Reviewed: Apr. 29, 2012

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

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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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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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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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baddums

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Cooking Level: Beginning

Home Town: Spring Hill, Kansas, USA

Living In: Leavenworth, 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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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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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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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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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Sep. 4, 2011

Amazing! Best pizza I have ever made. I don't have the pizza stone or peel so it was a little more difficult to slide pizza into the oven. I used a stainless steel cookie sheet. I will be making this again and again.

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gggal

Reviewed: Jun. 24, 2011

Yum! This made a very crisp crust, which I've been looking for, for a long time. I've been using wheat flour and not getting the results I want, but the bread flour was just the ticket. I made my own sauce in the food processor: 1 14oz can of diced tomatoes (drained), and 1 tsp each garlic salt, dried oregano and dried basil. I was conservative with the cheese and sauce so the crust would be crunchy, but next time, after the crust has crisped up, I'll add a little more of each. Just a note, I know at 550, my stone will burn my crust, so I kept the temp at 400 and after 5 mins, turned the pizza around halfway, and after another 3-4 mins I put it on the rack above off the stone for 3 minutes. I pulled it out and let it sit on the stone for about 5 minutes to finish crisping. Thanks for a great recipe!

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