The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jul. 5, 2009
It is a great crust, crispy on the outside and chewy on the inside. Our guests loved it. We made mini-pizzas on the grill. I preheated the grill on high and rubbed the grate with veg. oil. Be sure to make each pizza just prior to tossing on the grill. They tend to become sticky when they sit. I grilled each for a couple minutes on one side. Then we took them off the grill, put (minimal) sauce and toppings on the grilled side, and placed them back on the grill to melt the cheese. Used with "Unbelievably Awesome Barbeque Chicken" recipe, also on this site.
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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: jul. 5, 2009
i have used this recipe many times. it is simple and tasty. thank you for it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jul. 4, 2009
This is the first time I have attempted to make homemade pizza crust and it came out perfectly. I did add some italian seasoning and garlic powder as suggested by others and used a 15x10 pan for one pizza, which made a yummy, thick crust. I made a couple pizzas with another batch, but it was the thick crust that got the best reviews from my family. I will definitely use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jul. 2, 2009
This crust was the perfect mix of crispy and chewy (just like the heading says), and it wasn't too thin or thick. I made it with the sauce from the Deep Dish Alfredo Pizza recipe from this site and added chicken. Very good!
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Meg

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jul. 2, 2009
Wow, what a terrific crust! The best we've tried to date. The only alteration I made was subbing in 1 cup of whole wheat flour to add a healthy touch. The dough was extremely easy to work with an roll out. I got two medium thin crust pizzas out of this recipe. Made it on my pizza stone and pre-baked crust for 7 minutes on lower rack first. Brushed with olive oil to prevent sauce making the crust soggy, then topped as usual. This is a keeper! Thanks very much for sharing, Jason.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jul. 1, 2009
The dough was the best I've found, and I've been looking for a while. I took one reviewer's advice and added garlic powder and pizza/Italian seasoning in with the salt and oil. This crust tastes amazing, is chewy and soft, and has a perfect slightly crunchy outer crust. This will be my crust from now on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 30, 2009
This pizza crust is delicious! I love making my own dough and I was really impressed by how well this dough turned out. Beware, this does make one giant pizza crust, but I like to divide the dough into two smaller pizzas. This way the dough cooks faster without the cheese overcooking. I even added some whole wheat flour to this dough and it still turned out delicious! I recommend this crust to everyone.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 30, 2009
Finally a pizza crust that's thick and chewy! Delicious! I did sprinkle the crust with a little garlic powder, oregano, and Parmesan cheese before spreading on sauce and toppings. NOTE: Add more than 2 cups of flour before trying to mix until it's not 'sticky' as the instructions indicate. My hand's were covered in sticky dough until I added at least 3 1/2 cups total. I suggest at least 3 cups of flour before adding extra and kneeding. I also don't suggest pouring it on a 'well floured' surface. Just keep working with the dough in the bowl and it will save you a lot of hassle and clean-up. NOTE: This should make about 4 medium sized pizzas. You can freeze the rest of the dough for up to 6 months. Just roll out 10" rounds onto well oiled parchment paper (make sure all sides of paper that touch the dough are well oiled. Wrap tightly in plastic wrap to store. When you're ready to use the dough, let it thaw 30 minutes on counter before topping and baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 29, 2009
Excellent! It was just like pizza shop pizza crust. So easy to make. My husband, whose mother made pizza at a club, thought it was really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 29, 2009
Great recipe thank you so much Jay
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 25, 2009
Excellent. Well worth a little extra effort.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 25, 2009
A great recipe! I use 2 cups whole wheat flour and the rest all purpose flour. I also season the dough when I add the oil, using approximately 1 tsp each garlic powder, onion powder, dried oregano, and dried basil. I add extra salt and it's wonderful! This is my go to dough recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 24, 2009
Switched white flour to whole wheat four, and it was fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 22, 2009
I make my pizzas pretty thin, and this dough is fantastic. It's easy to make, tastes great, rolls out easily, rises well in the oven, and the crust tastes wonderful. This is the first time I've had pizza crust taste so good. It is important to brush the crust with olive oil at least twice: once before you put it into the oven and once again 1/2 way through.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 22, 2009
i am not sure how this is so popular, bland, it tasted like a saltine cracker minus the salt...not to my liking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 22, 2009
Wow! This was good and easy my 14 year old daughter made it. The only thing I might do is try to add some seasons to the dough.
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Cooking Level: Intermediate

Home Town: El Monte, California, USA
Living In: Reedsville, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 22, 2009
What's great about this dough is that it can turn to either the thicker bread like variety or the thinner crustier (and hence less filling) variety depending on how you handle it. I am pretty hopeless at rolling out dough into a perfectly round circle so what I do is I beat down an appropriate amount of dough into a minimally floured pizza pan, then lift up the shaped dough with both hands while someone oils the pan, then place it back in. The dough would've stretched to larger than the pan size by this point (and thinner than before lifting it from the pan), so I cut of the excess and use it for the next pizza pan, patching up any small holes with dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 16, 2009
This is the most wonderful crust recipe I've ever made. I've tried lots out of cookbooks, etc. but none compare. I sprayed the outer edges of the crust with PAM before baking for extra crispy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 15, 2009
Great recipe! I will be making this again. It was easy and it tasted way better than I was expecting. It comfortably fed my family of 5, who are big eaters.
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Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: jun. 15, 2009
I love this recipe. I always hated making pizza dough before (Lucky when I was in college a local bakery sold it premade) because of the smell of the yeast. This mixes up without the excessive yeast smell, cooks just perfect on a Pizzazz pizza cooker and other then the time allowing it to raise doesn't take a large amount of time. My only regret is not reading the reviews before I made it. It really does make a very large pizza, 1/3 to 1/2 is enough for me. Now I can have a homemade pizza with fresh toppings for less then half the cost of a premium frozen pizza and it tastes a lot better. Thank you!
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