I am a huge fan of pizza.  In fact, if I had to pick a favorite food (but please don’t make me!) it would be pizza.  If I had to pick one food to eat everyday for the rest of my life – that would be pizza.  However, up until now, I preferred carry out to homemade pizza.  My homemade pizza has always been pretty good, but it just couldn’t beat my favorite commercial pizza place.  But that all changed so quickly last weekend when I made this pizza crust.  It is, quite simply, perfect in my book.  This crust is what my pizza has been missing all along.  I forsee a lot more pizza being made in my house now that I have found this recipe.  That’s amore!

My only mistake with this dough was probably that I didn’t quite roll it out enough to fit the whole pizza stone so it really puffed up a lot around the edges.  It tasted wonderful but didn’t look quite proportional.  I’ll have to work on that next time.  The recipe below has instructions for making this dough in a stand mixer.  However, instructions for making it in a food processor or by hand are included in the original recipe which is linked below.

Basic Pizza Dough


½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl



Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  


Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.


To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.


Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Source: Baking Illustrated

  • I have yet to make my own pizza dough and will save this to try in the future! It came out great!

  • Ashley

    I love making homemade pizza dough, and I so trying this!

  • Laura (biogrrll)

    This looks amazing! Perfect timing too because DH requested pizza for lunch next week. : )

  • Looks so yummy – I love to make homemade Pizza Dough our recipes are almost identical – The only difference is I add a tablespoon of sugar to add a hint of sweetness – Nothing better than homemade that is for sure – Your photo is amazing!!

  • Your pizza looks fantastic!! I’m so glad you enjoyed this dough – since I found this recipe I think homemade is way better than takeout!

  • Erin

    Your pizza looks great! I love this pizza dough recipe- it really makes the perfect pizza. I’m totally with you on loving pizza. I think I could seriously eat it every day!

  • Im always on the lookout for the perfect pizze dough recipe – don’ tink Ive found it yet so will have to give this one a try

  • It looks amazing. I love making homemade pizza on my stone.

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  • This was our favorite pizza, I will be making this one again and again. Thanks for the reccomendation.

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  • smellslikehome

    i don’t remember haven’t read this post way back in August but i couldn’t pass up commenting on the fact that i feel the EXACT same way about pizza. i have always said that i could, without a doubt, eat it everyday for the rest of my life and never get tired of it. i’m definitely giving this dough recipe a shot this weekend – can’t wait!

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  • Rachel

    Does the pizza bake at 500 as well or is that just to heat up the stone? I’m making this tomorrow so I wanted to double-check. Can’t wait! Thanks!

  • Annie

    Hi Rachel,
    I believe I baked the pizza at 500, but it is possible that I reduced the temp to 450. Either way it will be fine, it may just take a little less time if you bake at 500.
    :) Annie

  • Rachel

    Great – thanks so much!

  • Erika

    Do you have a recipe for a BBQ chicken pizza? If you do, I bet it’s diviiiine :)

  • Annie

    Hi Erika,
    Unfortunately I do not. I have a major dislike of BBQ sauce in most capacities, particularly on pizza. Sorry! I’m sure my husband wishes that would change!
    :) Annie

  • Erika

    It’s OK, thanks anyway! :)

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  • Rachel

    There is a recipe on Good Thymes & Good Food’s blog for a BBQ Chicken Pizza similar to California Pizza Kitchen. That’s how I found Annie’s blog since the author had referenced this crust recipe. Also, we love the the BBQ Chicken Calzone recipe on allrecipes.com. Both are delicious!

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  • Just so you know I make this pizza crust every Friday. It’s great!

  • Allie

    Hi Annie,

    I just graduated college and nothing gives me that warm fuzzy feeling like a good slice of pizza! Having never made it on my own, I followed your instructions and my only problem was rolling out the dough. It kept stretching back when I tried to roll it. I am just trying to teach myself how to cook, so I was wondering if you have any tips for how to make it easier to roll out. Thanks! I love your website!

