Reviewed: Sep. 29, 2009

So good, and super simple. I add in a tablespoon of Italian seasoning to give it a great aroma.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Twin Mommy

Cooking Level: Intermediate

Home Town: Kuna, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

This is the BEST. We now have a weekly pizza night - let everyone spread out their crust and top as desired. Look for "pizza cheese" - we like it better than plain mozzarella. Bake HOT at 500 degrees on a plain cookie sheet for 5-7 minutes depending on crust thickness. If we have more than three people I double this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DMEDTRANS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

I used 3c. regular flour because I could not find semolina. It was an easy recipe and works very well for deep dish pizzas.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Robyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2009

I substitute whole wheat flour for the semolina. Fantastic recipe. We've stopped ordering pizza out because of it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sidhe_fyre

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2009

Loved, loved, loved this recipe! Dough was so easy to work with and tasted really good! After reading other reviews, I too used 3 C. all purpose flour (so I wouldn't have to buy the other kind) and it turned out great. I made the pizza into calzones (put toppings on one side and folded dough over) for something different...brushed tops with olive oil and sprinkled with parm cheese. Will definitely be my permanent recipe - thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PRINCESSNIKI

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

You don't have to change a thing about this recipe. It's so easy. The results are great: crispy outside, chewy inside. We love it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

Wow! Best pizza crust I've ever made! So easy to make in the bread machine and extremely easy to work with. I felt like a pro! Didn't have any semolina flour, so I used bread flour in place of it (1 c.) with great results.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ADROEG1

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

this crust is the real, pizza-parlor deal. we added healthy things like ground flaxseed and wheat germ. no more ordering out, ever!!! semolina seems to be the real key for crisp and chew. using a pizza stone in the oven is another breakthrough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather Kelley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2009

Fist attempt at a homemade pizza crust. It turned out perfect. I used three cups of all purpose flour because that is what I had on hand but other than that I followed the recipe. I cooked at 4oo degrees in a preheated oven for five minutes and then added my topping. I cooked one pizza in a large cast iorn skillet. I let it cook for 30-40 minutes to make sure it was done in the middle but you have to judge the cooking time by the size pizza you make. Next time I will try in a 9x13 glass dish. Thanks for the recipe. My family loved this crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cindy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

I made this tonight. It was good, but VERY sticky. I couldn't find simolina flour so I just used bread flour and it worked fine. Made a nice thin crust. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

tasted too yeasty.. will try again w/reduced amt of yeast

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hobbycook

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2008

This crust was super easy to make! And is the best homemade pizza dough we've ever used. We used it for a homestyle pizza and for a deep dish pizza. Both turned out fantastic! I didn't have Semolina flour, but substituted whole wheat flour and had fantastic results!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wohletz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

I make my pizzas in rectangular baking sheets, so I could only use the recipe given to make one large pizza with very thick crust. I made a larger batch of dough, and I was able to make two smaller, thinner pizzas. All-in-all, a great pizza crust recipe. It had a good texture, though it didn't have an entirely distinct flavor by itself. I usually added Italian herbs to give it a kick. Works great with white pizza!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gaelicwolf

Cooking Level: Intermediate

Living In: Winchester, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

So easy and so good! Makes pizza the whole family will love!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darkgardyner

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 29, 2008

Thank you for sharing this pizze crust recipe! I was unsure becuase it does not clear on how to finish baking, but the reveiws really helped. It is sticky to work with out of the bread machine so as suggusted I used a lot of flour to make the final product. I was a little work, but I will deffinately work with this dough. It was wonderful and the best part, my three growing boys and husband loved it. Thank you again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kmmj1901

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2008

My family loved this recipe. I didn't change a thing, the semolina flour makes the difference. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michele1867

Cooking Level: Expert

Home Town: Guilderland, New York, USA

Living In: Altamont, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2008

Great crust! We like a thin crust, so we found that one batch of this will make two medium-sized thin crust pizzas. The only thing I did different was add 1 Tbsp. Italian Seasoning for a little extra kick! This bakes on a pizza stone wonderfully.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

Definetly not bad. This is the first pizza crust i have attempted so i dont have anything to compare it to. What i didnt like about it was that the crust stayed white even after baking. I think i will prebake the crust before adding topping next time. Overall it was good. i will explore other recipes but keep this one on hand.

Was this review helpful? [ YES ]
0 users found this review helpful