Reviewed: Jun. 29, 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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x17star17x

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Reviewed: Jun. 27, 2009

Great recipe thank you so much Jay

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michele

Cooking Level: Expert

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Reviewed: Jun. 27, 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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Arlene

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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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Sarah

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

Switched white flour to whole wheat four, and it was fabulous!

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sliou

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Reviewed: Jun. 23, 2009

Excellent. Well worth a little extra effort.

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potter_lucy

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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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riblet

Cooking Level: Intermediate

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Reviewed: Jun. 19, 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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Zahra's Kitchen

Cooking Level: Intermediate

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Reviewed: Jun. 19, 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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antoinesnicket

Cooking Level: Expert

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Reviewed: Jun. 19, 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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more please

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Reedsville, Wisconsin, USA

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Reviewed: Jun. 14, 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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Sweets28

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Jun. 14, 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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Bill P

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Reviewed: Jun. 14, 2009

Made this today exact per recipe and it made 2 sm-med pizza's for us. Baked the first one exact per recipe and it was light and fluffy and baked on our Pizza Stone for 15 minutes at the 425. Then the 2nd pizza I poked holes with a fork all over it and slid it onto the Pizza Stone, it baked in 11 minutes and was thin crispy crust! I used the Exquisite Pizza Sauce recipe from this site and my we loved this! There is no need to ever get pizza out again! This was awesome and the pizza disappeared as fast as it came out of the oven! It was incredible! Thank you for posting this easy recipe that is delicious!

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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Jun. 14, 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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Ninners

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Reviewed: Jun. 14, 2009

This is good! The only thing I change when I make this is I increase the oil and water a little so the dough is nice and soft as I usually have a hard time getting the dough to spread out in the pan. I use about 2/3 of a recipe when I use my countertop rotating pizza oven.

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andrea1981

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Reviewed: Jun. 12, 2009

Great recipe, and so easy! I never thought homemade pizza would be my "lazy night" meal, but seriously, this stuff is additively good AND only takes a minimal effort to pull together. I made it for my new sis-in-law and her two little boys the other day, and they went on and on... the two year old just kept saying, "more, more" and banging his plate. This crust rocks!

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Jenny B

Cooking Level: Intermediate

Home Town: Pawcatuck, Connecticut, USA

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Reviewed: Jun. 11, 2009

I love this crust. I will definitely be making it often.

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Cliff

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Reviewed: Jun. 11, 2009

Best pizza dough recipe I've tried yet. I added some seasonings: 1 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. Italian seasoning. I also increased the brown sugar to 1 tsp. I "knead" the dough for 10 minutes using my KitchenAide with the dough hook. I sprinkle cornmeal over the pizza pan before I press the dough into it. I also rubbed the outer crust with olive oil prior to putting the toppings on.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jun. 11, 2009

This crust was very easy to make and turned out perfect! My family loved it, I will definately make it again and again.

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Stephanie

Cooking Level: Beginning

Home Town: Columbia, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 10, 2009

This crust was fantastic! If you have a lot of toppings (our bbq chicken and hawaiian pizzas were pretty loaded), prebaking is a great idea...doesn't need a lot, just 5-10 min at 400 will do the trick. I loved the idea of adding seasonings but didn't see any amounts in any reviews, so I guestimated and came up with: 1 heaping tsp of garlic powder, 1/2 tsp of onion powder, and 1/2 tsp of oregano. I kept the salt the same and added a few generous dashes of black pepper--wow! Jay gave the great texture and here's the great flavor! I started my pizzas at 375 and turned them up to 425 at the end to get a nice brown on them. I also rubbed the outer crust with olive oil. Thanks for the great recipe!

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