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Crazy Dough Pizza Recipe - One dough will yield you this amazing result!

Crazy Dough Pizza

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Hi Bold Bakers!

Recently, I shared with you all the recipe for Crazy Dough! It’s probably one of my favorite recipes I’ve ever shared, because it’s a no-fuss, no-knead recipe with tons of Big and Bold potential. From just a single bread dough base, you can make a variety of entirely different sweet or savory bread-based baked goods, ranging from naan bread, cinnamon rolls, dinner rolls, or even cheesy bread loafs, to name but a few. As a result, the potential for this dough is limitless. All you need is my master dough recipe and you’ve got tons of baked goods at your disposal!

One of the the many creative ways you can use crazy dough to improve your baking is by making it into a pizza base to create some Crazy Dough Pizza! It works perfectly as a pizza dough, since it’s easy to roll and gives you a thin, crispy crust when cooked. If you put on my 5 Minute Pizza Sauce in addition to the dough, you’ve got yourself a delicious gourmet pizza!
This recipe makes around four large pizzas, perfect for a hungry family on a weekend night. However, if you don’t see yourself eating all four pizzas in one go, pop the others in the freezer pre-portioned. Simply defrost your pizzas dough when the craving kicks in.
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While I adore the classic pepperoni and cheese pizza, I recommend rooting around in your fridge for other tasty ingredients you can throw on there. Most of baking is about experimenting, so throw in some new things to see what you like! Bake your pizza in a hot oven for just 9-12 minutes to get that lovely crust nice and crispy.
Once it was done baking, I couldn’t have been happier with the result! The dough rose up around the edges, forming a delicious crust and crisped up on the bottom just like any pizza lover likes!

I’m so happy to be able to add this recipe to my pizza repertoire. Since it’s so simple to make, requires no special ingredients, and keeps in the flavor like a dream, I can’t imagine making pizza any other way. Due to this recipe, I can have delicious homemade pizza any day of the week, which is a dangerous idea in my house!

If you liked my Microwave Pizza in a Mug or my Pull Apart Pizza Bread, you will absolutely love this instant classic. I cannot wait for you to give this Crazy Dough Pizza a try!

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What else can you make with Crazy Dough? Check out my Crazy Dough Cheesy Bread Recipe!

4.61 from 28 votes
Crazy Dough Pizza Recipe - One dough will yield you this amazing result!
Crazy Dough Pizza
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins

Crazy Dough is one easy recipe for how to make bread and endless variations like my Crazy Dough Pizza recipe for a thin, crispy pizza crust you'll love!

Course: Dinner
Cuisine: American
Servings: 4 large pizzas
Author: Gemma Stafford
  • 1 batch crazy dough
  • Olive oil for brushing
  • 1/2 cup (4oz/120g) pizza sauce
  • 2 cups (6oz/80g) shredded mozzarella cheese
  • 1/4 cup (4oz/120g) pepperoni
  • 1 teaspoon italian dry herbs
  1. Preheat your oven to 450oF (225oC). Place a pizza stone or a flat baking tray in the oven to pre heat.
  2. On a lightly floured surface roll out the crazy dough base to around 10 inch round.
  3. Carefully transfer your pizza base to the flat edged baking tray that has been dusted with flour. Dusting it with flour helps the pizza slide off easily.
  4. Brush with olive oil the spoon over the sauce in a even layer.
  5. Sprinkle over the cheese and top with pepperoni or additional toppings of your choice (I love to add olives, onion, diced bell peppers, its endless).
  6. Slide your pizza from the tray directly on to the pre-heated tray in the oven (if you find your pizza is too heavy with toppings to slide then just put it into the oven on the tray it is already on).

  7. Bake for about 9-12 minutes until the curst is slightly risen and crisp and the cheese is melted and bubbling.
  8. Slice and serve immediately. Enjoy!

Watch the Recipe Video!



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Kellie McRae on November 6, 2018 at 10:54 am

    Hi Gemma, I hope you see this before you publish the last comment. I found the link, I’d gone through several of the pizza posts trying to find it and had become frustrated. Funny the post I decided to actually comment on was the one that had what I was looking for. Please delete both comments 🙂 Thank you for understanding. When you can’t eat tomatoes but love them, it makes you crazy! lol (That’s my excuse and I’m sticking to it).

