Reviewed: Nov. 1, 2009

The best pizza dough I have ever made -- SO flavorful, even if you substitute whole wheat dough as other reviewers have suggested. I spend a lot of time in New York, and am very happy that I am no longer victim to living in a bad pizza city now that I have this recipe! Thank you so much for sharing it with us!

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madhuri83

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Reviewed: Oct. 21, 2009

I just used the recipe for the dough. It was the best dough I've made and it was so easy. It's the only way I will make dough moving forward.

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Patrick

Cooking Level: Intermediate

Living In: Worcester, Massachusetts, USA

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Reviewed: Aug. 20, 2009

This is an easy to make pizza. Excellent crust. The fresh basil adds a unique flavor even when you top it with traditional salty toppings.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Aug. 11, 2009

This pizza was awesome! I used all purpose flour instead of bread flour, and it was still great. Thanks for the recipe!

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joyous!!

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Reviewed: Jun. 30, 2009

My family really enjoyed this pizza, I cooked it as directed but used whole wheat flour. We got a crispy crust on edges but was chewy towards middle of pizza possible due to the whole wheat but I think it was worth it. We made one with thin ham and pineapple, delish!

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Amy

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2009

I made this on my grill using a grill pizza stone I got from Crate and Barrel and it came out amazing! My backyard smelled like a pizzaria and my sons and husband wanted more than I made. Like others, I used AP flour instead of bread flour and the crust was perfect. I also docked my dough with a fork to ensure it got crusty and cooked through, which worked wonders. Definitely a keeper especially on the grill in the summer to keep the kitchen cool.

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marisaspez

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Reviewed: May 14, 2009

This crust was definately restaraunt quality! I would say even better! My oven does not go past 500-So, I did cook it longer. Try the exquisite pizza sauce on this site-- It is awesome too- like another reader suggested! A gourmet pizza for sure!

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amberina

Cooking Level: Intermediate

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Reviewed: May 10, 2009

LOVE this recipe. I drain my tomatoes to make them less "soupy," and cook the crust on a crisping pizza sheet. Have recently used the recipe to grill pizza. Cut each ball in half and roll thin to make "individual" pizzas. Cook according to this allrecipes video on grilling pizza. Amazing. Just had the Moms over for Mother's Day and it was a huge hit. My Mother-in-law declared that it should be a tradition. Bonus was that that the kids loved it, too.

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ROTINIHAIR

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: May 2, 2009

I love this crust! It's the best! I don't have a pizza stone, so I cook it on my pizza pan at 425 degrees f for 20 minutes... awesome.

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onion-wan kenobi

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Reviewed: Apr. 19, 2009

I lived on Long Island til a few years back. No one anywhere in the country except in that region knows what pizza really tastes like. Presently I live in Louisville Ky and let me tell you something...the pizza that is served up here sucks. If you want good elastic pizza dough...get a bread machine. This was a pretty good recipe. I made calzone with it added extra mozzerella and riccotta cheese. Turned out pretty good.

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MP Hall

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Reviewed: Mar. 14, 2009

Very tasty, a little too chewy on the outside though.

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sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

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Reviewed: Mar. 9, 2009

Best crust EVER!! The crust was crispy and tender and the taste was just right. Will use only this recipe when making pizza at home. Thanks!

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gameboy

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Reviewed: Mar. 5, 2009

First let me start by saying my oven would not go beyond 500* and secondly, I don't have a pizza stone so I used a metal perforated pizza pan. Now, being a southerner, I have never had Brooklyn style pizza so I didn't know what this was supposed to be like. This dough was so easy to work with, my husband came in and watched me stretching the crust and thought I knew what I was doing. If I had known how this would have been the kind you can toss because it is so elastic and easy to work out. My husband didn't like this at all, probably because it was floppy and bendy and not crispy, but my son loved it and I thought it was pretty good considering I prefer a thin and crispy crackery type crust. Thanks, I'll likely make this again sometime when hubby isn't home for dinner.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 3, 2009

The best homemade pizza I've ever made.

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SUSAN_LINDBERG

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Reviewed: Mar. 1, 2009

I have tried so many pizza crust recipes now, I'm getting disgusted. Being originally from NY I prayed this would be The One. I'm not done searching yet. My only problem is the size. Three cups of flour, IMO, is not enough to make TWO 14-inch crusts. The first one "rolled" out to be about 8-10 inches, which was very disappointing, but it tasted AWESOME. The second one I rolled out to 14 inches and it was so thin in the middle it fell apart. Based on taste this recipe is great, but next time I will use my Kitchenaid and find a recipe that uses a good 6 cups of flour.

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Jenn

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Reviewed: Feb. 16, 2009

this dough was so easy to make and it was the best pizza recipe I have found so far.

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CRISTINA25

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Reviewed: Feb. 8, 2009

Amazing! If you like thin crust pizza this is it. I'm done trying other crusts!!! Now that I've made it a couple of times--try baking the crust, let it cool, top with your favorite toppings, wrap tightly and freeze. You can fill the freezer with awesome pizza with just a couple hours work. Cheaper and healthier than store bought

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bogey

Cooking Level: Intermediate

Living In: Long Lake, Wisconsin, USA

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Reviewed: Feb. 5, 2009

This recipe blows every other pizza dough recipe I've ever used out of the water! It felt like I was eating pizza from a restaurant right at home! The crust was super crispy and the toppings were a perfect match! Thanks for my new favorite recipe!

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Shades of Green

Cooking Level: Intermediate

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Feb. 3, 2009

I doubled the crust portion of this recipe for our Superbowl party. Because this was the first time making it, I made a large pan of baked rigatoni as a back-up...just in case. The recipe couldn't be simpler. I made it the night before and took out the dough about an hour before everyone arrived. My husband couldn't get over the fact that we didn't have to let the dough rise on the counter, punch it down, knead it out, let it rise again. He was sure it wasn't going to work. I don't have a pizza stone, and couldn't imagine how I could preheat the pans while I was making the pizzas, so I just made them right on the pizza pans. The kids at the party were thrilled to help with the toppings and we cooked them at 550 for 9-10 minutes, on un-preheated pans. The crust came out crunchy and the flavor was marvelous. They were such a hit, the rigatoni was hardly touched!! Everone asked for the recipe. We will definitely make this again. Next time I'll try using the toppings given in the recipe. Thanks for a great new addition to our menu!!

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Kim P.

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Reviewed: Jan. 31, 2009

Awesome recipe. I'm very picky about pizza crust and have tried many recipes over the years. This tastes totally authentic. Very simple and economical too. I made a triple batch and now I'm glad that I did. (I froze four pizza balls and will use them later.) I let the dough rise in the fridge for the first day and then pulled it out the morning of the second day, since I was going to be gone and wanted it ready when I arrived home that evening. It fermented a bit longer than 16 hours with no problems. I used cornmeal on my peel instead of flour. I also used a cup of all purpose flour mixed with the bread flour. I baked it on a stone that had been heated for an hour and it was delicious! This is my new go-to thin crust pizza recipe.

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