Reviewed: Mar. 2, 2013

After looking over several recipes I thought this one looked the best. I was right. Tried last night and was a success. First time Ive used yeast and it actually turned out as described. Thank you for sharing..

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Reviewer:

tracie

Reviewed: Sep. 15, 2012

This is the yummiest pizza dough recipe. I make the pizza on my grill outside. I brush it in olive oil, flip it once, brush with olive oil again, top it with fresh mozzarella and fresh tomatoes and basil. It stays cripy throughout and its actually better when it gets a little burnt in spots! You can make double batches of dough because it keeps for over a week... Just make sure you refrigerate it at least the recommended 16 hrs and take it out an hour before stretching the dough. I'm trying the next one by substituting whole wheat flour for 1 cup of the bread flour.

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Reviewer:

Adunata

Reviewed: Apr. 29, 2012

I haven't tried the crust, but the toppings part of the recipe is so good!

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Reviewer:

chicaD

Cooking Level: Expert

Reviewed: Jan. 24, 2012

Fabulous crust, and I even cheated. Used one cup whole wheat flour (couldn't taste it in the crust, which is a bonus) and 2 cups all purpose (didn't have bread flour). Mixed yeast and water. Let sit for 5 minutes. Then I just threw all ingredients in the bread maker (dough setting) and came back to it 3 hours later. Rolled out easily. I can't imagine how much better it could taste if I actually followed the directions. One day I will try, just didn't have time today.

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Reviewer:

Deanna Dawn

Home Town: Palm Springs, California, USA

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 12, 2012

This recipe is very good and easy to make. By far the best homemade pizza crust I've had. I used different toppings but the crust is amazing!

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Reviewer:

tiphanie

Reviewed: Dec. 26, 2011

If anything, the idea of putting pizza stone on lowest rack and oven set to 550 is what does the trick. The crust is fabulous too though :)

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Reviewer:

baddums

Cooking Level: Beginning

Home Town: Spring Hill, Kansas, USA

Living In: Overland Park, Kansas, USA

Reviewed: Dec. 21, 2011

This has become our favorite crust recipe. I cook the pizza on a pizza stone and it comes out perfect everytime. Just a little tip that I have found helpful- I use corn meal instead of flour on my peel to help the pizza slide off smoothly,it also tastes better- when I used flour I did not like the flour taste that resulted from the flour that stuck to bottom of crust.

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Reviewer:

Nik

Reviewed: Nov. 3, 2011

This crust and pizza was awesome. However, my pizza stone can apparently not tolerate 550 degrees. It made my whole house smokey and smell awful for 3 days, despite that, it tasted fantastic. I will use a regular pizza pan next time and hope it tastes just as good.

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Reviewer:

chefbeth

Reviewed: Oct. 19, 2011

very good!! but i didnt use a brick oven..i just used a conventional oven and it was pretty good..will try something different next time though

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Reviewer:

Hayze

Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

i had some trouble with the transfer to the pizza stone, but this was thin! with my freshly made tomato sauce, mozzarella cheese and chopped prosciutto this was awesome. will try to do better on the transfer on next batch that is currently in the freezer. thanks for the post CDM68!

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