Reviewed: Mar. 15, 2012

I would have given this recipe 5 stars BUT it doesn't state an estimated time on how long you have to wait for this dough in the fridge to expand in size soooo therefore my dinner was late to say the least. I finally couldn't wait for the fridge and set it on top of my oven while it was preheating with a damp cloth covering the bowl so that it would finish rising. All in all very good pizza crust. Crispy on the bottom and soft as well. Good flavor too. Will make again but with the knowledge of how long it takes to rise.

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Reviewer:

arileyj

Reviewed: Dec. 31, 2011

This was relatively easy and oh so good. It freezes well, but I would suggest cutting the recipe in half for a first try. It is a lot of work to play with such a big dough ball. I replaced the margarine with 1 tablespoon of olive oil and also sprayed with PAM to avoid stickage to the bowl(for rising)/plastic wrap (for freezing). I made an artichoke/olive/tomato/onion/fresh mozzerella pizza and an spicy italian sausage/roasted red pepper (from jar)/fresh mozz/onion pizza. Both with fresh roasted garlic tomato sauce. Major crowd-pleaser. THANKS!

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Reviewer:

DoctorJulia

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Dec. 17, 2011

Hello, I've tried this one. Easy to make. i quartered the measurement and get 2 crusts. i used bread flour instead of all purpose flour. everybody love it. must follow the time suggested, i bake for 15 mins, the crust is not done.

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Reviewer:

jamaruziana

Reviewed: Nov. 13, 2011

My first time making homemade dough. So glad I tried this, and that there was plenty left over to freeze for another time. Followed the recipe exactly, except I let it raise in a warm oven with a towel over the top instead of in the fridge. Outstanding!

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Reviewer:

BCJANGULO

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

I love this recipe, Iv always made the plain crust recipes with no seasoning so this one was sooo yummy. I loved the tastes of the garlic and oregano, I think next time Ill try doubling the seasoning as someone else had suggested. The only things I did differently was, I didnt add sugar (cooking for a diabetic) and I didnt refrigerate mine and just covered it with a cloth and let rise. Turned out great!!! Love it! Thank you so much!

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Reviewer:

Liisa

Reviewed: Oct. 10, 2011

This is an AWESOME recipe. I can get 8 pizzas from this dough and it freezes great!

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Reviewer:

cooker lady

Reviewed: Jul. 30, 2011

This crust was delicious! I did make it exactly as the recipe stated. I did not have as much crust as some of the other reviewers. I made one 18 incher and two 15 inchers and used half of the dough. Will DEFINITELY make this again! I also used the homemade sauce recipe from this site and it was delish!! Put my pizza loving family in pizza comas!!

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Reviewer:

plakemama

Cooking Level: Expert

Living In: Huber Heights, Ohio, USA

Reviewed: Jul. 14, 2011

This dough is great. I did notice that it doesnt seem to need 11 cups of flour but maybe more towards 10 for me and I did use 2 cups of whole wheat flour. It adds a nice taste and color to the crust. All my friends asked about it and were quite surprised that it was home made and enjoyed it very much. The flavor is good but I think a little more wouldnt hurt. I rolled the excess into balls, sprinkled with flour and wrapped in saran wrap and froze them. I defrosted over night a few days later and it seemed to work just as good as fresh.

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Reviewer:

ChefCarpenter

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Dec. 24, 2010

This is the best tasting pizza dough I've tried. I gave 4 starts because it took less flour than the recipe called for. You will probably need to adjust it too. Otherwise, this is the perfect pizza dough and freezes perfectly!!!

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Reviewer:

Mara

Cooking Level: Intermediate

Living In: Westchester, Illinois, USA

Reviewed: Oct. 9, 2010

i found this to be a good pizza crust. I however found that I did not need as much flour as called, and with a 2/3rds recipe amount only got 2 crusts. It tastes amazing, although I will be trying putting more seasonings into the dough next time

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