    • Kevin Kurtz on November 6, 2018 at 8:30 pm

      lol, That’s ok Kellie. I get it 🙂


  2. Noorain on October 11, 2018 at 9:34 am

    Greetings Gemma!
    I have been following BBB for a while now..and i just want to say i am a huge fan!!! I love all your recipes and look forward to the latest ones u post. Masha Allah you havr magic in your hands! Thank you for making baking look easy as a breeze! Your truly an inspiration to all of us! Keep going bigger, bolder and baking!
    Much love,

    • Gemma Stafford on October 13, 2018 at 8:44 pm

      I LOVE to hear that, Noorian!!!! Thanks for your lovely message and being apart of the community.


  3. Misiriya Basheer on September 23, 2018 at 5:26 pm

    Hi Gemma…

    Thanks for the wonderful recipe!!!

    I had made the pull apart breads with jam filling as well as with meat fillings before with the crazy dough!!!

    Just tried the pizza and it turnedbout really well…

    I used instant yeast instead of dry yeast… and because I made the crust thick, it took some extra time to bake… but the end result was great and I have posted the pic of my pizza..

    Thanks a ton for the recipe and the inspiration…


    • Gemma Stafford on September 24, 2018 at 2:07 am

      Hi there,
      Yes, and I saw it too, and thank you so much for posting this, it is great to see the results.
      Well done, you are making a great job of this,
      Gemma 🙂

  4. 221BBaker on September 5, 2018 at 8:37 pm

    Dear Gemma,
    About a month ago I came across your videos on facebook. In addition to your varied and wonderful recipes I love your warm and frank presentation. I made veggie pizza from crazy dough tonight for the first time and it came out perfect. Your crazy dough is a game changer! I used whole wheat flour in the same quantity as all purpose flour and the pizza base was still light and easy to deal with and cooked in the same time as mentioned in the original recipe.
    Thank you for sharing your expertise.

    • Gemma Stafford on September 6, 2018 at 1:56 am

      Hi there,
      I am really delighted with your input here. this is an often asked question, and actually I had not tried it, so you have been doing a little research for me, and I thank you for that.
      The gluten in a wholewheat flour is not as available as it is white wheat flour, and can be tricky when working with yeast. Well done you, thank you for letting us know,
      Gemma 🙂

      • 221BBaker on September 6, 2018 at 6:07 am

        Thank you for the encouragement Gemma. I have uploaded a pic of the pizza straight out of the oven.

  5. Yasangi Niluka Siriwardana on August 26, 2018 at 9:49 am

    Made this today. Used only half of the amounts given and was able to make two very large pizzas. Fantastic and easy recipe and a great base to get kids to eat veggies. Thanks Gemma. I love your recipes.

    • Gemma Stafford on August 27, 2018 at 4:10 am

      Hi there,
      Thank you for this very kind review, and idea too!
      Yes, you can disguise veggies in the sauce, or add roast veg and corn for an added boost.
      Well done you,
      Gemma 🙂

  6. AdrianaM on August 10, 2018 at 10:06 am

    I love this recipe! I made my 3 year old a cheese pizza and for us adults, a chicken bacon ranch, sausage and peppers, and I had leftover carnitas from the previous nights dinner so I made a “Hawaiian pizza” with the pork pineapples and red onion. Everyone loved it!

    • Gemma Stafford on August 11, 2018 at 3:55 am

      Hi there Adriana,
      Thank you for this great review of this recipe. Lovely ideas too for other Bold Bakers, I appreciate that.
      Gemma 🙂

  7. Manne Deeqpee on July 11, 2018 at 7:46 pm

    Thank you for this yummy recipe <3

  8. Manne Deeqpee on July 11, 2018 at 7:42 pm

    Hello Gemma ! Can i bake pizza in a cookie tray? Thank You and God Bless !!!!

    • Gemma Stafford on July 11, 2018 at 11:29 pm

      absolutely you can. it will work well.


  9. DeviGads on July 11, 2018 at 7:01 am

    This is the first time ever I make a pizza. Your recipe is so easy I wasn’t intimidated to try it. My hubby is a picky eater but I get a thumbs up. Thank you for sharing. So the first pizza wasn’t perfect, the base wasn’t baked properly, the second one I put 2 more minutes extra and set the oven for lower flame only, and it works wonder. I know u mentioned to have baking tray preheated but i found it to be a bit difficult.

