Reviewed: Feb. 15, 2012

I made this recipe using all purpose flour, plus a few tablespoons of whole wheat, and my bread machine. I also added 1 tablespoon of sugar instead of a teaspoon. I have a large sized stone, not extra-large, so I had to trim the edges since I rolled all of it out very thin (and I did not divide it into two, as some suggested, which I should have done) but we enjoyed the puffed up edges anyway. I dusted my stone with cormeal as well to keep it from sticking. I baked at 475 for about 12 minutes. It came out fantastic, if you like thin crispy crust. I think it could be altered to your liking with lard and other types of flour if you want a softer crust. Before cooking I brushed the edges with olive oil and it came out golden. I absolutely love this recipe! Thank you Marian!

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Reviewer:

Bonnie

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Laval, Quebec, Canada

Reviewed: Jan. 27, 2012

Finally found a perfect pizza crust. I did double it and it overflowed just a little (because I left in in the bread-maker after it was done and it continued to rise) so next time I just have to be sure to take it out right away. Doubled it made 2 big pizzas! I spread it out on cookie sheets, let it rise a little, and pre-baked a bit (400, 5min) because I made it so early in the day. Everyone loved it!

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Reviewer:

susyash

Reviewed: Jan. 7, 2012

This is great, I add about a 1/4 cup of italian seasonings to the dough and it also makes great bread sticks.

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Reviewer:

MERRIWE2

Reviewed: Oct. 14, 2011

finally, a pizza dough we love! I use half whole wheat bread flour.

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Reviewer:

bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

Reviewed: Oct. 6, 2011

I've made this recipe twice now and it's turned out perfect each time. It's the best pizza dough I've found in a long time.

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Reviewer:

Janice

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Paisley, Renfrewshire, Scotland, U.K.

Reviewed: Jun. 6, 2011

Nice crust with good flavor and texture. I was able to make one large and one medium pizza. I think I may replace the salt with garlic salt next time, just for fun. Thanks for sharing this recipe!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 24, 2011

Love this crust! I've even make breakfast pizza with sausage gravy. I've been making this crust once a week for weeks and I will continue this new tradition.

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Reviewer:

Mickey

Reviewed: Apr. 6, 2011

Very good. Will make again. Came out alittle sticky just dusted with a little more flour. I made this with 3 cups of flour for bread machine since I did not have the semolina flour. I will now go out and buy it and try it with the semolina and hopefully it will be even better!

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Reviewer:

cawael

Cooking Level: Intermediate

Living In: Port Byron, Illinois, USA

Reviewed: Mar. 10, 2011

I've never made pizza from scratch before and was a little afraid that I'd have a mushy mess on my hands. NOT! This was AMAZING and the crust was just incredible. I still can't believe I made it!! I used a pizza stone and brushed well with olive oil before placing dough on it. Also brushed top of pizza dough (once I got it into shape) with olive oil. Sprinkled with garlic powder and a little salt. Used home made pasta sauce and it was to die for. Making another one as I type this!!!! Also, if you find your dough is too sticky to handle don't hesitate to toss a little flour on it. I probably used about another 1/2 cup flour while pulling the dough out of the bread machine and also used it while working it into shape. Excellent recipe!! Thank you for posting!!

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Reviewer:

McDee

Reviewed: Feb. 6, 2011

Best Pizza crust ever! I use 1 cup each of semolina,whole wheat, and bread flour. I got rid of my bread machine as soon as I had a Kitchen Aid stand mixer with a dough hook, and this dough comes together quickly. Perfect for 2 14" pizzas. Thanks, Marian!

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