Reviewed: Mar. 5, 2008

Great recipe. I found that i needed to increase the amount of flour to 2 3/4 cups for a less sticky dough. It turns out perfect everytime. thanks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Deviant~Gemini

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2008

I made 3 different pizza's with this recipe. The 1st pizza came out really thick and hearty, but I used whole wheat dough. The second one I used all-purpose flour and it came out as as a thick crust pizza. The 3rd one came out a little runny, so I added some more flour and was just perfect. Will make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kristina72913

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2008

I order this every time I'm in Chicago, but haven't found it served anywhere else. This is almost EXACTLY what I was looking for! I made a bread machine pizza dough recipe (1/2 whole wheat - no one could tell) and the dough amount was perfect for 2 crusts in a spring form pan. I added a full cup of riccotta cheese - too much. I added a clove of garlic to the spinach as well. Next time I'll use only 1/2 c. ricotta (which gives a nice lift) and add in another 1/2 c. mozzerella to the spinach mixture. I think we'll have the perfect Chicago pizza then!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RDS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

Very good recipe, measurements are "just right", but for a bit more flavor...add 1 tsp. garlic powder, and 1 tsp. basil to dry ingredients. I was in a bit of a time crunch, and couldn't wait the 2.5 hours so here are a few tips... Let the bread machine kneed the dough until a soft, smooth ball forms, 5-10 minutes. Then, turn bread machine off and place the dough into a bowl lightly covered with olive oil or cooking spray. Put a damp towel over the bowl, and set the entire bowl in a warm place - such as an oven that has been "warmed" and shut off. Let dough rise for 30 minutes, punch it down and then roll out r toss. Let rest for 2-3 minutes, then transfer to pan or stone, and bake. Saves you almost 1.5 hours, including bake time!!!!!!

Was this review helpful? [ YES ]
87 users found this review helpful

Reviewer:

LBRAVIS

Cooking Level: Expert

Home Town: North Canton, Ohio, USA

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2008

Excellent. Had to add some flour. Rolled out very thin. No one could taste the beer

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JIMJOA

Cooking Level: Expert

Living In: Marathon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2008

I'm giving this three stars because me and my daughter did not care for the taste at all! Otherwise, the recipe was simple, easy and worked wonderfully. Used a flat Miller Light and felt like I was eating beer. I guess if you like beer this is the one for you. Might try again for my boyfriends pizza, but for me...No. Thanks anyway.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lilmspunky

Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

This came out great! Very simple and then I used the dough to make a stromboli. Yummy! Thanks, Laura

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURARICE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2008

WOW! An outstanding pizza crust. This IS the one I have been looking for. I cooked ours on a stone at 550 deg F for 6 min and it came out great. This will be our new pizza recipe.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

JONIRENE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

I've made a lot of pizzas and can easily say this is one of the best tasting pizza crusts I have made. Used a cup of Sam Adam's White Ale which I whipped for a minute to get rid of the carbonation and followed the recipe to a T. Super easy and great flavor. Thank you.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Chewba

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2008

WOW!! Better than any pizza i've ever had!! Can't beat homemade pizza dough!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

zenisgood

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2008

This recipe is so easy and tastes GREAT! My husband and kids loved it. I make the dough in the morning and refrigerate it until we get home. It bakes up great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BECEMBRIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2008

My family loves this pizza dough. I was having trouble w/it not as crispy as my family likes so I bake it for 5 mins., take it out of the oven and then we dress it up w/toppings and put it back in. It's awesome.

Was this review helpful? [ YES ]
97 users found this review helpful

Reviewer:

Cathy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2008

This is the crust that I have been searching for, my family agreed that it tasted just like our favorite delivery pizza. I also used my pizza stone and it turned out perfect. Thank you!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEGGYSUE3

Cooking Level: Expert

Living In: Alpena, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

This is awesome! I have made this four times in the past two weeks and will be making it again this week. So far, I have used Miller Lite, but will be trying with Corona next time just for a change. This is the favorite of my family and the only recipe I will use now! I pat the dough out on my baking sheet with brushetta flavored olive oil for an added boost!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crazycatlady

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2008

This is a wonderful recipe! The dough has a great consistency and taste. I highly recommend it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GreatCook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2008

This pizza crust had an amazing flavor! I used Sam Adams Winter Brew and about 3 cups of flour. Next time I will either make a much larger pizza or cut down the recipe because it came out a little too thick for my taste. My pizza was about 11 or 12 inches in diameter and 3/4 inch thick. I baked on a pizza stone at 450 for about 10 minutes and it came out nice and crispy on the edges. Thanks for the great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lindsey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

WOW!! i've made my own pizza for years, then i tried this and it was the BEST! i don't like beer but to me it didn't taste "beerish" smelled awesome through the house. i did use about 3 cups of flour, added a little pizza seasoning. i also baked on a stone at 450 for about 10 to 12 minutes. shut oven off and let sit for a while. I'LL DEFINATELY KEEP THIS AND USE WHENEVER I GOT A FLAT BEER THE BOYFRIEND LEAVES IN FRIDGE...YUMMY!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SODABEAR

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Bayard, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

Wow, what a fabulous crust! I made it exactly as written and it was delicious! Great thickness and not too crispy or too chewy. I topped it with Gourmet Chicken Pizza from this site and boy was it awesome!

Was this review helpful? [ YES ]
0 users found this review helpful