Most of the time when we are making pizza, we tend to stick with what has worked best for us so far, and that is how we have set up many of the recipes in the pizza section of this site. In other words, the ingredient list is generally adjusted to work for the typical large size pizza we usually cook.

Now granted, there are plenty of ways to make pizza; whether you like thick crust or crust fresh from a brick oven, we are certainly not trying to sound like pizza know-it-alls, because we most definitely are not. In fact, we like to experiment and hope you do to. Some of the time we will be using a pizza stone and other times we won’t. We just enjoy cooking, and like sharing what we know with others.

There are many different recipes for pizza crust that you can find on the internet, but we will give you two of the recipes that we have found to yield the best tasting crust in our opinion. In addition to being the best tasting, it’s equally important that they have the right consistency as well. One of the recipes will be a quick same day dough, and one will be a slow 2 day dough. So feel free to swap any of these pizza ideas with whatever crust you like the best.

Here are a few things that we typically do when making a pizza unless specified in the actual recipe itself.

• We use a 16” pizza pan with a bunch of BB size holes in it, and that has worked quite well for us. Since we tend to prefer a thinner crust, we can make 2 nice big pizzas per batch of dough. In addition to that, if you plan on cooking your pizza at a higher temperature like we do, the thinner crust will be fully cooked in the middle, and none of the rest of the pizza will be overcooked.

• If you are a fan of thick crust, you will want to adjust for that with a lower temperature, and a longer time in the oven. Additionally, you might need to make a double batch of dough if you want to make thick crust pizzas.

• Make sure you spray your pizza pan with non-stick cooking spray! This is important.

• Many if not all of the pizza recipes that we share here are cooked at 500 degrees and in the middle rack of the oven, so it only takes about 10 – 12 minutes to cook your pizza. But of course, some pizzas will vary slightly in how long they will need in the oven, but it will be minimal. If a pizza is totally different, for instance a stuffed pizza or Calzone or is otherwise totally unique in its structure, then the cooking time and temperature will be adjusted accordingly and will be noted on the recipe page.

• Don’t worry about making a mess, flour will most likely get spread everywhere. On the other hand, try to make sure you don’t get too much flour in the dough while you are rolling it out, because it can get too firm, making it more difficult to shape how you want. After a few tries though, you’ll get the hang of it and be making professional looking pizzas in no time.

• If you can flip and twirl the pizza dough in the air like a pro, then please send us a video because we want to see it!

• And lastly, have fun. Be as creative as you want. If you want to change something or do some experimenting to make it your very own creation, do it. Then let everyone know about it in the comment section.

Now, with all of that out of the way with, we can get into the recipe itself and what you’ll need to make the pizza dough. And don’t worry, it’s super easy as well. Just click the following link: Pizza dough