Reviewed: Oct. 24, 2010

Really, really great. I let the dough set for about 28 hours by mistake and it was fine. I was a little confused about the pizza peel? I just dusted the pizza stone with flower and it turned out great. The only issue was that the center of the dough didn't get quite done. Leaving it in the oven until the crust is a little dark probably would have been best. I froze the second pizza and we'll see how it turns out. Also, I'm incluned towards too much sauce and I used more like 1/2 a cup of crushed tomoatoes which was too much. So take it easy. Less is more!

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Reviewer:

Heidi

Reviewed: Oct. 12, 2010

Good flavor and so easy to work with! Next time I will add some garlic and/or Italian Seasoning to the dough. Really good and really easy.

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Reviewer:

Mary

Cooking Level: Intermediate

Reviewed: Oct. 3, 2010

I have made this recipe twice now. The only difference is that I put the ingredients in my breadmaker under the dough setting. Dough did not rise in the breadmaker. Took it out and followed the directions by putting it in the fridge for 16 hours, though I did leave it in there a little longer perhaps 19 hours, but it came out nice and crispy both times...This is my new way of making pizza. Thank you for the recipe.

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Reviewer:

moelou

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

Reviewed: Sep. 14, 2010

HOLY MOLY!!!! I've tried many recipes for homemade dough and they've never come out anything close to authentic NY thin crust (I'm a displaced New Yorker.) This is the first one I've seen with the long process of "cold fermentation" of the yeast - but that is the absolute secret to this incredibly crisp yet chewy masterpiece!! I will use this dough recipe for all of my pizza's going forward. If you're trying it FOLLOW THE STEPS EXACTLY - DO NOT SKIMP on the 16 hours time. It's so worth the wait.

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Reviewer:

bferris19

Cooking Level: Expert

Home Town: Bellmore, New York, USA

Living In: Kirklyn, Pennsylvania, USA

Reviewed: Sep. 7, 2010

This recipe is AWESOME! I tried it with whole wheat flour too. Great! I wish I had known about this a long time ago! Thank you for sharing!

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Reviewer:

Jenn22ems

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Aug. 22, 2010

I made this w/ fresh homemade diced tomatoes and it was AMAZING! In spite of 90+ temps in my house and somehow breaking my pizza stone in the process it was totally worth it. Loved it!

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Reviewer:

dash

Reviewed: Aug. 13, 2010

This was a good recipe. I'm not o fan of crushed tomatoes. The second time I made it I used tomato sauce (NOT pizza sauce) which I liked so much better. I'm trying to duplicate a simple pizza from a local bakery that closed a few years ago. It is the same, so I will try more recipes. The dough was good but for me it takes too long. Often I decide in the a.m. that I want to make it for last minute impromtu dinner & am forced to use a different crust.

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Reviewer:

nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

Reviewed: Jun. 20, 2010

Was looking for a good brick-oven pizza to try in our kamada grill when I found this! My family loved it and agreed was best pizza crust ever. This dough was so EAST to make, I can't beleive I've never tried homemade dough before. Will definetly make again.

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