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.

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

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.

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.

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!

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).

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.

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!

Very easy to make and turned out great! I followed the directions exactly. Next time I might add some garlic powder or something to make it a little less bland, but it had great texture and form. Thanks for the great recipe.

So so, at best... Not enough flavor for my tastes, takes an awful lot of yeast for the yield... But the big thing for my family is it just doesn't produce the nice, crispy/chewy crust we like - this is too bread-like.

Easy recipes with yummy results!

Great Easy Pizza Crust!!

It was great. I used regular all-purpose flour instead of cornmill since that was alll I had. I had to use more than 2 1/2 cups of flour though b/c the dough was too sticky.

Tastes like one of the better pizza doughs from a pizzeria. Excellent. I needed more than 2 1/2 cups flour though.

Super-easy! I love it.