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Looking for a fun, practical Amish Friendship Bread recipe? This Amish Friendship Bread Pizza Dough, shared with us by Kitchen Friend Jennifer Werth, is easy and perfect for Pizza Dough, Stromboli, braided spaghetti bread, meatball bubbles and more!
Helpful Hint: A drafty or cool kitchen will prevent the dough from rising properly. If you’re working in a cold or drafty kitchen, place the bowl of dough on a low setting heating pad to help the dough rise.
After the first baking this recipe for Amish Friendship Bread Pizza Dough you can freeze the crust. You can use this dough recipe to make several recipes and freeze them until you are ready to bake.
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It’s easy to make savory Amish Friendship Bread Pizza Dough, Stromboli, braided spaghetti bread, meatball bubbles and more!
- 2½-3 cups flour
- 1 cup Amish Friendship Bread Starter
- ¼ to ½ cup warm water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
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In a medium bowl, mix flour and salt.
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Add in Amish Friendship Bread Starter and oil. Mix well with your hands.
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Add water as needed to get a good dough consistency. It should be well-mixed, but not too sticky.
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Add more flour as needed.
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Knead dough 10-12 times.
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Place your dough in a well-oiled bowl in a warm place.
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Let dough rise all day (if you mix in the morning) or all night (if you mix in the evening.)
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Then punch dough down and knead again a few times.
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Divide dough depending on your size of cookie sheet or use.
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Flatten dough into crusts on a greased cookie sheet.
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Bake dough in a 350° F (175° C) preheated oven for 5-8 minutes or until dough loses its sheen.
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Remove crust from oven, add pizza toppings.
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Bake for an additional 10-12 minutes.
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ENJOY!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
Megan says
January 4, 2013 at 1:12 pmThis pizza crust is wonderful!!
Robin says
February 9, 2013 at 9:11 amI’m not sure how you would use it to make stromboli if you have to bake it before adding ingredients. Can you advise me?
I look forward to trying this version of pizza dough, and being able to have some on hand should we need more than what my bread machine can make for an evening. 🙂
Also, is it possible to freeze the dough prior to baking?
Jennifer says
February 12, 2013 at 7:57 amHey Robin!
For Stromboli, you just roll out the dough into your pan, fill with your ingredients and bake for 30 min at 350 depending on your ingredients. No need to prebake the crust. I make the kind with hamburger, pepperoni, turkey, ham, and mozzarella. As Darien said, you just have to watch your dough thickness to make sure it gets baked thoroughly. =)
Jennifer says
February 12, 2013 at 7:58 amI will add that these directions are for making pizza, but you can use the raw dough to make just about anything else that would require pizza dough.
Robin says
February 14, 2013 at 10:43 amthanks for the help. I’ve made stromboli before, always using premade dough. so I know you’re not supposed to bake it before filling it. good to know the time and heat for baking after filling. thanks again.
my new, big question, can you freeze this dough before cooking it, and if so, should it be before or after it rises, so that I can make it ahead to have on hand for a stromboli night?
today I’ve got a batch of chocolate bread baking, and tons of starter (first round with commercial yeast; very productive), and I plan to make a couple batches of pizza crusts with some of the rest. 🙂 If I can freeze pre-risen dough, that would really help. meanwhile, I think I will have to freeze or refrigerate some starter…I’m out of sugar! 🙂
Robin says
February 14, 2013 at 11:05 amreply to myself. I plan to make the pizza dough, load it for stromboli, wrap and freeze. on “stromboli/pizza” day, I will take it out in the morning to defrost for 7-8 hours, and bake in time for supper. I will let you know how it turns out.
How forgiving is the rising time? I presume all day or overnight means approximately 8 hours? is 9-10 still going to work? thanks in advance.
Jennifer says
February 14, 2013 at 3:02 pmHey Robin! As far as I know you could probably freeze either before or after rising. If you are freezing a dough ball for pizza, I’d do it before the rise. If you are going to freeze it in crust form, I form the crust and pre-bake it for 5-10 minutes then freeze. That works awesome for me!
I make all of my stromboli up ahead of time and then freeze it. Depending on your ingredients, I’ve even popped it into the oven fully frozen and it has come out beautifully!
Yep, rise time is eight hours. I think 9-10 would still work since you wouldn’t be going for a second rise. Since you won’t need the culture to sustain itself through a second rise, then a longer rise time shouldn’t affect it at all. =)
Lori says
December 24, 2014 at 3:17 amIf I freeze the dough before rising, what do I need to do when I want to use the dough? Does it need to thaw and will it rise or just thaw and roll out to pizza dough, bake crust and continue?
Robin says
February 14, 2013 at 5:42 pmThank you, Jennifer! I asked, in part b/c, if I set the dough to rise in the evening, it will likely be easily 10 hours before I get back to it, thanks to morning schedules with children. But letting it rise overnight, and getting to the rest of the dough in the morning, when I have more energy, sounds appealing. Now, I have 3 starters on the counter (I ended up with about 6.5 to 6.75–I had to toss the extra–from this first batch) ready for some attention. I’ve never tried pre-making stromboli before, and I really like the idea of having that on hand!
Jennifer says
February 15, 2013 at 9:52 amNo problem Robin! Glad to help! I am a junkie for having meals made up ahead of time that I can just get out of the freezer either in the morning to thaw, or right before I need to throw it in the oven. With young children, its a MUST! =)
Michelle S says
February 26, 2013 at 5:55 amI left my dough on the stove warmer all day and it didn’t budge. Not sure what I did wrong, but I couldn’t get this dough to rise or have any elasticity.
Jennifer says
February 26, 2013 at 8:12 amHi Michelle!
Its possible the stove warmer could have been way too warm. I know my stove warmer gets warm enough to kill a culture pretty quickly.
Ann Thompson says
February 3, 2015 at 3:01 pmWe love pizza, and this was the perfect dough for my hungry family!
Denita says
September 24, 2016 at 9:01 amI want to try this recipe. I love that you have savory recipes for the starter. I never knew it could be used like this.
Saffron Breeze says
December 12, 2016 at 6:13 amI’d love to try this recipe for my family. We make pizza at home frequently and I’ve had a hard time getting good results from some of the recipes I’ve found online. I’m always looking for a new one to try and think this would be excellent!
Mia Constance says
December 12, 2016 at 6:26 pmI love home made pizza! I made this for my mom and dad!
Angela Saver says
December 14, 2016 at 12:22 pmI would love to make this for my hubby and our kids! We love homemade pizza!
Nicole O says
September 4, 2018 at 11:22 amOne change I make is to use olive oil instead of vegetable. I have to add an extra tablespoon, but I think the flavor is more pizza-y 🙂 I also use olive oil to oil the bowl it rises in and add a smidge to the top of the dough so that it stays moist on top.
Pam Browning says
March 1, 2019 at 5:06 amHow many pizza crusts does this recipe make?
Darien Gee says
March 2, 2019 at 1:27 pmHi Pam! Two 10-12″ crusts, depending on how thin you roll it out.