Can You Make Pour-in - the-Pan Pizza Dough Without a Stand Mixer

Hi Anna - I'm so glad to hear this worked for you! Thanks for sharing with the group so others can benefit as well. Best, Lynn

Hi Diane - Just wanted to clarify that we use Diamond Crystal kosher salt at Milk Street. The type of salt you're using could cause this to be too salty. Due to the crystal size of the grains of salt, you would use less if you're using a different brand of kosher salt or table salt. For Morton's Kosher you'd want to use just over 2 heaping teaspoons in this recipe. For table salt you would want to use 2 teaspoons. If you are, in fact, using Diamond Crystal and just prefer it less salty, just reduce the amount of salt to your liking. Best, Lynn C.

Hi Ellen - The pizza dough is very loose and cooked in a pizza pan, so I would say no. Best, Lynn C.

Hi Melissa - I'm so sorry this recipe didn't work for you. I will pass your suggestion along to our Food Editor and Recipe Editor on adding the salt brand to recipes or, even, revisiting our recommended salt brand in an upcoming issue. In the meantime, here is we published about the differences in brands and types of salt and why we choose to use Diamond Crystal kosher salt. Christopher Kimball also did to go along with it. Hopefully this is helpful to you! Best, Lynn C.

Hi Ita - We haven't tested this recipe with whole-wheat flour. Whole-wheat flour is ground from the whole wheat berry, which includes the bran, the germ, and the endosperm (all-purpose flour only includes the endosperm). The germ layer has more protein, but doesn't form gluten, which can cause dense breads and baked goods. Additionally, whole-wheat flour holds more water than all-purpose or bread flour so you will need to add more water to achieve the same very loose texture of this dough. For this recipe, since its hallmark is the light, airy texture I think that lightness would be compromised if any whole-wheat flour is added. However, if you're willing to try it, I would recommend only replacing 25% of the bread flour with whole-wheat flour. Good luck! Let us know if you try it and how it went. Best, Lynn C.

Hi Suzanne - I'm so sorry you had issues with this recipe. I am passing along your comments to our Food Editor and Executive Editor who are working on a solution to our salt conundrum. We completely understand that it can be very confusing to account for different salts you may have in your kitchen. If you are using the types or brands we tested in our we have provided the appropriate conversion. Again, I'm so sorry this didn't work out for you! Best, Lynn C.

Hi Judith - Did you make sure to put the rack in your oven on the lowest position? This will help ensure that the top doesn't get too brown before the crust bakes. If you still find the cheese is too browning too quickly, you could try reducing the temp by 25 degrees to 475. We recommend high heat to ensure the crust gets browned, so you'll probably need to cook this longer in order to get the bottom cooked through. Best, Lynn C.

Hi Lauren - This is an incredibly wet dough that we think would probably gum up the food processor and its parts and not effectively mix the dough. Instead we would recommend making it by hand as others have done (see helpful notes and tips above). Best, The Milk Street Team