Reviewed: Feb. 28, 2013

One of the better recipes I've tried. When I made it as-is, it came out way too wet (about pancake batter consistency), so make sure you don't walk away from the bread machine in case you need to add more flour. It did come out with a lovely flavor and consistency that was easy to stretch out. One recipe made enough dough for an extra large pizza. The texture was soft and not as chewy as I would have liked, but that's hard to come by in homemade pizza dough. I will be trying this recipe again!

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Reviewer:

Kelso85

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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 ~ (a PRO at) 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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