Best crust ever! I just threw all the ingredients in the bread machine and turned it on before we left for church. So it ran the whole 90 min. dough cycle, but that didnt seem to be a problem. I rolled it out and let it rise for about 10 minutes, then prebaked for 6 mins., loaded on the toppings, then baked for 6 more minutes. Came out perfect. Great thick, chewy crust. We thought it was a tiny bit too sweet for us, so the only change will be to use a little less sugar. This will be our alltime favorite pizza crust recipe! 10 stars!

Reviewed On: Apr. 3, 2006

Excellent! Used two cloves of garlic, and it was VERY garlicky. I might add another egg next time, because we were hoping it would be a little fluffier. It was perfect (to us) the next day, however. Definite keeper!

Reviewed On: Feb. 9, 2006

I made this crust to top a pot pie, and it couldn't have been better! I did have to add an extra Tbsp. water, and only chilled for 1 hour, but it still came out great!

Reviewed On: Jan. 24, 2006