  • Annie

    Hi Allie,
    Ah yes, the pizza dough not wanting to roll out and springing back on you is a common problem. It is due to the gluten in the dough. When this happens, just let the dough relax for 15-20 minutes and then try again. You should find it much easier to roll out after it relaxes a bit. Sometimes I have to give it 2 or even 3 waiting periods, but it always works out eventually. I hope that helps!
    :) Annie

  • Kristen

    So, I bought some packaged yeast. Do I want to use Rapid Rise or just Active Dry yeast? I’m not a baker normally, so I’m unfamiliar with working with yeast.

  • Annie

    Hi Kristen,
    I always use rapid rise (AKA instant or bread machine) yeast, no matter what the recipe calls for. It turns out much better results than I ever had with active dry. Hope that helps!

  • Kristen

    Excellent, thanks! I bought both when I was at the store yesterday (my normal run, but everyone else was stocking up for Snowpocalypse) so we could make it this week! Yay!

  • Jennifer

    I made your pizza dough for the first time tonight, and it was amazing! I did the chicken pesto pizza. I’ve made several things from your blog, but this was the first time I’ve done anything with yeast. I only made one pizza and have frozen the rest of the dough. Do you have any advice for when I un-thaw the dough?

  • Annie

    Hi Jennifer,
    When you thaw the dough, just put it in the refrigerator the morning of the day you want to use it for dinner. When you’re ready to make the pizza, set the dough out at room temperature for about 30 minutes. Then roll it out. If it is too tight and snaps back, let it rest 15 minutes and try again. Shape, top, and bake as desired. Hope that helps!

  • Jenny

    Made this dough (with a little added granulated garlic, we just can’t have enough garlic) for a classic pepperoni pizza tonight and it was great! Sadly, my stand mixer died on me recently and I didn’t have time to knead the dough myself. So I just made it on the dough setting in my bread machine and it was perfect. Can’t wait to try this with your recipe for Pizza Bites! And thanks for your tip on thawing the dough, I too was curious not having frozen my own dough before.

  • Mindy

    Have you tried this at high altitudes? If so, what adjustments did you make?

    I recently moved near Vail, CO and I’m still getting used to how this high altitude stuff messes with my baking!

  • Annie

    No, I have never tried any sort of baking at high altitude, so I don’t have any advice in that regard. That is one thing I am very glad not to have to worry about!

  • Susan

    Hi Annie,

    Love this crust! My husband deemed this the best pizza he’s ever had, and he’s not easly to please when it comes to pizza.

    My only problem was that when I topped the pizza, the pizza was extremely heavy and I couldn’t get it onto the preheated pizza stone. I had the crust on a floured piece of parchment paper on a cookie sheet, so we just threw the whole cookie sheet in the oven. Could I have put the parchment paper directly on the pizza stone? And if I purchase a pizza peel, can it pick up a heavy pizza?


  • ash

    i live at high altitude and made it with no changes. Best pizza I’ve ever had.

  • Emily

    I have made this dough twice, it is amazing. The best homemade dough I have had. I find that mine is very wet and I have to add a lot of flour when I’m separating it, is that normal? Also, I’d like to make it ahead of time and put it in the fridge, should I let it rise, separate, then chill? Then just let it sit out before rolling it the next day? Thanks!!

  • Colette

    I add a teaspoon of sugar to this recipe, and my husband loves it…as both pizza and pizza bites. Thank you so much for sharing!!

  • Annie

    Hi Emily,
    My dough isn’t usually very wet, it sounds like you need to add more flour. Did you measure by weight?

    I have learned the hard way, you can’t just put it in the fridge to chill it. It will continue to rise slowly and will WAY over-rise. You really need to freeze it at least for a little while to completely stop the rise. Once frozen, I thaw it in the fridge the morning I plan to use it and then let it sit out at least 30 minutes before rolling it out.

  • Annie

    Hi Susan,
    Yes, the parchment paper can go directly on the pizza stone. That is why I use the parchment – for easy transfer. Otherwise, you could just use a pizza peel.

