Reviewed: May 24, 2012

4.5 stars due to lack of flavor. I did replace 1/2 C of flour with white corn meal. I added a bunch of dried Italian herbs, pasted up roasted garlic and more salt. I partially pre-cooked 1/2 of the recipe in a 10" LaCloche (stoneware) dish. I did allow the dough to rise for an hour prior to using/shaping. The other half I tossed in the freezer for next time. I used yeast for pizza but I'm sure it's like the instant type. Any who...after pre-baking for 10 mins at 400...I let it cool, topped it, baked again at 425 for 15 mins and OH MY...great! I will never ever buy frozen or carry out pizza again. Nuff said. Thanks for a good base recipe Jay.

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: May 21, 2012

This was very good. I used 1/5 tsp of brown sugar and that was all I changed. (just wanted to give the yeast a bit more to feed off). It rose up really nicely. I made 1 large rectangular pizza with it, cooked on stoneware. It was crispy on the outside, and soft in the middle and had really good flavour.

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Reviewer:

shar

Cooking Level: Expert

Home Town: Vancouver Island, British Columbia, Canada

Reviewed: May 16, 2012

I used whole wheat flour and it still was great! I have been looking for a good whole wheat pizza crust, and something about this recipe really worked well for me! Usually my crusts ate heavy and crumbly, but this one was much lighter and doughier. I will def be using this again.

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Reviewer:

Kit Gonzales

Reviewed: May 8, 2012

Thanks Jason, you just put a big dent in the frozen pizza sales. I'll never buy a frozen pizza again. The only thing i do differently is... I usually mix this in the dough cycle in my bread maker. The dough was coming out a little bit too wet for me so i use about 1/3 cups more flour. other then that it's just great!!!

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Reviewer:

polecatt

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: May 8, 2012

This makes wonderful pizza crust. I made smaller individual pizzas out of the dough and they turned out great. I couldn't stop eating!

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Reviewer:

ALICE3913

Home Town: Mississauga, Ontario, Canada

Reviewed: May 8, 2012

Pretty good. I split into about 6 mini personal pizzas. I also added seasoning (basil, oregano, marjoram, garlic powder, and onion powder). Only thing I would have changed is to add more salt. We'll probably use this again.

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Reviewer:

Eriset

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Ranson, West Virginia, USA

Reviewed: May 8, 2012

I made this today and it was the best pizza crust I've ever made. The only thing I did a little different was I made it a stuffed crust by putting cheese on the edges and folding them over as the dough was bigger than my pizza pan. Very good soft and chewy, this will be a keeper.

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Reviewer:

Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

Reviewed: May 6, 2012

This is a great recipe -- if you make a few changes! It needs more flour. I add more flour in step two...about 3/4 cup more. Also, I set the servings to 10 servings in order to make a more normal sized pizza crust. I also replace the brown sugar with sucanat for a more unique flavor. Yum!

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Reviewer:

leilaannette

Reviewed: May 2, 2012

Very easy!! I added my own seasonings before i cooked.. along with olive oil on the dough. My husband had me make a second pizza after he ate the first one!!

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