The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by ~TxCin~ILove2Ck
Reviewed: Dec. 17, 2008
Excellent crust recipe. I cut this doen to make a small pizza just for my hubby and it turned out fabulous! I don't have a bread maker so I just added the yeast and sugar to the hot water, let it stand til foamy about 10 min. then added the salt and olive oil, added the flour to mkae a shaggy dough, kneaded it a few times, made the crust on a cornmeal sprinkled pizza pan, let it stand 10 min then topped with alfredo garlic sauce, bacon, mushrooms, parmesan and mozarella then baked at 425 for about 13-15 min til it was done. My husband commented on how good the crust was. Many thanks!!!
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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 16, 2008
Very good pizza crust! My father is 100% Italian, originally from New York and even he loved it! The crust was the first thing he commented on. I paired it with Exquisite Pizza Sauce from this site.
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Photo by Keri

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 7, 2008
This was very good! I too bumped the servings up to 17. I then divided the dough into two, and put one in the freezer for another day. I rolled it out as much as I could, but it still wasnt as thin and crispy as I personally would like. I will make this again though, and I think adding some herbs will make it even better!
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Photo by ambibambi

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 1, 2008
This basic recipe was perfect. It did need a bit more flour when I took it out of the bread machine. But if you're looking for a simple classic pizza crust, this one is just right.
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Photo by JustinaKay

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 12, 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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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 7, 2008
Currently in the dough machine!!! :D UPDATE:: The crust as a whole was complimented on but it was a pain to work with. It looked like a sad attempt to free-form shaping..kinda ugly. I may come back to this one though, THANKS!!!
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Photo by Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Photo by Currie

Cooking Level: Intermediate

Home Town: Hanover, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by whodunitrdr
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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Photo by whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

Home Town: Madison, Alabama, USA
Living In: Kaneohe, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 19, 2008
I wouldn't (and don't) change a thing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Photo by FATBOY31

Cooking Level: Professional

Home Town: Winnipeg, Manitoba, Canada
Living In: Springfield, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Photo by Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Photo by F18NavyWife
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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Photo by F18NavyWife

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Photo by Sister Jane

Cooking Level: Expert

Home Town: Missoula, Montana, USA
Living In: Brookfield, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 16, 2007
So yummy! Nice and crispy. I made mine in a round pizza pan.
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Photo by Aggie 2000

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 7, 2007
This was incredible. Will use over and over.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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