Reviewed: Mar. 6, 2012

Perfect as is. I added 1 tsp oregano and 1/2 tsp garlic salt. Bake crust 5 min at 400' before adding toppings. After toppings bake additional 15-20 min.

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Reviewer:

BPfeffer

Reviewed: Feb. 3, 2012

My family loves this - Just like the pizza they ate in Italy! Thank you!!

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Reviewer:

Stacey

Reviewed: Jan. 21, 2012

Great recipe, I added garlic and parsley, it turned perfect.

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Reviewer:

Ginialeigh

Reviewed: Jan. 13, 2012

my go to recipe for pizza crust or stromboli. You do have to check on it after a few minutes and you may need a few more drops of water or oil. Sometimes its just too dry, dont know why. I also add in some garlic Mrs Dash for some extra flavor. Nice stretchy dough.

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Reviewer:

ams3651

Reviewed: Jan. 7, 2012

My husband and I loved this recipe! I used half all purpose flour and half whole wheat flour and it turned out great! I will probably put the crust in the oven for a couple of minutes next time before topping because I think having the heavier flour made it a tad doughy. But that was my fault! Great recipe!

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Reviewer:

MrsCatrinaT

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Nov. 4, 2011

I have made this recipe thin and regular and both times turned out perfect!

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Reviewer:

LADONNAL.

Reviewed: Oct. 24, 2011

Good crust--quick and easy with ingredients I always have on hand at home. This will help make some nights easier to plan. Thanks!

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Reviewer:

LizzieMTBC

Reviewed: Oct. 23, 2011

This is a great pizza crust recipe for the bread maker. I just threw the ingredients into the bread machine and it came out really good. I used to make pizza crust by hand but there is really no need to do that when you can get this good of a crust out of a bread maker. thanks for the recipe

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Reviewer:

deejodogs

Cooking Level: Intermediate

Reviewed: Oct. 12, 2011

made this pizza dough and my children loved it said it tasted like store bought nice

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Reviewer:

1969red

Cooking Level: Intermediate

Reviewed: Oct. 8, 2011

Best pizza crust I've ever made, but I do have to say that I modified it just a bit. (What can I say, I almost always have to modify recipes!) To make the crust a little healthier, I substituted 3/4 cup of whole wheat flour for some of the white flour, added a tablespoon of ground flax meal, and increased water to 1 cup. In addition (and as some of the other reviewers did) I added garlic and dried basil to the crust (didn't measure, just threw it in). This dough is really easy to work with compared to the others I've made. It spreads easily without trying to retreat again to the middle of the pan. Wonderful chewy texture, and just crisp enough underneath to hold it's shape. So happy that I tried this one, albeit a bit modified from the recipe as written.

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