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!

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Reviewer:

PRINCESSNIKI

Cooking Level: Intermediate

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.

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Reviewer:

absentMindedcook

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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.

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Reviewer:

ADROEG1

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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.

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Reviewer:

Heather Kelley

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.

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Reviewer:

Cindy

Cooking Level: Intermediate

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.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Dec. 30, 2008

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

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Reviewer:

hobbycook

Cooking Level: Expert

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!

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Reviewer:

Wohletz

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!

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