The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 14, 2009
This was the most oustanding pizza recipe I have ever had. This is what I did in addition. I made the dough recipe with "guinness". I put mozzarella on first, then, fresh mushrooms, followed by sweet vidalia onions and sweet italian sausage. I topped the pizza with diced roasted tomato mixed with roasted garlic. I will never use another dough recipe again. This won me over.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 13, 2009
My family loves this pizza dough, everytime we have it is a hi! We add some italian spice and alittle garlic to it for flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2009
This is the best pizza dough recipe I've tried so far. I used it for a white pizza (roasted garlic and olive oil instead of sauce) with tomato slices and fresh basil. I'll be adding some spices to the dough next time for a little more taste.
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Photo by GRANDECAHOON

Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Photo by Fit&Healthy Mom
Reviewed: Feb. 11, 2009
This was my first time making a pizza dough and this recipe was perfect because requires only a few ingredients. The kids had fun helping and they felt really proud once it was ready. Very good, next time I will add some garlic and oregano.
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Photo by Fit&Healthy Mom

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 9, 2009
This makes a fantastic pizza dough. Will make again!
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Home Town: Cornwall, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 8, 2009
Nice pizza dough. Easy to work with. I did cook for 5 minutes before adding my toppings and then removed from my stone and cooked straight on the rack for the last 10 minutes or so. I also brushed the crust with olive oil and sprinkled with some pizza sea salt seasoning I had. I like the idea of letting my bread machine do the hard part for me:)
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Tab

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 7, 2009
Perfect. I used a 16X12 stoneware jellyroll pan and had PLENTY of dough. We loved it. The taste was fantastic, and it cooked perfectly. This is my new recipe. Thank you! P.S. I also added a tablespoon of garlic powder... just personal preference, but I think this was tasty enough that it would have been a five star regardless..... Thanks again!
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Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 7, 2009
Outstanding. Have used 4 times this month. Mods which improved: let rise one or two more times before using. Add crushed garlic to olive oil and rub before coating. Use 450 degree oven and shorten time if you need - found that with several toppings, about 22 minutes works well and gives nice crisp crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 7, 2009
Excellent recipe ... I only used 2/3 cups of beer, so it didn't come out sticky at all ... and, I added a tablespoon of dried basil to the dough ... Wow! I also baked for 7 minutes before adding toppings, and brushed the edges of the crust with a parmesean-garlic butter ... this is the crust we will use from now on.
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Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA
Living In: Cleveland, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Feb. 6, 2009
This was very good. I didn't have any "flat" beer. I didn't even know how to make it go flat since I tend to consume it before it ever gets to that point. LOL! I used room temperature beer that I had left opened for 15 minutes. I found out later that shaking a bottle before opening it would make it go flat. Too late for me this time but great to know it for next time. I doubled the recipe and I was glad that I did because it was yummy.
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Photo by Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 5, 2009
This has been my go to dough recipe for years now. I double the recipe to make two 16" pizzas. I use a pizza screen as I find it makes the crust crispier on the bottom. I also use this dough for calzone and runzas (it's a midwest thing). It's really easy to work with, even without flouring down the counter. I roll out to about a 10" circle, let it rest a few minutes, then roll out to 16" x 1/4" thick, no worries. I make pizza about 3-4 times a month with this recipe and never have any trouble at all. So easy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 4, 2009
Didn't have any beer so I used water. I added a bit more flour once it started mixing up and it turned out perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 2, 2009
The pizza came out great but instead of flat beer I sub with water, the recipe says 1 cup but actually need less than 1 cup. I let the machine mix and I slowly add water until is well blend. But the dough came out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 31, 2009
Kids say this is the best pizza dough I've ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 30, 2009
Like some other reviewers we don't drink so we don't have beer on hand, so I made this with water instead and it was not only the best homemade pizza I ever had, but maybe the best pizza! This is a keeper for sure! Making it again tonight! :-) I divided my dough ball into two and rolled them thin because we like thin crispy crust. I added thyme and oregano to my dough and then brushed the top with minced garlic and butter (out of olive oil at the moment). I baked off the crust for 5 min so it would be crisp. Added the toppings and baked for 15 min. What can I say, perfecto.
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Photo by Christine Rogers

Cooking Level: Expert

Home Town: Modesto, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 28, 2009
This is a great, easy dough! As suggested, I added some oregano and basil to the dough, and I think it helped. I had the same issue with it being a bit too soft (almost soggy) when baked, but I think if just the crust was baked for 5 minutes before adding toppings (a cookbook I have suggests this, and it does help it crisp), that would take care of the problem. My kids LOVED being able to help with the pizza, so I have a feeling I will be making this a lot!
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Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 27, 2009
I made a 12 inch thick crust pizza with this recipie and it turned out great! I used Bud's American Ale, but I'm excited to try something more tasty next time, like Sam Adams! I whipped the beer to get the carb out, and that worked great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 24, 2009
I took the advice of other reviewers and added some garlic powder and dried herbs to the dough. I also prebaked the crust for 5 minutes. It came out great - nice and crispy. I will definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 19, 2009
I have searched for a good pizza dough recipe for YEARS, and this one is the very closest we have come to reproducing the flavour and texture of delivery pizza crust. It's really good!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 19, 2009
I usually buy frozen dough balls at the grocery store, but decided to try this recipe instead. What a flavorful, easy way to make pizza dough in the same amount of time it takes to defrost store-bought! Hubby even remarked how much better it is. Thanks for the recipe.
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