Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.

Can I grill this dough? Yes! See recipe notes.

Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.

What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.

How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.

Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.
Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap). However, this dough is designed to be easy and quick. It’s ready in under 15 minutes and truly tastes best when it’s baked right away.

Pizza Dough
I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!

Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.

Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.

Can I grill this dough? Yes! See recipe notes.

Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.

What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.

How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.

Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.

Can I grill this dough? Yes! See recipe notes.

Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.

What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.

How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.

Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.
Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap). However, this dough is designed to be easy and quick. It’s ready in under 15 minutes and truly tastes best when it’s baked right away.

Pizza Dough
I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!

Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.