Reviewed: May 21, 2012

This pizza crust recipe works great with a pizza stone. Yummy crisp crust. We like it better than delivery pizza!

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Reviewed: May 18, 2012

So, so, so good. Much better than the recipe that came with my bread maker for pizza dough. I added some italian spices to the dough but other than that everything was the same. Love it, will make it again, there IS a crisp to the crust which some others said was missing. I also cranked the oven up to 500F for the last minute or two of baking to brown it a bit. Thanks for the recipe.

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Erika

Cooking Level: Intermediate

Living In: North Delta, British Columbia, Canada

Reviewed: Apr. 15, 2012

This recipe was great. Added garlic, rosemary, basil, and oregano. Pre-baked for 5 minutes before adding toppings. YUM!

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Cooking Level: Beginning

Reviewed: Apr. 13, 2012

Wow, this turned out amazing!! I'm definitely making this my standard pizza crust!

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Sandra

Reviewed: Mar. 23, 2012

Great crust! It was a nice dough to work with - great consistency. I added 1 tsp each of dried basil and dried oregano based on previous reviews. Keeper recipe for sure!

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harlgr8dane

Reviewed: Mar. 9, 2012

Awesome crust. I did a couple of things differently. I pre baked my crust on a stone for about 7 minutes. Then I pulled it out and topped it and threw it back in for about 8 minutes. I baked at 425. I also put some garlic powder on the olive oil before I pre baked. This came out amazing. We live in Chicago so we know pizza and we loved this. Oh and I also used 1 cup of whole wheat and 1 cup of bread flour- I did prick the crust but it still bubbled a bit. Thanks so much for this recipe- cheaper and healthier than the pizza joint.

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danni

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Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

Reviewed: Feb. 18, 2012

Excellent, easy crust. I added 1/2 tsp each of basil, oregano and garlic to the flour for extra flavour. I did not precook it, instead I preheated my stone and a baking sheet. Using a paddle and some cornmeal, I put them directly on the hot pans in the oven. The crust turned out nice and crispy, but still chewy. It was perfect.

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GREENWOS

Home Town: New Liskeard, Ontario, Canada

Reviewed: Feb. 17, 2012

Fast, easy, delicious. We only use about 3/4 the yeast when we want a crispier crust - it's great either way! Love how easy it makes pizza!

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Reviewer:

Aerrin99

Cooking Level: Intermediate

Reviewed: Feb. 6, 2012

Quick and easy, using ingredients I already had on hand.

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kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 30, 2012

This is a very good recipe. The type of pan you use and how thin you roll the dough will determine if the crust is crispy or not. I tried adding some garlic to the dough and it turned out fantastic! Also, if you like a more hardy crust, try rolling mozzarella into the the edges before you put the rest of the ingredients on the pizza! It's like having a cheese breadstick at the edge of each slice!

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