  • Laura

    I’ve made this recipe in the past and I love it!! My hubby thinks it’s a bit too crispy for his taste so we wondered if putting the stone in the oven for that long before cooking the actual pizza is necessary?
    If we just cooked the pizza without heating the stone prior, would it still turn out?

  • Annie

    In my opinion the strength of this recipe is the use of a heated pizza stone. Without it, all the dough will bake at the same rate and the bottom will be as soft as the rest of the crust. So if you want a really soft pizza, I suppose that technique would work, but then there is no point in even using a stone – any pan will do. I prefer it this way because it’s more like restaurant pizzas. To me the bottom needs to be a little crispier than the rest, just to keep the pizza slices intact and stand up to whatever toppings you choose.

  • Samantha

    Hi Annie,

    I’ve made this crust a few times and it’s outstanding! My only frustration is that my crust is not turning a golden brown. The bottom of the pizza and the crust are cooking through and taste great, I just don’t get the golden brown color to the crust. Do you have any tips/suggestions??

  • Annie

    Hi Samantha,
    I’m actually planning to do another post about this recipe soon, with some of my own tips and tricks for freezing, baking, etc. I usually brush my crust (at least the exposed edge) with olive oil before baking, and I think that helps get the nice golden color.

  • I recently found your blog and have since been cooking up a storm. Everything I have made was delicious. My ten yr old brother ate 5 large slices of pizza I made last night! I was also told that the sauce was the best they have ever had! So thanks for all your amazing recipes, this pizza is definitely going to be a household staple!!


  • Adriana

    Made this tonight and it is truly excellent pizza dough/crust! Since I’ve become a stay at home wife, I’ve turned to cooking to occupy some of my free time. I keep coming back to your blog for lots of recipes and ALL of them are wonderful. Thanks so much for sharing!

  • Suzannah

    Annie, have you ever tried using whole wheat flour? I’m searching for the perfect whole wheat crust but am pretty inexperienced when it comes to yeast, so I wasn’t sure if I could just substitute WW flour for the bread flour, or try half and half first, or try another recipe entirely! Thanks!

  • Annie

    I haven’t tried using whole wheat flour as that is not really something I’m concerned with. That said, I know it’s not really recommended to do a 1:1 sub if you are interested in using some wheat. I would probably go half and half, but subbing the entire amount will likely have a significant effect on the final product.

  • KCatGU

    Hi Annie,
    I read that you were thinking of doing a re-cap of this post, that would be great! This recipe is missing the printer friendly version :)

    I think I am going to try making the dough on Thursday and pizza on Friday. Looks like from the comments I should put the dough in the freezer overnight and back into the fridge on Friday.

    Thanks Again, KCatGU

  • Elisha

    This is definitely the best crust recipe I’ve ever tried (and I’ve tried quite a few). We had very few groceries last night, so I made this crust and topped it with some homemade tomato sauce and vegetables from the garden. It was delicious and everyone loved the crust!
    Unfortunately, I used all the dough last night so I can’t make another pizza for lunch today, but I’m looking forward to trying this again!
    Thanks so much :)

  • Laura

    If I want to freeze this dough to use later, would I put it in the freezer before or after it’s risen 1.5-2 hours?

  • Annie

    Read my pizza dough tutorial for that info.

  • I’ve enjoyed your blog for a few months now and have made a couple of your recipes which have all been great. BUT…this pizza crust is fantastic! We’ve been experimenting with different recipes for months now, but I think this is the keeper! Thanks for all of your tips with parchment and freezing – the parchment paper trick was super.

  • Jen

    We just made your basic pizza dough, and it came out SO good!! This was our second time to attempt pizza dough; the first time we used another recipe and it came out thick and not very good. This one turned out perfectly! I really enjoy following your blog. Thanks for all your great recipes!

  • Heather

    I’m about to make this recipe (or any bread recipe) for the first time. When kneading with the stand mixer what speed do you use? Thanks!

  • Annie

    Low speed.

