Reviewed: Nov. 13, 2009

Super thick and I can only really eat one or two slices, but it's delicious!

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Laura

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Reviewed: Nov. 12, 2009

The crust was good but I didnt think it was that good for as long as it takes to make it.

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Cooking for 5

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Reviewed: Nov. 11, 2009

definitely best pizza crust

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kARli

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

The crust came out perfect! It was hard and crunchy enough to be able to hold all of the toppings that we put in it, and soft enough to make it perfect.

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merpina

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Reviewed: Nov. 10, 2009

I have made this crust dozens of times over the last 8 years. It is fluffy, chewy and tasty. Yum yum. My kids prefer thin crust so I am searching for a thin-crust recipe that will produce results as excellent as these.

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JAS9

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Reviewed: Nov. 10, 2009

We have fun making adjustments to this recipe. After the yeast has risen, we add oregano, italian seasoning, parsley, cinnamon. Great recipe!

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michealna

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Reviewed: Nov. 9, 2009

It turned out good, but I definitely prefer 'Quick and Easy Pizza Crust' on this site, and so does my family!

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Jodi

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Easy recipe that makes fantastic pizzas (and I'm a novice to any kind of breadmaking.) We made 6 8" individual pizzas from one recipe then had the kids "top their own." Followed one reviewer's advice and baked on the bottom rack so that the crust baked completely and toppings didn't burn. Will definately use again!

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fifidmor

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Reviewed: Nov. 9, 2009

I followed the recipe to a T and the dough was way to sticky to work with...I added another 3/4 cup of flour and it was still to sticky...I finished the recipe, cooked the pizza and the crust tasted like flour...not impressed, sorry

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Mrs. Gandee

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Reviewed: Nov. 7, 2009

This was thick and soft, awesome!

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bljohns6

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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

Cooking Level: Expert

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Reviewed: Nov. 5, 2009

This is the BEST pizza crust recipe!!!

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swimfamily

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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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edoubleu

Cooking Level: Beginning

Home Town: Voluntown, Connecticut, USA

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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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RIZZALEEN

Home Town: Manila, National Capital Region, Philippines

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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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mary8810002

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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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Tarna

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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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erinmarie78

Cooking Level: Intermediate

Home Town: Erskine, Minnesota, USA

Living In: Merrifield, Minnesota, USA

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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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