Reviewed: Jul. 4, 2006

This recipe was easy. My family loved the pizza. They said to save the crust recipe because it was not doughy. This is a keeper.

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Kathy P.

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Allen, Texas, USA

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Reviewed: Jun. 9, 2006

My family and I love this recipe! We have tried several others and really enjoy this recipe.

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spicejenmom

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 6, 2006

Great Recipe! Very tasty every time I make it my husband tells me "You have made a mistake" because he will never order a pizza from a store again!! Thanks

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S. Weaver

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Reviewed: Apr. 6, 2006

I've made this pizza crust twice now and my family loves it! It stays nice and soft which is great because we have small children. I stretch it out kind of thin over a large pizza pan with holes so the bottom gets cooked nicely, it has never come out doughy like a lot of crusts will. I only bake it for about 14 minutes though unless there are alot of toppings. The only issue is that it doesn't really brown, it stays really light, but overall that's not a big factor to me. The flavor is very nice and seems like it would be excellent with some fresh herbs added in. (which I'll do next time!)

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Mindy Poje

Cooking Level: Expert

Home Town: Hudson, Ohio, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 30, 2006

I made this for dinner tonight because of the short ingredient list. I'm very pleased! We only had canola oil, so that was the only substitution I made. I let the crust rise and then brushed it with oil and par-baked it for about 10 minutes before adding the toppings & finishing it off. The crust was crunchy on the bottom yet thick and chewy. Very nice! I will use this recipe again.

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GRADYSMOM

Home Town: Provo, Utah, USA

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Reviewed: Mar. 3, 2006

Very good and easy. I added 3 Tbls of Wheat Bran. This made it a little more hefty but added a great flavor and was still tender.

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3 users found this review helpful

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way2buzy

Cooking Level: Expert

Home Town: Sunbury, Ohio, USA

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Reviewed: Feb. 25, 2006

LOVE this recipe, I use it to make one large rectangular pizza on an extra large cookie sheet. The dough is very easy to work with!

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12 users found this review helpful

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JENSMITH1099

Cooking Level: Expert

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Reviewed: Jan. 30, 2006

A very nice crust and remained soft and chewy while slightly crisp on the nicelt browned exposed edge. Next time I may add some herbs to the mix to add a bit more taste. Easy to make if you have a bread machine, the ingrediant list is right on!

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10 users found this review helpful

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 14, 2005

The easiest pizza dough I have ever worked with.

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JS

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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Reviewed: Sep. 7, 2005

Great crust. Very soft, yet has a nice crispy outside. My family loves it. I will use this crust again and again. Thanks!

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lovetocook

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Smiths, Alabama, USA

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Reviewed: Sep. 1, 2005

I've made this recipe twice and it is a keeper. I refrigerated the dough after the first rising til I was ready to roll it out and bake it, and it worked very well. Great taste, soft and chewy crust that complements the pizza toppings rather than dominating the flavor. I've tried many other pizza dough recipes, and this is by far our favorite.

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19 users found this review helpful

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palmettos2

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Reviewed: Apr. 12, 2005

We love this pizza crust recipe. It tastes great and is SO easy to prepare. I use the timer on my bread machine so I can dump the ingredients in the breadmaker and forget about it until dinner time. We make this a couple times a week at my house! Thanks!

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3 users found this review helpful

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WOLFEYFAM

Cooking Level: Expert

Living In: Gulf Breeze, Florida, USA

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Reviewed: Jan. 21, 2005

Good crust, but it lost a star for not getting brown when done. We also made 2 pizzas out of this instead of one. Will use again, but may also keep looking for that "perfect" recipe.

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WriteHeart

Cooking Level: Intermediate

Home Town: Park City, Utah, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 13, 2004

Best homemade crust recipe we've used so far. Not like the real thing, but as close as we've gotten so far!! Ciao, from Italy!

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DAYJUN

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Reviewed: Jul. 1, 2004

This is the best pizza Crust

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BTS9977

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Reviewed: Jun. 27, 2004

This pizza crust was pretty good, although I'm still looking for a better recipe. I prebaked my crust a little bit and then added the toppings and baked it again, the crust around the edge got really hard, although it never browned up (to let you know it's done.) The whole crust stayed rather pale even on the bottom, when it was clearly done. The flavor was average, the texture was better than average except the for hard edges, and it was very easy to make in the bread machine. Thanks!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jan. 18, 2004

I've been using the recipe for Jay's pizza crust, but wanted something a little chewier. I doubled this recipe and made it in my mixer. We all loved it! It'll be my standard crust recipe from now on.

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ACHOCOCAT

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Reviewed: Dec. 28, 2003

Very easy and quick way to make a pizza crust. I added a few pinches of crushed dried rosemary for a great but subtle flavor in the crust. I popped it in the bread machine (about 50 minutes) and spread it out on a cookie sheet at about 1/2 inch thick (We like thick crust). Spread a little olive oil on it to make the crust a little crunchier. I mixed a 6oz can of tomato paste with a half jar of my favorite spaghetti sauce and put LOADS of toppings. (try turkey pepperoni, it tastes the same but is way more healthy) Took exactly 15 minutes at 400 degrees. Will definitely make again and again!

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GEIST

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Reviewed: Sep. 15, 2003

Excellent. I followed the recipe exactly and it was a hit. My husband and son LOVED it!

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JMGCONNER

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Reviewed: Jan. 24, 2003

This recipe was fantastic! For my families particular tastes, I buttered the pizza stone heavily, pressed the crust on, let it rise about 10 minutes, sprinkled it with garlic powder, baked it in the oven for 10 minutes, then put on the toppings and baked it another 15 minutes. I made 2 pizzas last night with various toppings and then had a request for a cheese pizza for lunch today! The crust was so easy that I was able to say yes! Because it is a "plain" pizza crust, you can add so many different flavors.

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SUZANNE

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