Reviewed: Feb. 4, 2008

I was surprised that this crust was as bland as others have said. However, the flavor improved after it had sat for a while.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jan. 24, 2008

When I first made the recipe, the dough came out extremely sticky and it was hard to manage, however, that night my family and I loved the pizza. We don't care for all the thin crust pizza doughs and this one was bready and tastey. So it's worth the sticky dough, at least for us. The payoff at the end is so much more satisfying than any store bought pizza.

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ShanJ

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Reviewed: Dec. 30, 2007

Absolutely delicious!

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

My family loves this garlic pizza crust. I add more garlic, parmessan and cut up pepperoni. Can't go wrong!!!

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lodgemom

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

I made this by hand vs. bread machine...didn't really taste the garlic, and the altho the dough seemed like it was going to work well, it ended up being really difficult to work with. BUT - it tasted really good. It came out to be a thin crust, and my kids absolutely gobbled it up. But I am not sure I'll make again because it was such a pain.

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

I made this recipe using 2 cups of whole wheat flour instead of bread flour and I used the pizza dough setting on my bread machine. After rolling it flat and letting it rise a bit I swiped it with Olive oil and a little fresh garlic and sprinkled cheese on top. The kids LOVED it with some marinara dipping sauce! We'll definately make it again!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Aug. 1, 2007

This was good but not my favorite. I made two different crust last night and my familiy preferred The Best Pizza Crust also from this site.

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RABBIE

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Reviewed: Jul. 3, 2007

I love this crust and so easy to make. It rolls out nicely and bakes well. The crust is tender and tasty. My family loves this homemade pizza crust recipe. Just add your favorite toppings and bake!!!

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TXLadyBugg

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Jun. 12, 2007

Great flavor, nice texture....awesome for calzones! Just brush a little melted butter with some garlic powder on the outside....whole new world of tasty.

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Jen_HotSprings

Cooking Level: Expert

Living In: Hot Springs, Arkansas, USA

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Reviewed: Mar. 31, 2007

Update: Wow! I love this recipe! I have made this recipe probably 30 times, no kidding. Homemade "pizza" (actually cheese bread, no red sauce) has become a Sat. lunch or dinner tradition at our house. While I have tried several other pizza crust recipes on this site, this one remains our fav and the one I keep coming back to. The printed recipe card in my recipe box is so worn and tattered that I need to print a new one! I almost have it memorized. Also, wanted to say that 6oz. of liquid is 3/4 of a cup, according to my pampered chef liquid measure. Original review:I love that you can make the dough in the bread machine. I did add a little parmesan cheese as the machine was mixing it, and that helped it come together nicely. I then left it in the frig overnight and make it today for lunch for my boys. I made a cheese bread instead of traditional pizza (my 8yo doesn't like the red sauce).

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Mar. 3, 2007

Wonderful! I tripled the garlic and it wasn't too overwhelming. I didn't realize how much it would rise so my pizza was more like a boat with all the toppings inside. Next time I will spread the dough out more than a medium pizza. Enjoy!

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passerby1214

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Jan. 27, 2007

We added an extra 1/4 cup of flour, and this crust comes out perfect. My family absolutely loves this crust!

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D. Y.

Cooking Level: Expert

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Reviewed: Jan. 4, 2007

This was great. It tasted great and had a great texture. I might bake it like a pp said. Took a while to cook but it was good.

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gamom68

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2006

I am giving this three stars because although the dough worked well in the bread machine and cooked very well, the taste left a lot to be desired. It seemed that when you ate it there was garlic in there somewhere but you couldn't exactly pinpoint it...yet you had garlic breath afterwards. (My boyfriend and I were mystified by that.) Even without the garlic, the taste was extremely bland and left a lot to be desired.

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KARAKISS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 17, 2006

This crust was not overly sticky for me like others have said. The only change I made was to prebake my crust for 5 min before adding toppings. It turned out absolutely perfect! Soft inside and crusty on the outside. Nice garlic flavor as well. This is also very good with a tsp of dried rosemary added. Going to try baking breadsticks from this as well next time.

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Deb V.

Cooking Level: Intermediate

Home Town: Somerset, Kentucky, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 14, 2006

This makes the best pizza crust that I have ever eaten. The dough is so easy to work with. I made mine a stuffed crust pizza by putting cheese in the crust, and my family just ate it up, even my 2 picky kids ate it. This recipe is definately a keeper.

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Christie

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Reviewed: Aug. 27, 2006

Wettest, stickiest dough I have ever made in my bread machine. Had to knead in another cup of flour. Ended up with a dough that tore instead of stretched. Couldn't really taste the garlic flavor.

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SUNSKI

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Reviewed: May 18, 2006

This crust was awesome! I had my fiance's 8 year old daughter helping me make it, she loves garlic as much as I do. We both give this one five stars!

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lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 13, 2006

This crust was great! Made a double batch to make stromboli. It had a perfect texture and the flavor was good too. I might increase the salt just a little bit, or add a dash of garlic salt, it was just a little bit bland.

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