Reviewed: May 19, 2012

Absolutely fantastic! I didn't have time to set it in the refrigerator for 10 hours so I just let it rise and made my pizza. I also did not have bread flour so I used all purpose. I bought the right flour now and can't wait to do it again. I have tried multiple recipes, but this is the best by far.

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Reviewer:

inger

Reviewed: May 6, 2012

great pizza crust dough recipe!!! i used this to make stuffed mexican pizzas for cinco de mayo and they turned out fabulously. i decided to pre-bake them at 425 for about 10 minutes earlier in the day, and then assembled the pizzas. once everyone was there i was able to just pop them in the oven to heat through. this made enough dough for two 10-inch deep dish pizza stones. very very yummy!!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Apr. 29, 2012

Great! I have made this several times now and learned that while the dough can be used just about immediately, the flavor is really good if you wait a day to use it...and the flavor of the dough is AMAZING when we let it sit in the fridge for two days.

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Reviewer:

chicaD

Reviewed: Apr. 22, 2012

Following this recipe to the letter = one awesome pizza! My family raved about my pizza last night and asked for more. This is the BEST pizza dough recipe I have come across in my 15 year search for authentic pizzaria at home.

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Reviewer:

Not BCrocker

Cooking Level: Expert

Reviewed: Apr. 22, 2012

When I put this in the refrigerator, it was still very sticky. I thought there's be no way I could work with it. I only refrigerated it about 1 1/2 hours. It was easy to work with and tasted GREAT!!

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Reviewer:

Yadee

Reviewed: Apr. 13, 2012

This is a great crust!

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Reviewer:

LauraS

Reviewed: Mar. 27, 2012

Thanks for the reviews! Being a NY Italian gal out in the South, there were few options for a good pie. I have been experimenting for 3-4 yrs, with much advice from NY professionals, horrible flops, many trials & errors...and then success. I have since bought a KitchenAid mixer and its so much better to mix the dough, as those of you who have suggested here have done. Whether you are able to handle it very wet or decide to add a bit more flour...make sure you do the autolyse (sit & soak of the flour) first and keep it 'pancake batter-like' when doing the preliminary mixing of ingredients-- its crucial! Then add more flour and mix or knead for 10-15 mins. :) Enjoy!

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Reviewer:

ItsJeanettic

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Tazewell, Tennessee, USA

Reviewed: Mar. 26, 2012

I add a Tbsp of sugar, use 1/4 Cup less water and sub 3 Tbsp of canola oil.

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Reviewer:

Liberty Belle

Reviewed: Mar. 24, 2012

Recipe makes A LOT. I used half whole wheat bread dough and made it into a stromboli.

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Reviewer:

Meditatia10

Reviewed: Mar. 15, 2012

This dough is exactly as described. Problem is even with a bread machine, there's no easy way to transfer the finished product from pan to pizza peel, or in and out of the oven without making a messhhn. Its tasty all right, but the difficulty of working with it, earns it 3 stars.

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