next pizza will be grilled. I have the grill; I have the recipe. Now I just have to find the time.

Cheers!

By: Joanne

Joanne — Wed, 02 Jun 2010 18:29:43 +0000

I have spent a long time looking for the perfect crust. To no avail. This is next on my list!

By: Connie

Connie — Wed, 02 Jun 2010 17:00:23 +0000

This sounds fabulous, I’ve tried so many pizza dough recipes in search of the perfect one. Keeping the dough in the fridge for a couple days to develop flavor is a great idea. Thanks for sharing this, can’t wait to try it!

By: Kristin

Kristin — Wed, 02 Jun 2010 15:33:22 +0000

Sorry, that should have been #twizzaparty!

By: Kristin

Kristin — Wed, 02 Jun 2010 15:32:01 +0000

Some of the food bloggers in Ireland are having an online Twitter pizza party tomorrow (#twizzparty), your post is well timed for us! I read this post this morning and just made the dough and am letting it rest in the fridge until tomorrow night. I’m looking forward to seeing what difference the rest makes.

By: Mary Gene

Mary Gene — Wed, 02 Jun 2010 14:31:53 +0000

I haven’t seen an egg on a pizza since we were in Europe…good memories, and oh so delicious. I will try your pizza crust…always love homemade pizza…we cook outside on the grill. ymmmmm

By: tara

tara — Wed, 02 Jun 2010 13:33:49 +0000

Now I know that you’re expecting, and have a family to take care of, but want to hop a plane, cross an international border and make pizzas all day?

By: Caitlin

Caitlin — Wed, 02 Jun 2010 12:08:20 +0000

I love homemade pizza, especially in the summer! This is getting starred and saved for future dinners!

Thanks-
Caitlin