    • Gemma Stafford on July 12, 2018 at 4:26 am

      Hi Devi,
      I am happy this worked well for you. There are a few ways to crisp the base. A Pizza stone in the oven, which is heated as hot as your oven will go, will do it. A BBQ works well, especially with a pizza stone in place.
      you can also start this on the stove top, then transfer to the oven, especially if you have a cast iron griddle, the flat side of course.
      Flat breads are quick baked, and that is why you need to give pizza a good start. I hope this is of help,
      Gemma 🙂

  10. Neha Jose on June 2, 2018 at 9:42 pm

    Easiest pizza I have ever made. Now I always keep a batch to make pizza whenever I crave it. Thank youu😊😊

    • Gemma Stafford on June 3, 2018 at 3:35 am

      Hi there,
      Good to hear, thank you for being here with us,
      Gemma 🙂

  11. Jamesmom on March 25, 2018 at 3:07 pm

    Could you explain the term “proof” please, and how is it different from “resting”? I understand “resting” the dough for a period of time, but not the other term of “proof”.
    I am looking forward to trying your recipes and appreciate very much your time spent in answering the questions that I’ve read. I’m enjoying your videos very much also! Thanks.

    • Gemma Stafford on March 29, 2018 at 4:49 am

      Hi James,
      Good question, and one which puzzles people, here is my mini lecture on the subject, I hope it helps.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Baking with Yeast: Yeast is basically used in bread making. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      Proofing the dough: This is again proving that the yeast has worked to expand the dough, creating the strings of gluten which you will see if you pinch and pull a little of the dough. You proof twice usually, except for flat breads. Then you handle carefully, as it is easy to collapse the dough (knock back), so the second proofing is usually done in the baking tray/form etc.
      I hope this is of help, practice is the best teacher, so try now!
      Gemma 🙂

  12. JulesK on March 23, 2018 at 12:51 pm

    Hi Gemma. We are slowly working though your Crazy Dough videos and today was Pizza’s. Its lovely having a dough I’m confident working with and my daughter had fun rolling her pizza out and then topping it. The dough was lovely and I cant wait to make them again. Just need a bit of practise moving the dough to the pizza stone. Next is Pretzels!

    Can I ask, can I use the crazy dough to make Garlic bread?

    Thanks Gemma

    • Gemma Stafford on March 24, 2018 at 8:56 am

      Hi Jules,
      Yes! so happy to hear that you like this recipe. You sure can make garlic bread with this, and this is how I would do it: Make a garlic butter by gently simmering a few cloves of minced garlic in it, and allowing it to go cold/cool. You can incorporate this with the wet ingredients, but I would prefer to roll out the dough and spread it, then roll it up and form into a roll or loaf, proof again, and bake! I do not like raw garlic in bread, though for some people that would work too. A little parsley chopped and sprinkled would also be good, so lots of ideas.
      Moving the dough to the pizza stone: Find a tray, or pan insert, with no lip. Mix semolina and plain flour, scatter this on the pan/peel, form the pizza on this, then it will slip off, with a little flick of the wrist, the semolina flour is like having little beads under the base, it works!
      Gemma 🙂

      • JulesK on March 24, 2018 at 11:50 am

        Thank you for the tip of moving the pizza, I’ll be sure to do that next time. We are planning another pizza night next week. The garlic bread idea sounds perfect & really easy too. Thanks Gemma

        • Gemma Stafford on March 25, 2018 at 5:01 am

          hi Jules,
          Good, it is all about practice, well done you,
          Gemma 🙂

          • JulesK on March 29, 2018 at 11:06 am

            Hi Gemma. just wanted to thank you for your semolina advise. Pizza night was a huge success and the pizza slip perfectly. Best Pizza I have ever had, that includes Italian made : )

            • Gemma Stafford on March 30, 2018 at 3:55 am

              That is great Jules, I am happy to hear this, it is all little things in the end!
              Gemma 🙂

  13. Roseanne Alcala on March 17, 2018 at 10:23 pm

    Hi Ms. Gemma!

    I have a question. Can I bake or cook pizza in a stove using your pizza dough recipe? I dont have oven but Im craving for pizza.

    I am hoping for your reply. Tnx!

    • Gemma Stafford on March 18, 2018 at 5:55 pm

      Hi Roseanne,

      You could cook the bread off like naan bread on the stove and then top it with topping and warm it until they melt. That’s really the only way you could do it.


  14. Rakshita on March 17, 2018 at 10:02 am

    What will be the time required at 200degree celsius

    • Gemma Stafford on March 17, 2018 at 1:39 pm

      So bake it for maybe 3-4 minutes longer. Once the base is crispy and your toppings are melty you are good to go.


      • Rakshita on March 17, 2018 at 8:34 pm

        Thank you 😊

  15. Connieg on February 20, 2018 at 5:02 pm

    Gemma, Crazy Dough Pizza is officially a hit! I couldn’t even get a “before “ picture! Super easy and a new family favorite! Thank you so much!!