  • Rachael

    I apologize in advance for the “duh-ness” of my question but I made this dough earlier this evening and it never rose for me. I’m not sure if I didn’t have the right temp of warm/hot water or if I just didn’t give it enough time to dissolve… who knows. But regardless of what happened, I found myself wondering if I was supposed to just pour the yeast into the warm water and let it do it’s own thing or should I pour, then stir to help the dissolving process? Can’t wait to hear what you think and re-try this recipe! Thank you very much!

  • Annie

    If you used instant yeast, it doesn’t need to be dissolved in water at all and can be mixed right into the dough. Active dry requires proofing time. Either way, your yeast didn’t activate properly. Your water may not have been warm enough.

  • I’m going to make this tonight! I have everything I need – yay! btw, I came here from a link on a post at Smells Like Home. Just so you know…

  • Megan

    I am so in love with this pizza crust! I’m always wary of making my own, but my husband wanted to do homemade pizzas for new years and he went with whole wheat and I went with this (with tomatoes and chicken and sauce and mozzarella) – this is SO GOOD. Thank you for sharing it!

  • Heidi

    I made this pizza dough on NYE! We don’t have a pizza peel and had a lot of difficulty transferring from the parchment paper to the stone. Any advice for that? Also I could really taste the yeast. I wasn’t sure if this is how it tastes of maybe I didn’t put enough flour in. Either way, the pizza didn’t last long. Thanks again!

  • Annie

    You bake it on the parchment paper. That’s really the whole point of the parchment – easy transfer.

  • Rachael Garcia

    I’m so thoroughly confused! If instant yeast doesn’t require any proofing, then why am I adding it to water and letting it sit for 5 minutes? I tried the recipe again tonight and nothing happened in those 5 minutes. I even measured the temp of the water, so I know it was right in the 110-degree range. I just want to make sure I’m not missing something obvious – I’m supposed to use instant yeast, not regular ol’ active dry yeast, right? Please help!

  • Annie

    You can skip the 5 minute wait with instant yeast.

  • Erica

    Really, really good!!! Thanks for sharing! I think I will be substituting this recipe for my old one from now on!

  • Erik

    So, do you have a favorite tomtato pizza sauce to go with this crust? I’m new to your site, so I apologize if you’ve already addressed this before.

  • Annie

    Yep, just use the search bar (labeled “pizza sauce”) :)

  • Samantha

    Hey Annie!

    Is there any chance that this recipe can go into the breadmaker?


  • Heidi

    Of course you do. lol I don’t know why I didn’t do that in the first place. You would have laughed to see 4 of us try to transfer the pizza to the stone. I think I’m still cleaning upu cornmeal. Thanks for replying!

  • Annie

    I have never used a bread maker so I have no idea, sorry!

  • Stacey

    Could I use all purpose flour instead of bread flour?

  • Annie

    Please read the FAQ page.

  • Kelly Hardison

    Fabulous dough! I’ve been looking for a great tasting – easy to make dough and this is it. Thank you so much. The tips are most appreciated as well. I’ll be making a double batch next week to keep in my freezer so it’s ready to go when we are. Yummy!

  • Stacy Baker

    Like you, I also tried the highly-touted pizza crust recipe on Allrecipes several years ago (I’m sure it was the same one) and was sorely disappointed. My kids remember it as the time “Mommy made the really yucky pizza.” It’s been pizza delivery since then until now. I decided to give it another try using this recipe, and WOW, were we pleasantly surprised!!! Delicious and so easy! The dough rolled out effortlessly, had a great texture and was very tasty. We’ll definitely be making homemade pizza more often. Can’t wait to try it with your Pizza Bites.

  • Annie

    I’ve never tried a version from Allrecipes. Glad you enjoyed this!

  • Kristen

    Well I’ve made a mess of my small kitchen but I think I’ve finally mastered making pizza dough! And I’ll now shop for a pizza peel! Thanks for sharing :-)

  • Brittany K

    Love this recipe!! I have always been scared of using yeast but it is so easy and fantastic :) thank you!!

