The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 7, 2009
This was thick and soft, awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Photo by Meg
Reviewed: Nov. 6, 2009
Great recipe. I've never made bread, crust, dough, etc from scratch but this was pretty simple. I was able to make 2 jellyroll pan sized pizzas with the recipe & posted a pic of one of them (I was pic# 188 at the time of this review).
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Meg
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 5, 2009
This is the BEST pizza crust recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 5, 2009
Excellent crust. I've made this several times and usually get two 14" thin crust pies out of the recipe. No complaints yet!
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Cooking Level: Beginning

Home Town: Voluntown, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 5, 2009
first time i made this one is good.the only downside of this dugh is its too saty. made it for the first time and dough cooked well! thanks! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 4, 2009
I substituted whole wheat flour instead of white flour and used a teaspoon of organic maple syrup instead of sugar. Was delicious and crispy. I put the rest in my refrigerator and intend to make more pizza later this week. Topped with mozzerella and romano cheese, it was the best.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 4, 2009
Great crust for those who like thin and crunchy crust and it can be frozen as well. We loved this one and use it often.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 4, 2009
I love this recipe! I only gave it 4 stars because I added a bunch of my own ingredients like onion powder, garlic powder, Italian seasonings and Parmesan Cheese... the smell while the dough is rising is unbelievable!
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Photo by erinmarie78

Cooking Level: Intermediate

Home Town: Erskine, Minnesota, USA
Living In: Merrifield, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Photo by mrs.embee
Reviewed: Nov. 3, 2009
This was fantastic! I ended up needing all the flour in order to make the dough not stick, and then added some more flour while I was shaping the crust. Instead of making a round pizza, I just stretched it out onto my rectangular stoneware. One recipe made a wonderful pan-style pizza crust that both my husband and I were impressed with. I sprayed the crust with Pam and baked it for 10 minutes, then added my toppings and baked for ~10 more minutes until the cheese browned - all at 425F.
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Photo by mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 2, 2009
It was okay. Definitely tasted like homemade pizza dough. No fooling my husband who doesn't like homemade pizza dough. A lot of work for nothing.
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Photo by Soggy Granola Mom

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 31, 2009
I also use this recipe for white bread. Rises great and tastes great - not too sweat
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Photo by jancamp

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 30, 2009
Very easy to make but for best results use a pizza stone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 29, 2009
excellent recipe. I use this in a large cast iron skillet and it works marvelous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 27, 2009
This dough recipe is easy and really good. I followed the recipe exactly the only thing I did Differently is put my stove on lowest temperature and and put my greased bowl with the dough inside to accelerate the rising of the dough to 45 minutes instead of an hour.I made one square pizza on a cookie sheet pan I am really surprised that my picky eater boyfriend love it so much so for sure I will make it again and recommend it to my family and make it double the next time I make and freeze so we could have it everytime we want. Thank you for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 26, 2009
Per someone's suggestion, I added 1/2 tsp of garlic powder, 1/2 tsp of Oregano with dash of freshly-cracked black pepper into the batter before kneading the dough. I also brushed some olive oil on pizza edges and baked crust with pizza sauce for 10 min. at 325 degrees before adding other toppings. My “Chicken Mozzarella Ham Pizza” really came out crusty on the outside and chewy from inside. This recipe can make two 10" thick crusts and three 10” thin crusts. So, next time we will double all ingredients to freeze them for later use.
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Photo by LilyLoves2Cook

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 26, 2009
This was a really good recipe. I added a tsp of Oregano, 1/2 tsp. of garlic to the wet ingredients before adding the flour. It was a really soft crust and the family has kicked the old recipe out and replaced it with this one. Oh yea, it would be expedient to cook the crust for about 10 minutes before topping it, worked great for me! Thanks Jay!
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Photo by Tori

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 24, 2009
followed as is and came out great. split the the tough and made two medium. one dough can make a big pizza just depends on how you like your dough.
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Photo by mayoshalahazbaz

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 21, 2009
Definitely the best foundation for pizza dough. Good for experimenting for your own signature take on this reliable standard.
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Photo by ieetcows

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 20, 2009
We used this pizza dough for a party and it was awesome. I made it in a bread maker and it was perfect. I won't use anything else.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 18, 2009
I have used this recipe over and over. It is great for thicker or thinner crust pizza. One thing sometimes do is brush olive oil and sprinkle garlic salt over the crust and bake it for 5 minutes before topping. It helps crisp up the crust. Also, I have started adding seminola flour for a portion of the flour and it really makes the crust yummy. Great recipe!
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