    • Gemma Stafford on February 21, 2018 at 3:55 am

      I am happy now! Good for you, I am happy you worked this well, onward now to the other recipes 😉

  16. Jennifer on February 18, 2018 at 9:45 am

    I recently stumbled across your you tube channel and have been practically addicted to watching your videos. Well today I finally made one of your recipes and now I am officially in love with your crazy dough recipes- I have made cinnamon rolls and the pizza and they both turned out so good (and so easy!) My kids really enjoyed making their own pizzas and was so easy to make. Looking forward to trying a lot more of your recipes.

    • Gemma Stafford on February 19, 2018 at 3:40 am

      Hi Jennifer,
      Good to have you here with us. You are now a Bold Baker!
      Sounds like your kids are going to be little bold bakers too, so you can sit down, and put your feet up!
      Thank you for being in touch, there are lots more recipes to come,
      Gemma 🙂

  17. M_N123 on February 14, 2018 at 5:54 am

    Is it necessary to prick the dough with a fork once proofed and rolled out??

    • Gemma Stafford on February 15, 2018 at 5:07 am

      Hi there,
      I do not do this! I am not sure why you would need to do it for this dough. It will puff up in the heat, but it is supposed to do this.
      Gemma 🙂

  18. Aimen on February 4, 2018 at 7:51 pm

    Hi Gemma. This is the best pizza dough I’ve ever tried. I just have one question that my pizza bottom didn’t turn brown. The upper side was all beautifully golden but the bottom decided to stay white. I baked it directly in the oven rack without any tray.
    Thanks for sharing such great recipes. Love them

    • Gemma Stafford on February 5, 2018 at 3:07 am

      Hi there,
      Yes, and for some reason this is an issue with pizza, unless you use a pizza stone, preheated in the oven.
      My mum uses an iron griddle, heating it really hot on the stove, popping the pizza on, allowing it to brown a touch, and transferring the whole thing to the oven to bake.
      This really is because of the speed of the bake, traditionally pizza is baked at 500C, and on the stone floor of the oven, so that the bottom gets the heat first. You will figure it out, take a look around your kitchen, you may find just the right thing.
      Gemma 🙂

  19. Proma on January 30, 2018 at 9:06 pm

    Hi gemma, i made the pizza with your crazy dough recipe. It was really good. However, I got a very slight aftertaste or some smell of egg. Is there anyway I can hide that egg smell? Do you think if I use milk instead of egg it will produce similar result?

    Also, I love to work with dough. Could you post some recipes that will need some old-school kneading? I really want to learn bread making.

    • Gemma Stafford on January 31, 2018 at 2:27 am

      Hi there,
      I have observed that people who do not normally eat egg have a strong reaction to the slightest taste/smell of it!
      In this recipe the egg is there to enrich it, but it is not vital to it. You can use flax egg if you wish! or you can proceed without.
      Add sufficient liquid to bring the dough together in a clean ball, then stop!
      I hope this helps, thank you for being in touch,
      Gemma 🙂

  20. Chrystal Adams on January 30, 2018 at 9:52 am

    I am excited to make this dough! I do have one question. When making ti crazy dough, it is proofed twice. Once after mixing and before baking. For the pizza, do you just proof once after mixing? I know that you mentioned letting it rest about 15 minutes before rolling it out.

    Thank you!

    • Gemma Stafford on January 30, 2018 at 5:07 pm

      This dough is only proofed once. For pizza it doesn’t get a second proofing.

      You let it rest for 15 minute without the topping before rolling so that it is easier to roll, that’s all.


  21. Chrystal Adams on January 30, 2018 at 8:53 am

    So excited to make this dough! I do have a question. In the dough video/instructions the dough is proofed twice. Once after mixing and once more before the dough goes in the oven. For the pizza, does is just proof once after mixing? I know you mentioned letting it rest for 15 minutes for ease of rolling out.

    Thank you!

