Reviewed: Apr. 9, 2008

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!!!

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Reviewer:

Chanitele

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

Reviewed: Apr. 4, 2008

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!

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Reviewer:

sourdough girl

Cooking Level: Professional

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

Reviewed: Mar. 28, 2008

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.

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Reviewer:

chris

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Mar. 22, 2008

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.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Mar. 16, 2008

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 :)

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Reviewer:

XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

Reviewed: Feb. 15, 2008

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!

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Reviewer:

Deniece

Cooking Level: Expert

Reviewed: Feb. 12, 2008

This is the best pizza I have ever made. I bought a baking stone and pizza peel just for this recipe! We will be having this every week from now on.

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Reviewer:

Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

Reviewed: Feb. 2, 2008

Excellent. I have tried many pizza dough recipes, but for NY-style pizza, this one is the best! Also, there is NO reason to put the dough in the fridge and let it rise for 16 hours. 1 to 1.5 hours in a warm place is plenty of time for it to rise. I was very skeptical at first, since this is the FIRST pizza dough recipe I've encountered that didn't have sugar or oil in it. But it really tastes different! It's chewy, and the crust is delicious!

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Reviewer:

AMCDONAL86

Cooking Level: Intermediate

Reviewed: Jan. 28, 2008

Fantastic! So simple and delicious. It was very easy to make and the dough is wonderful to work with. No more "delivery" or "frozen" pizzas allowed in my house.

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Reviewer:

CAROLINACAT

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 9, 2008

Ridiculously good! A bit intimidating for a first time pizza maker, but I was able to do it no problem. And without a stone (although perhaps will invest now)

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