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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Caissa

Cooking Level: Expert

Living In: Everett, Washington, USA

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Reviewed: Jan. 16, 2009

LOVE this dough recipe. Very tasty and easy to make. My only complaint is that I followed the recipe exactly and both times I've made it, I've gotten no rise out of the dough. Is it really only 1tsp of yeast? Or is it supposed to be 1pkg? Next time, I'm going to use 1pkg instead of 1tsp.

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jenateare

Cooking Level: Expert

Home Town: Middletown, Ohio, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 15, 2009

This recipe is fantastic... we are not huge bread bakers, and other pizza dough recipes have never turned out right. We have been buying dough from the local market, but with this recipe we never will again. Make sure the water temperature is exactly what the yeast specifies - use a thermometer! Once it rests in the fridge overnight, you're ready to go. We top ours with all kinds of things - with this dough as the base, you can't go wrong.

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JENNAGIRL

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Reviewed: Jan. 13, 2009

If you're a thin crust pizza lover then this recipe is it!!! Didn't think we'd get to taste anything like this again until our next trip to NYC. Used the Exquisite Pizza Sauce from this site and followed another reviewer who recommended using parchment paper instead of a peel when baking on the pizza stone. Don't be surprised when the dough doesn't rise in the refrigerator--no sugar to feed the yeast so there is no carbon dioxide production. It doesn't matter though because it tastes fabulous!!!

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dianekp

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

I used half organic white flour and half whole wheat--the texture and flavor were both good and it was not heavy. Nice to have a healthy alternative to store-bought pizza, even if it takes more planning ahead.

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northwestedge

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

This dough is amazing, and leaving it in the fridge overnight is a great suggestion. This is going to be my staple recipe from now on!

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Melynna

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Provo, Utah, USA

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Reviewed: Dec. 11, 2008

This is for the crust only, but it was the best crust I have ever had. My husband and I both can not believe how good it is. We used a different homemade sauce, pizza sauce II from this site tweaked just a little bit; and it was absolutely perfect. I will now keep this crust in the fridge and ready to go from now on.

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Julie Childers

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: White House, Tennessee, USA

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Reviewed: Dec. 11, 2008

This turned out very well. I do not know if the "flavor" was that much better because it developed in the fridge over 16hrs... But it was still a nice and crispy/chewy crust. I do not that I would spend the extra time to make it again.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Nov. 8, 2008

The best pizza I have ever made, I couldn't wait 16 hours to try so used the dough after 8 hours. I put pizza sauce on the base, then added sliced mushrooms,onion,red pepper and bacon,then topped with mozzarella, dried red chilli flakes and drizzled with olive oil, crust was crispy but not hard....fantastic

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annieccooper

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Reviewed: Nov. 8, 2008

Who knew that making pizza at home could be this easy and taste this good!

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JFAHRION

Cooking Level: Intermediate

Living In: Athens, Ohio, USA

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Reviewed: Oct. 26, 2008

This is the BEST pizza dough I have ever made. It came out thin and crispy and foldable-just like in the NY style pizza shops! I make it every week-I make it with homemade marinara sauce, picante provelone cheese from the deli and top it with garlic salt-you will never order delivery again!

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kerry g

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 25, 2008

I've never had Brooklyn style pizza so I can't compare, but it was very good. Used my own sauce recipe and used shredded cheese.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Jul. 15, 2008

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.

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deejodogs

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

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.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Jul. 10, 2008

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.

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Kiwi S.

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Reviewed: Jun. 27, 2008

So good!! Thank you!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

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.

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