    • Gemma Stafford on January 31, 2018 at 7:19 am

      Hi there,
      Lots of great questions today!
      You are right, when you are baking a bread you proof it twice.
      Flat breads are slightly different, you portion the dough, and allow it to rest, rather than proof. When it has relaxed for about 10-15 mins it will be easier to roll, stretch and shape.
      Thank you for being in touch,
      Gemma 🙂

  22. pdonald on January 14, 2018 at 12:30 pm

    I am loving Gemma’s crazy dough recipes. I know you can freeze the dough to use later but have a question. A bit of nostalgia involved. When I was a young girl in the 60’s, I spent a lot of time with an Italian neighbor. She was a great cook and had a trick that I have never quite figured out (as I am only now learning to make bread successfully w Gemma!). My neighbor used to make up pizza dough ahead of time and freeze it so that it was ready to pull from the freezer in the morning, thaw and then load it with whatever (and I mean whatever) was left over from dinner the night before – making quick pizza for lunch! They were amazing! My memory is that she simply pulled the frozen, shaped pizza dough from the freezer and placed it on the counter to thaw at mid morning and then top and bake them at lunch time. Can we do this with the crazy dough? Shape and then freeze them? Ideas?

    • Gemma Stafford on January 15, 2018 at 6:11 am

      Hi there,
      I am happy that you are baking with us.
      Yes! I put portions into oiled plastic sandwich bags for freezing. Remove the bag as soon as you can free it from the dough, cover lightly and proof for baking.
      Dough defrosts quickly, and will also proof fast for you, do try it,
      Gemma 🙂

  23. Vipsa on December 14, 2017 at 10:47 am

    How can I make calzone from this dough? 😊

    • Gemma Stafford on December 15, 2017 at 5:12 am

      Hi there,
      Calazone is a folded pizza! You can roll this into a flat bread, fill it and fold it. If you dampen the edges it will stick nicely together.
      You can experiment a lot with this recipe,
      Gemma 🙂

  24. ladysj on September 20, 2017 at 9:11 am

    Hi Gemma,
    I would like to do to make ahead pizzas and freeze them. Any suggestions on the best way to do this & store them? I’m not finding any bags larger enough to put a pizza in. Thanks

    • Gemma Stafford on September 21, 2017 at 2:15 am

      Hi there,
      Haha! funny you should ask this. We were laughing at our Mum the last time i was home. She found that the plastic bag holding the cereal in the bran flakes pack is a perfect freezer bag for pizza. She comes from a time when plastic bags were not sold in the store, so she learned to use what was available! if you have such a thing it is worth saving these. wrap the cooked pizza well in a couple of layers of cling wrap, then into the larger cereal bag, or new plastic shopping bag,take out the air, seal it and all together into the freezer, then you can easily remove one at a time to enjoy.
      I hope this helps you,
      Gemma 🙂

  25. Chit on September 20, 2017 at 3:36 am

    Hi gemma! The best pizza ever! Oh you are God sent angel! And i used your homemade tomato sauce! How healthy.can you get? Now a question is it freeze the pizza dough already shaped but nothing yet on top? And how to finish? Many thanks!

    • Gemma Stafford on September 21, 2017 at 2:46 am

      Hi Chit,
      Great, I am happy you like this recipe!
      Yes, but freeze it in a ball, it will be easier to manage in the freezer. After the first proofing shape the dough into the required number of dough balls. wrap each one in plastic wrap/bags, place all into a larger bag or box and freeze. Remove from the freezer and remove the plastic wrap as soon as it is possible, then take back to room temperature, roll out, relax, stretch again and bake. This is a learning. If you roll before freezing it will be harder to manage the dough! try it, and let us know,
      Gemma 🙂

  26. moh @real recipe on September 16, 2017 at 12:49 am

    The BEST pizza dough I have ever made! YUM!!!!

    • Gemma Stafford on September 16, 2017 at 8:37 am

      Good! I am happy to hear this,
      Gemma 🙂

  27. Denila Jinny on August 2, 2017 at 9:57 am

    It really did come out very good for me.. my family enjoyed the pizzas.. i was over the clouds… Thank you Gemma..! You are a treasure..

    • Gemma Stafford on August 2, 2017 at 12:55 pm

      Thank you Denila for your lovely comment.

  28. Rajni Pawar on July 24, 2017 at 2:46 am

    Hi gemma

    I am a big fan of u i really lov u and your recpies so much.The way you used to present your recpies is too gud. I tried your different types of ice cream that was wonderful. But if i talk about baking i don’t know where i goes wrong i tried your crazy dough recpie to make a pizza i made dough as u shown in your video but when i took the dough from fridge and keep it for 15-20 min at room temperature and set a temperature of my halogen oven as you told but when i put it from my halogen oven what i saw the bottom layer of pizza was raw and it was little sticky i want to know where i was wrong I didn’t use egg in it. Plz solve my problem. Thank you

