Pizza Dough

Making your own pizza dough is really not as difficult as you might think!

When making pizza at home, the crust is the foundation for your work of art, and the element you have the most control over. The type of wheat flour you use may not seem like a big deal, but there are actually several options to choose from, and the seemingly subtle differences could make or break your pizza.  While there may not be a definitive answer for the “best” flour for all pizza doughs, there are significant differences between types that should be taken into account before delving into your recipe. Each type will give your dough a different consistency and it’s up to you to decide what kind of dough makes the best crust for your pizza. 

The bottom of the pizza, called the "crust", may vary widely according to style — thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the cornicione.

Have fun experimenting and enjoy eating lots of pizza!