Reviewed: Jun. 15, 2013

This is the cure for the endless string of pizza dough disappointment! I halved the recipe, used a heavy pizza pan sprinkled with semolina flour instead of a pizza stone, and baked for 15 minutes at 500 F. Forget about all the other pizza dough recipes that let you down with mediocre results; this is the one to rule them all!

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Reviewer:

ediblesunglasses

Reviewed: Jun. 3, 2013

Did NOT enjoy this pizza crust. It took almost two extra cups of flour for the dough to be thicker than cake batter. The end result was so-so. I will stick with my other recipes.

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Reviewer:

LUCIES12

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Cape Coral, Florida, USA

Reviewed: Mar. 23, 2013

So easy! Didn't read the recipe good enough...... refridgerate for 10 hours. Only did for 1 hour. It was still great. Will try it the right way next time.

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Reviewer:

burnscreek

Cooking Level: Intermediate

Reviewed: Feb. 9, 2013

This is a great recipe. I make my crust really thin so I am able to get two 16 inch pies out it. I bake the crust by itself first also. We like ours extra crispy. This is my favorite pizza dough recipe so far. Thanks for sharing.

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Reviewer:

Forkiicks

Reviewed: Jan. 12, 2013

Just what I was looking for; crispy, chewy deliciousness! My Kitchenaid mixer gets a frequent workout with this recipe. After sitting in the fridge, I wrap up some of the dough in plastic wrap and freeze it. No worries about freezer burn, because I'll use it within a week.

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Reviewer:

s.kuratomi

Reviewed: Nov. 21, 2012

I made this two days ago and wanted pizza that night, I left it sit out for one hour and then made 2 pizzas. I had enough dough for another pizza and so I left that in the fridge for two days and today made a pizza for lunch. The pizza made that day was fine, but leaving it in the fridge for two days and preheating my pizza stone... welllll, that was the best pizza I've ever had! So crisp and light!

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Reviewer:

carsonsmommy

Cooking Level: Intermediate

Home Town: Beaverlodge, Alberta, Canada

Living In: Hythe, Alberta, Canada

Reviewed: Nov. 2, 2012

Making this dough without a mixer or bread macine is not for wimps. I prepared this dough last night using only a bowl, spatula, & some serious muscle. As the cook's note indicates, the douh is too sticky to handle with your hands so I did the mixing/ kneading with a spatula. There was one reviewer who added 1/2c more flour to be able to handle the dough with her hands, but I successfuly managed add about only 1/4c & still manage. (I could have managed with less added flour but I was following the instructions.) Once I was done with all the mixing, i sprinkled some flour on my counter & scraped the dough out of the bowl onto the counter. I floured my hands to flip the dough over & shape it into a ball. Afterwards, I picked it up & put it in an oiled bowl & moved the bowl arouond to oil up the whole ball & viola!

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Reviewer:

Jacquie

Reviewed: Oct. 20, 2012

I am so happy that I tried this recipe because I absolutely love it.I like to roll out the crust as thin as I can and then bake the pizza at 450 for 16 minutes.It will then slide off the baking sheet onto my granite counter top where I can cut it and let it cool for 5 minutes.I use cornmeal on bottom of the pizza and the crust tastes like you went out for pizza,just perfect.A good crust with a great chew.When I make this I have enough dough for 2 big 16 inch pizzas.Bake one and freeze the second crust in a round ball shape.When you`re ready to use the frozen crust just defrost and roll it out and it`s perfect.What a great find for me as I have been looking for a better pizza crust than the bread-like crust that I have been using for 25 years.I will never use another crust.Almost forgot to add that when I mix for 10 minutes in my mixer you need to add more flour because the mix is very wet and sticky.I pour it out on floured top and keep adding flour(about 1-1 and a half cups)until it gets so you can handle it and kneed it.

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Reviewer:

yngwie

Reviewed: Oct. 13, 2012

I am surprised I tried this, as I have been making another wildly popular pizza dough from this site for my pizza needs and have been happy with it. I am glad I tried this, though, because it is most definitely my go-to dough from now on. This is EXACTLY what I have been looking for- a beautiful, tasty thin crust...my favorite type of pizza! I wish I had read down to the Cook's Note before I made this, as I ended up adding more flour than I probably should have. This dough is VERY sticky and it IS impossible to work it with your hands...next time I will add the full amount of flour to the bread machine right from the beginning, and then simply dump it in the bowl...there really is no way to knead this by hand. In any event, it turned out fantastic even with the extra flour, and I will be making this over and over again. As for that other recipe- I will still use that for breadsticks and garlic knobs :)

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Reviewer:

Puck

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 8, 2012

If I could give this a 10-Star rating, I would. I have been making pizza dough for years and have tried many different recipes with virtually all of the same ingredients. This one is, by far, the most flavorful of any recipe I have ever tried. Who knew that keeping the dough overnight in the refrigerator would develop such an amazing flavor? I used my Kitchen Aid for mixing and most of the kneading. Then, I finished up the kneading by hand. After resting the dough in the fridge, overnight, I made two 13-inch pizzas. Amazingly Delicious! Thank you for the recipe!!

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