  • Chelsea

    Hi there :) So, I went on a hunt for instant yeast and it seems I can’t find any. All I can find is active yeast and then some Fleischmann’s brand pizza crust yeast, I don’t suppose you know if that would work at all? Also, I can’t find a pizza peel or parchment paper. Any help there? Thanks!

  • Annie

    I don’t know anything about pizza crust yeast, but rapid rise = instant = bread machine yeast, and any grocery store would have it. Any grocery store should also have parchment.

  • Laura Feniak

    I made this pizza dough for my son’s 3rd birthday party and everyone loved it. Great recipe. I also love that I can freeze the dough and it makes a quick weekday meal. Thanks

  • Great great recipe! Thanks again for another family favorite.

  • Denise

    Yummy! The whole family loves it! Might have found my go-to pizza dough recipe! Thanks!

  • Melanie

    I just have to ask because I want to try this crust recipe again, but I don’t want to be frustrated again. Do you actually weigh out 22 oz of flour when you make this yourself?
    When I made this recipe before I was puzzled because 4 cups of bread flour does not weigh 22 oz. so I was wondering which to follow, the 22 oz or the 4 cups. According to the KAF weight chart, a cup of bread flour = 4 1/4 oz. Thank you!!

  • Anonymous

    Yes, I always weigh out 22 oz. of flour. Different sources will say that a cup of flour weighs anywhere from 4 to 5.5 oz, so it depends on where you look.

  • Melanie

    Thank you!!

  • Zareczny15

    so, when you freeze it, do you just keep it in a glob?

  • annieseats
  • Zareczny15

    thank you thank you, I have a small one in the oven and three extra blobs ;) in the freezer I can’t wait… incidentally, I used whole wheat flour (extra fine and pastry) it smells wonderful!

  • Valery Pozo

    I read on your FAQs that in general, you can knead bread dough by hand. I assume that would also apply to the pizza dough?

  • annieseats

    Yes, pizza dough is just another type of bread dough. Enjoy!

  • Erica

    This is my new go-to pizza dough recipe! Thanks Annie, for always being a reliable source for delicious and fool proof baking recipes. Youre awesome. Keep doing what you’re doing!

  • Annieripp

    Hi Annie,

    This is fantastic! Finally found my pizza crust, wow! Thank you so much, I can always count on you for a fantastic recipe.

  • Meghozinsky

    This turned out great! I didn’t have any bread flour so I used all purpose and added some vital wheat gluten. This will definitely be made again! Thank you!

  • Jessie

    Any suggestions for high altitude baking? I added the 4 cups flour, but it was still extremely sticky!! I ended up adding another cup of flour until it looked right.

  • annieseats

    That could have more to do with measuring by volume rather than weight than having to do with altitude. But, a reader recently posted her modifications for this recipe at altitude so read through the recent comments. Thanks!

  • Maryjo Martin

    I bought a scale and it came out perfectly! Can’t wait to use this evening on the grill. Thanks!

  • Leslie

    Just made this last night, and I’m soooo excited that I have found a great pizza dough! Crispy and full of bubbles, which made it light. I prefer to make 4 smaller personal pizzas. Perfect!! Thanks for the post!

  • I’ve found that using 1/2 Bread flour and 1/2 Whole Wheat works the best. I prefer the crust to be chewy but soft and whole wheat flour by itself does not produce the right amount of gluten. If you add the flour at the end, the white flour does the work before the wheat goes in and adds that wonderful nutty flavor without sacrificing texture.

  • Amy

    Have you ever made the pizza ahead of time, frozen it that way to cook later, like your own frozen pizza? If so, did it work, did you cook it at all first or just freeze it raw?

  • annieseats

    I haven’t tried that myself. Since it’s pretty quick to make all on its own, I haven’t felt the need. Sorry!

  • George

    Is it ok to use all purpose flour?

  • annieseats

    The results will be much better with bread flour. Please see the FAQ page for more info. Enjoy!

