Reviewed: Apr. 1, 2012

This is a very good and easy pizza crust that made the perfect foundation for the simple toppings I used of sauce, sun dried tomatoes, sautéed onions and mozzarella cheese. I prefer to cook the pizza on the grill to mimic the brick oven flavor. If you decide to cook it on the grill, oil the grill, use half the recipe at a time because it’s easier to handle, cook one side about two to three minutes, flip it over and then put on your toppings on the partially cooked side. Cook it covered until the mozzarella is melted. It’s delicious.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Mar. 20, 2012

This is so good and so easy. Made in a stone jelly roll pan. Will make again and again!

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Reviewer:

Barbara

Cooking Level: Expert

Home Town: Glen Burnie, Maryland, USA

Living In: Hanover, Pennsylvania, USA

Reviewed: Mar. 10, 2012

Didn't have the rapid yeast so followed the instructions for the regular one and used the herbs in the crust. Thought it was pretty good. It was a little bland so next time I would add more salt and maybe a little sugar/honey. I made it a little thicker than I wanted so next time, I would use a bit more than half for thin crust.

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Reviewer:

LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Mar. 7, 2012

Yum! Wanted to throw in another great review for this pizza crust - it's easy and delicious, and I live in the NYC, the pizza capital of the world! Came out perfectly just as written. Surprised more people have given this tip thought - I pre-baked the crust for 10 minutes, and then put the toppings and cheese on before popping it into the oven for another 10 minutes - this way, the crust was nice and crisp, but the cheese was perfectly melted (not burned). Other than that, the instructions are precise, and the taste is amazing!

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Reviewer:

anon_2011

Cooking Level: Intermediate

Reviewed: Feb. 15, 2012

This is the only pizza dough recipe I use. As written, I think it's amazing. However, I've made some modifications to make it even better, over many, many times of making the recipe: I use bread flour, for one. This makes a crust with an even better texture than the original. I sometimes omit the olive oil, or of I do keep it in I cut it down to about 2 tsp. I often add in a tsp or so of garlic powder as well. I never use cornmeal, as I have a pizza stone and that works great. Additionally, in my house this makes two pizzas--one the day the dough is made, while the rest of the dough is frozen until the next pizza night. Overall, this is a really great recipe, even without the changes.

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Reviewer:

Zahra

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Millbury, Massachusetts, USA

Reviewed: Feb. 10, 2012

This is the ONLY recipe I've used for pizza. It's fantastic. I only use whole wheat flour and I make it in my food processor. From start to finish it's 10 minutes and then think of all the toppings you can put on from your pantry. Enjoy!

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Reviewer:

Helene

Cooking Level: Expert

Reviewed: Jan. 30, 2012

I have made this both with the Rapid Rise Yeast and the Regular Active yeast and it turned out great each time. Definitely my go to recipe for making pizza dough.

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