Reviewed: Feb. 15, 2012

This is a great pizza but not NY pizza. Commercial ovens just don't do the same job as a true pizza oven. This is a very good recipe!

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Reviewer:

carolv

Reviewed: Aug. 29, 2011

Although I don't fully believe this to be a true New York pizza crust, we really liked it. I will definitly keep it in my recipe box. My husband prefers a soft chewy crust so this was a great dough for him. As for toppings I used what I had; mozzarella, pepperoni, and pizza sauce and it turned it very tasty.

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Reviewer:

heatherb

Reviewed: Sep. 10, 2010

This recipe was good. I used a 12 inch pizza pan and after it finished it was more like a Chicago pie then a NY pizza. I think I should have used a bigger pizza pan. Also I used regular tomato sauce and it left the pizza tasting a little salty. Next time I will try this with and tomato sauce or crushed tomatoes that say no salt added. Anyhow, this recipe was good and I will be trying it again with my recommendations of course.

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Reviewer:

trish

Cooking Level: Beginning

Reviewed: Aug. 2, 2010

This was tatsy, but my crust was more bread-like, not thin and chewy like New York style pizza. It was quick and easy to make, just not what I was looking for.

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Reviewer:

Carrie

Cooking Level: Intermediate

Living In: Hobe Sound, Florida, USA

Reviewed: Jul. 5, 2010

I rarely bake anything well but this was so delicious and easy to make. I made the dough the day before, the next day it came out super stretchy. Stretched dough onto a baking tray and added: - Tomato pizza sauce base. - Italian herbs/spices. - Mozzarella. - Carbanossi. - Vegetables (Capsicum, onion and mushroom) Baked for 15min and it was done. I was so pleased when I pulled it out of the oven it looked great. The crust was golden and the toppings had settled into the cheese. I was even more pleased when I was able to fold my slice of pizza. I dread hard pizza bases but this was soft/foldable and delicious! I'll never buy at Pizzahut or frozen pizzas again. Thanks for the recipe! =)

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Reviewer:

mero

Reviewed: Jan. 23, 2010

You will get a much better result if you let the dough rise a second time after slightly deflating it and re-balling it. Also, mix only 1/2 of your flour with the water, yeast and olive until just combined. Let rest covered for 20 minutes and then mix in the rest of your flour and salt and knead. You will see a HUGE improvement in the dough.

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Reviewer:

eatlocalchef

Reviewed: Mar. 5, 2009

Great receipe for the dough, I made my own topping. The dough was super easy to make and very fragrant. Loved it, will be making it again and again.

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Reviewer:

Nawara

Reviewed: Feb. 15, 2009

New York-style Pizza? Not even close. I'm a New Yorker and can say positively this is not how you make a New York-style pie and is not what you will get from a NY pizza street vendor or from an elite NY pizza restaurant. I tried this recipe many moons ago but finally learned how its done. Several of us on Pizzamaking.com have documented the recipe for making authentic NY-style pizza.

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Reviewer:

newyorkminute

Reviewed: Dec. 17, 2008

I live in Australia and have craved American pizza since visiting a couple of years ago. This is the closest I have come to getting that great taste again, not exact but still so yummy. I find if you cook it on a pizza stone the result is much better. Thanks to the person that posted this recipe, everyone who has tried it in my family loves it.

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Reviewer:

Sarahh

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Reviewed: Oct. 5, 2008

As a native New Yorker/pizza expert, this is far from what you'd get in a pizzeria, but it is tasty. I probably won't make again since the real thing is a walk up the block for me, but I have tasted pizza hut/papa john's etc. and this is definitely better than their "pizza". I added extra garlic while it was baking! man i love pizza... :D

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