  • Steve Murtha

    I followed all of the instructions and the only thing I changed up was going 50-50, bread flour and whole wheat flour. The edges of the crust fluffed up nicely, but most of the crust remained doughy and dense—is this due to literally, too much “stuff” as toppings? I thought I was being conservative in how I loaded that pie. Or is it because I’m at 5100 feet above sea level?

  • annieseats

    Hmm, it’s tough to say since many variables could have played a role. Did the dough rise well before you shaped it? The wheat flour will definitely change the texture, even at a 50/50 ratio. And toppings or being at elevation could also have been a factor. I can’t think of anything else, but I don’t thing it’s necessarily possible to isolate exactly what the issue was.

  • I tried a different crust tonight (one that doesn’t need to rise). I missed the flavoring of your recipe. Your recipe is soooo delicious. Question: What would happen if I didn’t let the dough rise for 1 1/2 to 2 hours? What would happen if I just rolled out the crust, let it rise for 10 minutes, topped, and baked it?

  • annieseats

    It would not have the correct texture at all. It would be dense and…just not good. Don’t forget that you can make this ahead and freeze it, so there is really no need to wait the 90 minutes. http://www.annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/

  • Irene

    This is my go-to recipe, and I use whole wheat flour, but 75:25 ratio of bread to whole wheat. I live at a higher elevation too – 5680′ to be exact – and I’ve had success with baking without many modifications. I’ve had ‘doughy and dense’ crust a couple times but it’s usually prevented if my stone is hot hot hot. Thin is my style, so my pizzas aren’t overloaded with toppings either.

  • Kristi

    So I haven’t tried this recipe yet, but was browsing the comments because I intend to do so this weekend. I noticed that some people asked about proofing the yeast and you told them that instant yeast does not need to be proofed. In the recipe posted the process is proofing instant yeast. Should the recipe say active dry yeast instead?

  • annieseats

    I mean instant, and no, it doesn’t require proofing. You can do it either way, it will not affect the end result.

  • Jason

    I was just wondering if active dry yeast would work instead of the rapid rise?

  • annieseats

    Yes, but instant will yield the best results.

  • I use a similar recipe I got from the Tightwad gazette many years ago I do use the food processor and it is indeed the best and easiest pizza crust ever. I think the big difference is using olive oil

  • Diane

    So I have to admit I was a little skeptical of a couple things in this recipe the first time I made it–1 was that I was a little nervous about the very high temp and the second was that I have always partially baked the crust before I put the toppings on. Well, I decided to do it as the recipe directs this time and what do you know? It was perfect and got rave reviews from my family. I should have never doubted! Thanks for the awesome recipe!

  • Diane

    I always prefer to proof my yeast even if it is instant.

  • Diane

    I made it tonight, but got started a little late. I think it rose about 45 minutes and it was still delicious!

  • saij

    it was a little too much salt for my taste, but other than that it is yummy!

  • Colleen

    It IS perfect pizza dough! This recipe seems much more suited to machine-kneading than hand-kneading – I found the dough wetter and stickier than is comfortable for hand-kneading. I didn’t use bread flour, just AP, but that just means you get to knead longer (good arm workout, and super sticky). But it’s amazingly soft and flavorful, with great texture. DH is a fan! Maybe this will motivate DH to get me a stand mixer for my birthday. :)


    Made this tonight. I was nervous because well…it’s dough and traditionally dough and I are not the best of friends. Your recipe made me look like a rock star! Thanks so much for an awesome easy to follow recipe!

  • Justin Regnier

    didn’t find the original recipe linked below…

  • annieseats

    Not sure what you’re asking – the source is listed at the bottom of the post with a link.

  • annieseats

    I’m so glad it was a hit!

  • Sarah Johnson

    Was wondering what your thoughts were on baking pizza on a rectangular cookie sheet that’s been preheated. It’s all I have.

  • annieseats

    It may not be quite as effective as a pizza stone, but it will work okay since it’s still a preheated surface. Go for it!

  • MacKenzie Elizabeth Hill

    Tried that last night! Worked great!! :)