Reviewed: Jun. 13, 2008

Very good. I also made it for 17 servings and got two 9 inch round pizza's and one that just fed me, done on a pizza pan with holes in it. Its light and crisp on the outside. I'll have to wait to see how the 9 inch ones turned out, they are deep dish and for the hubby. The texture is perfect but I might like a little more flavor. Updating : the crust was great right out of the oven, but just so/so after it sat and cooled. It seemed to lose the lightness/crispness.

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Justus&Dane's Mom

	Cooking Level: Intermediate
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Reviewed: May 23, 2008

This is the best pizza dough. I change the perfeservings 17 and it made 2 perfect pizza doughs. I pre baked the dough at 425. The little ones like their dough a little on the chewy side so i pre baked it for about 10 min. The hubby and I like a thin crispy crust so I pre-baked ours for about 15 - 17 min.

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Currie

	Cooking Level: Intermediate Home Town: Hanover, Virginia, USA
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Reviewed: May 21, 2008

Very nice flavor and texture and easy to work with. I like a little thinner crust usually so I think I will divide the dough and make one large and one smaller pizza next time. Definitely a keeper.

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whodunitrdr

	Cooking Level: Expert Home Town: Wenatchee, Washington, USA Living In: Bellingham, Washington, USA
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Reviewed: Apr. 14, 2008

Turned out great but a little wet, had to use extra flour to keep it from sticking after taking it out of the bread maker. Made 2 good size pizzas.

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coconutter

	Cooking Level: Intermediate Home Town: Madison, Alabama, USA Living In: Kaneohe, Hawaii, USA
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Reviewed: Mar. 19, 2008

I wouldn't (and don't) change a thing!

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shawnessym

	Cooking Level: Intermediate
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Reviewed: Jan. 31, 2008

This is by far the best homemade pizza crust I have had. I always use beer in place of the water. I used sea salt in place of table salt. As far as a pan goes, I recommend the airbake pizza pan. I think this is what made my crust crispy on the bottom, but also think and bready.

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HelloMe

	Cooking Level: Expert
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Reviewed: Jan. 12, 2008

Having owned my own pizza parlour I must admit this is an excellent recipe for homemade dough. Just a suggestion you might want to try...I let it rest for about 30 mins covered in the fridge b4 using. Thanks

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FATBOY31

	Cooking Level: Professional Home Town: Winnipeg, Manitoba, Canada Living In: Springfield, Manitoba, Canada
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Reviewed: Dec. 7, 2007

I love using this recipe. I make it exactly as the recipe states. It's so easy.

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Angie

	Cooking Level: Intermediate Living In: Ulster, Pennsylvania, USA
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Reviewed: Dec. 4, 2007

Great recipe-I added crushed red peppers and oregano. Made it on a round pizza pan. The dough is thick (I prefer it thinner) but it is a favorite at home!

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F18NavyWife

	Cooking Level: Intermediate
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Reviewed: Nov. 18, 2007

This crust was great! Easy to roll out after it came out of bread machine and was soft and full of flavor.

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Luvfood


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Reviewed: Nov. 12, 2007

Made this many times and recommend it highly. I have no changes except I do not have a bread machine but have no problem making the dough by hand.

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Sister Jane

	Cooking Level: Expert Home Town: Missoula, Montana, USA Living In: Brookfield, Wisconsin, USA
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Reviewed: Oct. 16, 2007

So yummy! Nice and crispy. I made mine in a round pizza pan.

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Aggie 2000

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Fort Worth, Texas, USA
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Reviewed: Sep. 28, 2007

This is the only pizza crust recipe I use. I sub 1 C. whole wheat flour and cut the all-purpose flour. I also add a few seasonings. Very good basic crust.

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skjnoble


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Reviewed: Aug. 7, 2007

This was incredible. Will use over and over.

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FULLXBUSYMOM


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Reviewed: Aug. 3, 2007

I use this recipe all the time for pizza crust--sometimes I sub some wheat flour for white, I often use garlic olive oil, and/or put italian seasoning and garlic powder in the dough. Every time it has turned out great. Also, I recommend baking the crust for 2-5 mins before adding sauce and toppings, this prevents the dough from being soggy or not fully cooking.

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BLONDIE1426

	Cooking Level: Intermediate Living In: Santa Cruz, California, USA
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Reviewed: Jul. 9, 2007

Flavor and texture were very good but I had to add more flour to the dough to make it actually work. It was really sticky when it came out. My sister and I compared this dough with Boboli dough and we both agree this rocks our socks. This will probably be my main recipe from now on. Good job!

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Annie

	Cooking Level: Beginning Living In: Susanville, California, USA
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