Reviewed: Jul. 14, 2009

Made in the bread machine substituting 1T bread machine yeast for the package called for in the recipe. Cooked individual pizzas on the grill and they were AMAZING!

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SheriA1975

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Reviewed: Mar. 20, 2009

I had a hard time with this recipe, but it was my first time making a pizza crust that you don't just add water to. It never tripled in size. How long will it take to triple in size in the fridge? I left it in for 2 hours nothing has happened. The taste was very good, but the texture wasn't. This was not what I was expecting with all the great reviews.

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Aug. 4, 2008

this recipe was super easy and super yummy...which is a plus for virgin cooker like me! thanks

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Bev

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Reviewed: May 23, 2008

I am an "experimenter" in the kitchen, usually modifying the recipes with my materials on hand.. This turned out great. I didn't have any corn meal or hard cheeses or dried garlic. I cut the recipe in half, substituted a cup of whole wheat for a cup of white. Also, I don't HAVE AN OVEN. I do have a turbo counter top "oven" that I preheated to max. I punched down the dough and rose it the second time, cut a third off and started rolling. after about 10 seconds, I just picked it up and starting tossing it like a pro. This is the first time I ever made pizza mind you. I got a nice 12-13" round, dropped it onto the counter and brushed it w/ OO. Then, put it on a tin foil wrapped paper plate!! topped it, and tossed it in. In about 15 minutes, it was the best looking pizza I have seen . (proud like a new father). The bottom was as soft as a babies butt, so I just grabbed a heavy fry pan, greased it and got it real hot, slid the pie onto it and finished it off in about 5 minutes. The result? the best pizza me or my GF has ever had. OUTSTANDIN' RECIPE, thanks.

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Joaquin

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Reviewed: Feb. 10, 2008

This pizza crust was great!!! We didn't want to make all the crusts at once, so we made one and froze the rest of the dough to use later. We froze it in balls and then rolled it out after it was thawed, and it worked good. Thanks for a really good recipe!

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Janelle D.

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Estevan, Saskatchewan, Canada

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Reviewed: Jul. 9, 2007

This is a great recipe. I tried it yesterday, as I was making 3 pizzas. It went together well and tasted good. My family liked it. I did not put it in the refrigerator, but let it rise and then used it.

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GRACEAM1

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Reviewed: Mar. 16, 2007

this ais a GREAT recipe!! The flavor and texture and it is not hard to make. I will be making this one many more times!Thank You!

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Connie

Cooking Level: Expert

Home Town: Navarre, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Feb. 12, 2007

I've been looking for a good pizza dough recipe for years and I finally found it. This was a quick and easy recipe that makes lots of dough--and it tastes really good too. I froze several to make a quick meal when I'm in a hurry.

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MamaStace

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Reviewed: Jan. 29, 2007

I really enjoyed this recipe! I used my bread machine for mixing and rising. Also added basil and rosemary. I forgot to brush the crust with olive oil before baking. I think it would have been even better had I remembered.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 23, 2006

This recipe is perfect. The crust always turns out like the Pizza places back home in New York. I make this every time I want Pizza. Best of all you get enough dough for three sheet pans. It freezes great. Just be sure to coat with olive oil before proofing in the fridge. Otherwise it will stick to the back.

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Dad

Cooking Level: Professional

Home Town: Batavia, New York, USA

Living In: Gainesville, Georgia, USA

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Reviewed: Nov. 12, 2006

Perfect crust and really easy. Use the sauce recipe that follows with this crust and you will never order out pizza again. We make enough sauce and crusts for about 10 pizzas then freeze them in serving sizes. Shred enough motz for all those pizzas and freeze in serving sizes and you can make delicious pizza to your liking more quickly than they can deliver it!

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lyfschaos

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Reviewed: Sep. 25, 2006

This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt, pinch of sugar, pinch of oregano), fresh mozzarella, peccorino romano, fresh basil, and a little black pepper. The pizzas were absolutely divine, with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust!

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JENHERE

Cooking Level: Expert

Home Town: Miramar, Florida, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 17, 2006

This is definitely my favourite pizza crust. I've made it at least 3 times, and it's turned out perfectly every time. You can really play with the spices that go into the dough...I've used combinations of thyme, basil, oregano, and even popcorn seasoning for an interesting variation.

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joey

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Reviewed: Sep. 17, 2005

I am a serious pizza lover and this is the best crust recipe I have ever had, I will search no more. I cut the recipe to 10 servings which made one deep dish pizza. I doubled the oregano, garlic, and salt. Also a trick I learned from a friend who worked at a pizzaria is to brush the dough with oil before you put it in the fridge, not the healthiest but yummy and looks nice and browned. Thank you for this amazing recipe!

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Apr. 22, 2005

This recipie is horrible. If you want to change the quantity, the recipie wont change so watch out for that!

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MALEAHA

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Reviewed: Aug. 26, 2002

This was good, but I think next time I'll use vegetable oil in place of the olive oil. But a good crust. I pre-baked and I liked the texture.

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Amy

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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Reviewed: Jul. 5, 2000

This is the best and easiest recipe I've seen for pizza crust. Just remember to make sure you have flour before you start the yeast in water. If you have kids, you might want to cut down on the oregano.

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JEN270

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