    • Gemma Stafford on July 24, 2017 at 7:28 am

      Hi there,
      I think this may be to do with the oven! You should be able to do this, but the oven, and the dish you will bake on really should be pre-heated, to allow for proper pizza cooking, or the underside will be indeed under-baked.
      I have not used a halogen oven, for yeast baking, and am not an expert in this! I do not know why it would not be successful, but it will really help to pre-heat,
      Gemma 🙂

  29. Vicki Hernandez on July 19, 2017 at 10:07 am

    Hi Gemma I’m so happy I found your website so many new ways to make things and so easy to do you are awesome! I would like to make a deep dish so I guess it would also be a thick crust pizza! How much crazy dough would I need to accomplish this

    • Gemma Stafford on July 20, 2017 at 2:53 am

      Hi Vicky,
      this recipe will make 4 generous pizzas. You can make this deep if you wish, check out the foccacia recipe here, this will be similar to what you need. Thank you for being in touch,
      Gemma 🙂

  30. Charleen on July 6, 2017 at 6:30 am

    Hi Gemma

    Can i use a different type of oil or butter? Because where I’m from, Olive oil is hard to find. and sometimes we don’t have it at all.

    i’m from an island near Guam. Anyways, i just signed up today with your bold baking and i am so excited!!! You inspired me to become one of the few best bakers on the island. Although i still have a long way to go. Thank you so much for sharing!! 🙂

    • Gemma Stafford on July 7, 2017 at 7:21 pm

      Hi Charleen,

      You can use any other cooking oil you have, anything will work.

      I’m really delighted you are a part of the Bold Baking community. Looking forward to seeing what you bake 🙂


  31. Bushra on June 22, 2017 at 5:57 am

    Hi Gemma, could you cook the pizza at a lower temperature in the oven? My oven is in Gas mark and the temperature required for this pizza is a very high temperature in the oven, around Gas mark 8 and I normally cook all my food in the oven at gas mark 4 or 5. If I cook the pizza around Gas mark 5 how long would you think the pizza would take to cook?

    • Gemma Stafford on June 22, 2017 at 11:09 pm


      So I have to admit I do not know gas marks and what temp they convert to but feel free to bake the pizza at a lower temp that suits your oven, it will be totally fine :).

      Happy Baking!

  32. Anushka on June 22, 2017 at 3:33 am

    Hi Gemma

    Also I have fresh mozzarella cheese instead of grated one will this be OK?

    Thank you. God bless you

    • Gemma Stafford on June 22, 2017 at 8:28 am

      sure that will work great 🙂

      • Anushka on June 22, 2017 at 8:31 am

        Thank you I am soo excited to make the pizza today will send you a photo once I did it. Thank you soo much for this recipe…. ❤❤❤

  33. Anushka on June 22, 2017 at 3:27 am

    Hi Gemma,

    I know that you made a thin crust pizza but can I use the crazy dough recipe to make thick crust pizza?

    I’m gonna make it today soo excited!!!

    • Gemma Stafford on June 22, 2017 at 9:12 am

      sure, just roll it out as thick or as thin as you would like your pizza.

  34. Faustine on June 22, 2017 at 1:09 am

    I only parted the dough batch in two halfs and made one big pizza that cooked really well and was delicious !
    The dough was difficult to roll at first, but I took your advice and let it rest under a towel and that made it really easy to roll. It cooked rather fast and turned out really delicious : the crust was way tastier than what I’m used to !
    Thanks you so much for all the recipes. I plan to try the cheesy bread with the dough I have left… Will keep you updated (:

    • Gemma Stafford on June 22, 2017 at 1:20 am

      Hi Faustine,
      So good to hear from you, and delighted that this recipe is working for you.
      You can use a glass bottle as a rolling pin too, and you can gently had stretch the dough too but pushing it out with your fingers.
      This is a leaarnig curve, and it sounds to me that you cracked it first time, very well done.
      Gemma 🙂

  35. Him Hui (BLACKLORD) on June 20, 2017 at 3:47 pm

    Hi Gemma,
    I really love pizza, I tried to make my own, loaded with ?,?,olives, spinach, pepperoni… it’s just FREAKING DELICIOUS. But, the ‘pizza sauce’ you say is mostly tomato sauce, and I dont have any of those. How can i make my own ?
    Best Wishes,

    • Gemma Stafford on June 21, 2017 at 1:58 am

      Hi there,
      Can you get canned tomatoes, or tomato paste, or Passata, which is sieved tomatoes.
      These are generally widely available, though I do not know where you live.
      Gemma 🙂

      • Him Hui on June 23, 2017 at 3:56 pm

        Dear Gemma,
        I actually live in the city of Hong Kong.
        Bold Baker,
        Him Hui

  36. kknechtel52 on June 19, 2017 at 7:46 pm

    Gemma, I love your videos, so much and the things I have made have been wonderful.
    Keep up the good work, I am looking forward to making more of your recipes.
    Would you say your No Knead Pizza crust is best or the Crazy Dough Pizza?
    Maybe it doesn’t matter, but was curious.
    Thanks for your wonderful insights and amazing videos.

