Just the dough!You'll have to use your own inspiration for the toppings :)

I don't like pizza crust that's too soft and fluffy like bread. So I thought in that case, I don't really need to bother too much about kneading and rising times. I tried out my theory, and the result was a crunchy, nutty crust that had just the right softness and was delicious, so I made it into a recipe!In the summer, just leave the dough to rise at room temperature, and it will do so while you are preparing the toppings. In the winter, use your oven's bread-rising setting or put the dough in a warm location for 10-15 minutes, which is enough. This crust is not puffy like bread, so you only need to leave it to rise for a short time. Recipe by Lesser Panda

This is my go-to pizza dough. It's so fun and easy to make! The cool thing about this pizza dough is you can either cook it in a hour or let it rise in the fridge for 3 days! I've tried a ton of different recipes but this one is the best

I wanted to make a pizza dough that I could make as soon as wanted it.If you prepare the topping ingredients before making the dough, then you don't need to deflate the dough in Step 3.You can freeze the dough. Next time you want to use it, just defrost in the microwave. Recipe by emakatu

I think that kneading flour into dough is the ultimate Slow Food. When I'm leisurely kneading dough on a day off while listening to music, all my daily stress just disappears. The dough will become more delicious too.The most important thing is to knead the dough thoroughly. Please knead it well for 20 to 30 minutes while listening to music. Just be careful not to knead your iPod into the dough! The other key is to rest the dough in the refrigerator. It will become very easy to flatten out. Recipe by Koba

A recipe that can be tweaked to make bread dough or even replace the water with a beer to make It a beer dough recipe!

This pizza dough is easy and consistently light and fluffy. We use Heinz chili sauce instead of pizza sauce.

TIPS:The dough can be frozen. Remove it from the freezer 2 hours before. Put plenty of flour on the work area when rolling out the dough because it is wet.You can put seeds in the flour (such as pipes, poppy seeds…).Some ingredients can let out a lot of water (such as courgette) and the dough can be soft. Cook the ingredient first and drain it a bit.

it's a simple recipe that has no need of rising time. it'll be quite liquid but that's fine.

Very good pizza dough. I always make this in batches ahead of time & freeze them. One of the best doughs I've ever tried.

yummy :hungry