The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 22, 2009
LOVE this recipe! I usually substitute 1/2 whole wheat flour, and add seasonings or herbs depending on my mood. I sometimes even add a tablespoon or 2 of ground flax seed. I double the recipe and the bread machine handles it just fine. YUM! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 22, 2009
The dough was prefect. I used the bread machine only on the knead cycle whch was for 20 minutes. I followed some of the other reviews and added 1tsp each of basil and garlic powder. Once the kneading was finished I rolled the dough into a ball and placed it in a greased bowl covered with oiled sran wrap and towel over the top and placed it in a slightly warmed oven. After 30 minutes of rising the dough I punch it down and tossed to form the pizza pie.
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Photo by Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: May 21, 2009
Waste of time. Dough was too sticky. Neither flour nor oil helped. The dough just tore.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: May 15, 2009
I followed the recipe exactly and when it was time to take it out of the bread machine, it was soooo sticky I couldn't even pick it up. I ended up adding about 1 1/2 to 2 cups of extra flour. The dough tasted good, but it was so much trouble and big mess!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 11, 2009
Excellent dough!! I also added a mix of Italian seasoning for a little extra flavour. I've even frozen the dough and it rolled out beautifully several weeks later.
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Photo by COPS_WIFE

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada
Living In: Georgetown, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 9, 2009
This pizza dough was pretty good, it was a little harder to handle than my usual pizza dough but the taste made up for it, nice and crispy. Thanks for the recipe
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Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA
Living In: Milford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 7, 2009
Wonderful and easy, too! Thank you for the advice on the reviews that recommended adding more flour, it made the texture of the dough turn out perfectly. I also added fresh, finely chopped herbs and replaced the butter with olive oil. The dough was rolled out to the size of a pizza stone, topped, and baked on the barbecue. I've made this several times with rave reviews.
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Photo by 1GoodCooker

Cooking Level: Expert

Home Town: Rowland Heights, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: May 2, 2009
This is the same recipe as my bread machine has in the instruction book.
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Cooking Level: Expert

Home Town: Cabot, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 1, 2009
This makes a great crust!! I have made this twice, once and written and it was really good. The second time I added some italian seasoning and garlic powder and that was great too. both time I did increase the flour by 1/4 cup, otherwise it could be too sticky. Thanks for sharing such a versitile recipe!!
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Photo by Noemi

Cooking Level: Expert

Living In: Paramount, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 29, 2009
This dough was fantastic!! I doubled the recipe to make two pizzas, no problem for the bread maker. When the dough was done, it was the most silkiest well blended dough I've ever used for pizza. It was very easy to roll out and work with. I will use this recipe always!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 27, 2009
Great recipe. Dough is sticky. Maybe try adding 1/4 cup more flour next time. Other than that great :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 24, 2009
Gotta roll that crust out THIN or you'll be eating doughy bread.
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Photo by Mason & Hunter's Mama

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 23, 2009
This is our absolute favourite pizza dough (and we've tried many). The low alcohol beer sold in grocery stores is cheaper than regular beer and works well with this recipe. We sometimes substitute 1/2 whole wheat flour with great results.
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Home Town: Woodstock, Ontario, Canada
Living In: Riverview, New Brunswick, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 21, 2009
I have been making homemade pizza every Friday for the last 15 years. The flavor and aroma of this crust is heavenly. It comes out of the machine slightly sticky, so I knead with a touch of flour. The flavor is wonderful. And I have never had such a perfectly crispy pizza crust before. Thank you!
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Photo by Lynn

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 7, 2009
fantastic dough and quick to form a crust when it is in the oven. kids loved it, next time i am making smaller pizzas just to have more crust
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 6, 2009
I finaly found a pizza dough my husband likes. Homemade pizza is back in the rotation. I like to make a pan style crust and cook it about 15 min. so it is not too crispy. It is great!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 5, 2009
This is the perfect recipe if you like thick crust. I baked half the dough and froze the other half. I rolled the dough to about 1/3 inch thickness and it rose very well during baking. Definitely bake 5 minutes before you add the toppings. I added a tablespoon of rosemary (my favorite herb) and used Dos Equis beer although it was undetectable in the final product. This was still a little bland like most crusts tend to be, so I think next time I'll add a garlic oil to the outer edge.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 1, 2009
i added italian seasoning to the dough used chiken cubes marinated in salsa whoa!!!!! it was soooooooooooo delicious i'm making two of them today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 30, 2009
This is the best pizza dough that I have had in a very long time. I used 2 cups of whole wheat flour to make it a little healthier, and 1/2 cup of white flour. I will be using this recipe for the remainder of my cooking years! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 29, 2009
This dough turned out really well. I actually used it for a make your own personalized pizza party. I had to make several batches and they all turned out perfect without fail. I added different spices each time. It included garlic powder, italian seasonings, basil, thyme, etc. I had several compliments.
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Photo by rossdee

Cooking Level: Intermediate

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