Reviewed: Nov. 5, 2009

I made pizza tonight with this recipe. It was AWESOME. This has to be the best home made pizza crust I've ever had. My family devoured the two large pizza's I made. We will defiantly be making this again.

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LostDollie

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Reviewed: Nov. 5, 2009

This was a wonderful dough, crispy on the edges but soft and yummy inside. I made this recipe out of necessity. I wanted a dough which I could put together right away and I have to say I am a bit surprised at how good it came out. I used it to make a calzone type recipe today and will definitely use it in the future when I want pizza on the spot! Thanks.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

I had a tough time with this recipe even though I followed the directions very precisely. The dough was very flat and did not rise at all. (need more yeast?) I'd like to try it again but I'm open to suggestions on how to make it better!

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Lauren S

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Reviewed: Oct. 5, 2009

Great! Easy! Fast!

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Bill Greer

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Reviewed: Sep. 7, 2009

I have tried several crusts lately and this one was great! I DID sub 1c of whole wheat flour for part of the flour total and I also rolled the crust out to fit a jelly roll pan (it made a great thin crust that still had substance). I will make this from now on!

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Sarah

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Reviewed: Aug. 3, 2009

I love, love, love this pizza crust! We made it on the pizza stone and it resulted in a crispy, chewy crust. Delicious! This will be the only pizza crust recipe I use from here on out. Thank you for posting it!

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myfairytalescomingtrue

Cooking Level: Intermediate

Home Town: Bellefontaine, Ohio, USA

Living In: Purvis, Mississippi, USA

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Reviewed: Jul. 12, 2009

I was looking for a quick lunch for my son and decided to try making a pizza. I've tried different crust recipes before but they never turned out like this one. It was so quick and easy and both me and my son absolutely loved it. I used to manage a pizza shop and I would take this pizza crust over the one from our store any day. I will definately make this again.

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austinsmommy08

Cooking Level: Beginning

Living In: Hilliard, Ohio, USA

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Reviewed: Jun. 20, 2009

I'll probably keep shopping on a standard pizza dough recipe but this was really easy and pretty quick. It's good enough to try again with some changes. Most being personal preferences but I for sure recommend more seasoning. It is a bit bland but the good news is you can custom make it :-)

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elizabethanne

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

very good. I love how simple and easy it is to make. I did have to add a little more flour than called for to get it firm enough to roll out. I thought the first time I made it it was a bit bland, so the second time I added some basil and garlic powder, and brushed some olive oil and parm. cheese on it before baking. yum!

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mommycook

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

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Reviewed: Oct. 16, 2008

Out of all the quick pizza doughs I've tried I like this one the best (so far).

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 12, 2008

I have to say that this recipe wasn't easy at all. The ingredients were quite simple, but getting the dough to the right texture was extremely tough. Not to mention, its flavor when it was finished was very bland. You might try adding some herbs/spices to give it flavor. I won't be making it again. Sorry.

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 27, 2008

This worked well for me - and I'm pretty new at yeast doughs, so I appreciated how simple it was. Not quite as crispy as I like, but still very good. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 14, 2008

Quick and easy. Just what I was looking for when I made it.

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Eve

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Reviewed: Mar. 12, 2008

Great recipe, I did substitute 1 cup & a half whole wheat flour to make it digestive and it turn up so delicius my mother loved the crust, thanks for the recipe.

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LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Jan. 27, 2008

I really like this recipe. It's very basic. I added a little cornmeal to the all purpose flour. I like it that way. I perfur to make my pizza crust by putting the yeast, sugar, and warm water in a bowl, and letting it get foamy looking. I then mix the flour in it, and kneed the dough. I let it rise in a bowl, covered. And then I proceede to make the pizza.

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Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Jan. 6, 2008

I loved this crust, very easy and chewy. I did add a lot of garlic powder and Parmesan cheese to the dough before baking. The only problem I had was rolling it, and this may have been my fault. I didn't know whether to roll it in the pan or not. I didn't and had a bit of a hard time transferring it to my pan, resulting in a slightly awkward-looking crust. But once I got all my toppings on, it was fine and tasted delicious. I put barbecue sauce, red onion, cilantro, cubed chicken and cheddar cheese. Yum!!! I'm making this for a second time tonight for my husband's birthday and I can't wait to eat it!

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twinmama

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 3, 2007

Very easy and quick pizza crust. This made 1 large (15") pizza. I did not prebake mine and just cooked it on the top rack for 16 minutes. My son really enjoyed this pizza. Not crispy and crunchy, this was foldable just like my son likes. This worked out great for our needs. I will keep this handy for future reference when I need a fast crust without a rise time. Thanks Beverly, this was just what I needed. The second time I did this one I used a 14 inch perforated pan and prebaked it on the lowest oven rack and the crust came out crispy and crunchy which hubby and I both loved.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 9, 2007

I've made this twice and will be making it more often. I'm a bit intimidated by yeast, but it turned out pizzaria style without the fuss of rising, punching, kneading etc... Next time I'll up the salt, as it was a bit bland. Also, I forgot to pre-bake the crust before adding toppings, but it still baked up just fine (took 15-20 mins).

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SUZANY1

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: May 23, 2007

This is the dough I'll be making from now on, very easy, you do need more flour, up to a full cup more. I also like to add pepper and italian seasoning to the dough, but it is great plain as well. Thanks.

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MomWhoCooks

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Feb. 15, 2007

This was a good crust recipe. The dough didn't want to come together in the mixer so I added more oil - unfortunately, this made it more sticky and harder to work with - my fault. But the outcome was amazing. I love the thinner crust pizza and this turned out just right for me. I would make again and highly reccommend!

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Sister Jane

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brookfield, Wisconsin, USA

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Basic Pizza Crust

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