    • Gemma Stafford on June 22, 2017 at 10:07 am

      Thank you so much for your lovely message. I’m delighted you like my recipes.

      For pizza I do prefer my no knead one. It has a bubblier texture. That’s my preference.

      Good luck with yours 🙂

  37. Binu on June 19, 2017 at 5:47 am

    I m making pizza today. Have made ? earlier but wanted to try your recipe.i m adding onion, bell pepper and mushrooms with cheese.

    • Gemma Stafford on June 19, 2017 at 11:01 am

      I think this will be perfect Binu, do enjoy,
      Gemma 🙂

  38. Joanna on June 18, 2017 at 12:24 pm

    Hi Gemma! Just watched your pizza dough vid this afternoon at 3:00. Was so awesome! I probably will be making some of these recipes with my siblings now that my sis is home from college for the summer. We all ❤️ ? recipes! And it would be a blast to make some of these together, and I’ve been talking a bunch about you and your recipes to my fam. It’s so nice that it takes just over 10 minutes to bake! Is pepperoni ? your fave pizza flav? (Ohh! It rhymes! ??) My fave is cheese, it’s the only one I like. For some reason meat on pizza just doesn’t appeal to me. And pepperoni is to spicy for me. ( I know, I’m a whimp.??) My neighbor, my good friend, JJ’s (Julia, who you’ve also talked to) fave is spinach, but she also likes cheese. What are your likes, dislikes, and so so’s when it comes to pizza? This is kind of random, but I’ve always wanted to tell you. You are SO pretty! I ❤️ how you’re doing your hair now, too. It’s gorgeous! ( not just your hair, your face,too) And you won’t think much of it, but I absolutely LOVE your accent, too. It’s so awesome and pretty! You don’t think it’s an accent, but it is to me.? It makes me so happy to compliment people, and I just wanted to make a remark on your voice and looks. Thank you so much for responding to all of my questions and remarks.

    • Gemma Stafford on June 19, 2017 at 3:23 am

      Hi Joanna,
      you are way too kind! I am happy that you share my content with your friends, it is really important to me.
      I really love pizza, it is a family favorite too, and spinach is a terrific addition. I like a simple enough pizza too, loaded with cheese, and one which is called a white pizza, which has a bechamel sauce, a white sauce, to which you can add the spinach, and cheese too, delicious!
      Gemma 🙂

  39. AnilA on June 17, 2017 at 12:04 pm

    Gemma I’m new to baking.I didn’t know anything about baking…actually I was a bit afraid too.. thought it was something I couldn’t do. Came across your videos in YouTube accidentally and happened to watch some of it. I was like… oh my god… is this so easy!! The way you bake and explain the things made all the procedures much easier… I’m going to make a pizza today …Gemma you are my you ?

    • Gemma Stafford on June 19, 2017 at 11:23 am

      Now this is what I love to hear! a convert to baking. Do read the recipes carefully, and do not adjust recipes untill you have tried a few, it is a learning curve, but you are right, it is easy.
      Thank you for being in touch,
      Gemma 🙂

  40. Ashwini on June 14, 2017 at 2:14 pm

    Hi Gemma,
    Would I be able to make the crust a little softer by rolling in out a bit thicker?

    • Gemma Stafford on June 15, 2017 at 1:51 am

      Hi Ashwini,
      sure, make it as you like, this is a soft dough in any case, enjoy!
      Gemma 🙂

  41. Rawan on June 14, 2017 at 12:06 pm

    Hi gemma,
    I posted a photo of a baking tray in the photos section. I wanted to ask you if this tray is a pizza stone and if not what can I use it for

    • Gemma Stafford on June 15, 2017 at 2:32 am

      Hi Rawan, yes, and I saw it too. This is a pizza tray. You heat the tray which does not have holes in the oven, you form your pizza on the one with the holes, and pop it on to the preheated tray. This helps to conduct the heat to the base of the pizza, to brown it.
      The tray with the holes can also be placed directly on the oven racks, see which one works best for you. Let me know how you get on with this,
      Gemma 🙂

  42. Rawan on June 14, 2017 at 8:35 am

    Hi gemma,
    I want to make chicken strips and I want a good recipe for the dipping sauce .I know that you never did a recipe for sauces in your channel but I trust you and trust your choices. So please if you have any good recipe please share it with me.

