This rating is for the crust. I followed the reciped exactly as written and it was really good. I bought a baking stone stone and a pizza peel. I used a combo of flour and corn meal on the peel and the pizza slid right off onto the stone. This is the best homemade pizza crust I have found. Thanks for a great recipe.

Crust is good & have made several times. (5 star for that) The topping is ok, & would probably use during the winter months when fresh tomatoes aren't that great here. We prefer fresh tomatoes sliced, provolone & mozzarella cheese, lots of fresh basil & fresh oregano, with olive oil drizzled over it.

Very good pizza, tastes like it's from a deli! I did not have a pizza stone, but baked it on a pizza pan for 7-8 minutes on 500 degrees, and it still turned out great.

So good!! Thank you!

Very good recipe. Overnight proof is required as this recipe does not use sugar to active the yeast. DO NOT skip this step; no matter what others say. I, like most, made certain changes to the dough to accomdate our needs: I used 2 cups whole wheat flour and one of all purpose (high gluten bread flour would have been to tough with the WW). I also mixed a teaspoon each of granulated garlic and mixed italian spices into the dough -- gives the dough a real nice twist. Also did a 50/50 mixture of hand-grated mozzarella and parmesan with a drizzle of EVOO at the end. The guests LOVED it; hope this helps -- enjoy.

Wasn't crazy about this pizza crust, the flavor was ok, but while heating my stone in the oven it started smoking, and when I took it out it smelled burnt. Also, I really need to invest in a pizza peel to do this crust properly.

This is the best pizza recipe! I made it for my husband and his friends for their poker night and now i get requests for it constantly.

I've made this pizza on several occasions and every one has turned out perfectly. My husband and I will never go back to delivery!

This is what I had to do because of lack of materials. 1 - proofed yeast, then mixed dough in bread machine for 10 min, divided into 2 bowls set on counter for 3 hours. 2 - heated oven, made crust on regular cookie sheet (topped with alfredo sauce, pepper, mushrooms sauted in garlic, spinach, and sliced tomato 3 - baked for 6 m in on pan, then transferred directly on oven rack for additional 3-5 minutes. Crust was very easy (no rolling) and tasted good. Great thin, crispy crust.

This is the best pizza crust recipe I've found. I've been making pizzas for over 10 yrs. as the only delivery in our area is Dominos, which my husband doesn't care for. I've lost count of how many dough recipes I've tried..some basic, some very involved. A few were fairly good, some downright awful. This one is easy and makes a delicious crust every time. I switched one cup all purpose flour for one cup bread flour and added 1/4 tsp. garlic powder to the crushed tomatoes. After the dough is formed, I brush on a little olive oil, spread the sauce, sprinkle with dried oregano and grated cheese, then top with mozzarella cheese and drizzle a little olive oil over the top. This is so good my husband would have it every night of the week if it were up to him.

This was great. Dough sat for almost 2 days & the flavour was fantastic! I don't have a peel, so I made the pizza on parchment paper and then slid it on to pizza stone, this worked great. Will be making this often & will try to freeze dough as other reviewer suggested. Thanks to the submitter as I wont have any more less-than ordinary pizza deliveries :-)

The flavor of this crust is excellent - but my stone broke in the process! I had a Pampered Chef round Pizza Stone and the 2nd time I used it for pizza, it cracked right in half while putting the crust onto the hot, preheated stone!!!

This recipe works GREAT!! And, actually, there IS a reason for the long, 16 hour chilled rise... it allows the dough to "ferment" which REALLY adds to the flavor. DON'T wimp out and use the dough the same day... it will taste MUCH more authentic if you follow the directions as given... it can even go a little longer than 16 hours without a problem. Be sure to preheat your stone and oven for at least an hour... and to make the "brick oven" experience even better, I have a second stone on the rack above so that heat is generated from the top, too. Thanks for this great recipe!

This is our fav dough. Sliced cheese did not work for me, mixed shredded cheese w/the sauce, saving some for the top. I use half bread/all purpose flour.

Very good. I didn't do the 16 hour rise. I just mixed and kneaded the dough, and let it rise for 3 hours (it was about 71 degrees in the house, and the cold water slowed the rising). My oven only goes to 500 degrees, so I baked it a little longer. I also added veggies on the pizza, and fresh tomatoes instead of canned. Will make again! Thanks :)

GREAT!!! This is by far the best pizza dough recipe I have tried and, I have tried several.My search is over I started not to try this recipe because,the picture on the recipe page does not do the recipe any justice at all.I baked it on my stone and the crust was so crispy and very tasty.My family LOVED it,Thank You!