    • Gemma Stafford on June 16, 2017 at 4:53 am

      Hi Rawan,
      I like a few different sauces, I love a sour cream and chive sauce, or a blue cheese sauce. ( there is a reall selection here, read the recipes through to find what you may like, with the ingredients you have in your home. Invent your own too! You are great to try these things so have fun!
      Gemma 🙂

  43. eesha abdulah on June 13, 2017 at 5:01 am

    HI Gemma

    i love your pizza recipe but my pizza dough did not got that soft so please tell me what should i do 🙁

    • Gemma Stafford on June 14, 2017 at 9:06 am

      Hi Eesha,
      Did you solve the problem? I have two comments, one saying it worked, the other not so much!
      Go back to the recipe here on the website, it will help you if you are still mystified!
      Gemma 🙂

  44. eesha abdulah on June 13, 2017 at 4:55 am

    hi Gemma

    i love your pizza recipes and they are really yummy . i made this recipe yesterday and it was awsome ! and i am looking forward for more bigger bolder recipes : )


  45. Aisha on June 12, 2017 at 4:22 pm

    Hi gemma
    I love this recipe very tasty but sad it went so soon as soon as I made it, it was gone ?have to make it again for sure?
    Amazing A

  46. Eiman on June 12, 2017 at 12:34 pm

    Hi Gemma,

    This recipe looks so good and will definitely try it out over the weekend. However, what should i use if i don’t own a flat edge baking tray??


    • Gemma Stafford on June 12, 2017 at 2:50 pm

      easy, turn a tray upside down and top it on there. then it will slide into the oven 🙂

  47. Roxi from Sri Lanka on June 11, 2017 at 5:08 pm

    Will try this one soon – thank you

  48. Kristine Aggabao on June 11, 2017 at 5:08 pm

    Hello Gemma,

    First of all, I hope you are doing well today. I am a huge fan from the Philippines. I have been a fan ever since I watched your video on Youtube(I subscribed to your channel even before the video ends) about how to make whipped cream. After watching the video, I have been watching more from your website.

    The great thing about your videos is that, it’s simple and very easy to follow. When I know I need to know a certain recipe, I will check your website first before checking somewhere else. And by far, I really love all the “how to” videos, since here in my country, ingredients for baking are really costly. Making them myself will really save me more.
    I have been dying to try your recipes but I am a full time employee and a mom at the same time, and it’s kind of hard to find more time to focus on baking. Once I get to be a full time mom, I will really give more time on baking.

    More power to you and continue to inspire others to be bold and brave to bake!

    Best regards,

    • Gemma Stafford on June 12, 2017 at 1:18 am

      Hi there Kristine,
      Thank you for your loyal support, I appreciate it.
      Life gets busy when you are a working Mom, and looking after the daily needs of a family, leaves little time for fun stuff!
      I am happy that you are with us. When your little ones are big enough to help, give them the recipes. My Mum used to say ‘if you can read, you can cook’ haha! The kitchen was bedlam on a Sunday in our house, but we all learned to cook!
      Gemma 😉

  49. Yvonne on June 11, 2017 at 9:21 am

    I LOVE this crazy dough recipe. I made pizza before you posted this recipe, worked just as you described. Thin and crisp on the bottom, edges puffed up. I made a basic marharita pizza

    • Gemma Stafford on June 12, 2017 at 2:05 am

      That is great Yvonne, i am happy that this recipe is being used by lots of people, and it is working, happy dance here!
      Gemma 🙂

  50. Rowan on June 11, 2017 at 8:41 am

    Hi gemma,
    I want to make a pizza for my family. What do you suggest this pizza or the other one that you made on your 100th episode.ofcourse both of them taste delicious but which one will you do if you had a party

    • Gemma Stafford on June 12, 2017 at 2:11 am

      Hi Rowan,
      This dough is a quick dough, and it has different characteristics to a traditional pizza dough, which is what the original recipe really is.
      For a crowd the issue is really how do you bake them off, when you are having a party, all of these recipes are best made and served, or at least quickly enough after baking.
      I think I would choose the original one for a party, but I suggest you try both ahead of time, and decide which one will suit your need, and the number of people you have to serve,
      Gemma 🙂

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