Reviewed: Nov. 15, 2009

This is the best recipe for pizza crust that I have found!! I made exactly as is and also tried adding herbs and it was great both ways!! My kids love it and it's easy to make and freeze!! LOVE IT!!

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MomTo3Boys

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 28, 2009

There were nothing but compliments about this crust. I tried it because I was out of olive oil. It was a great pick. It is tender all the way through.

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SAMOYED

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

This recipe made a nice dough to work with, but the end result was too chewy for us.

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RAY570

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Excellent crust! Only change I'll make next time (and there WILL be a next time!) will be to reduce the lemon juice to 1/2 tsp. However, the full teaspoon of lemon juice would be perfect for a "white" pizza or one with chicken instead of the traditional Italian style. I did add 1 tsp vital wheat gluten.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 23, 2009

excellent recipes and blissfully easy - i handed the recipe to hubby (who had never made pizza dough or used a bread maker before) and it turned out fabulous!

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stephanie

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Reviewed: Aug. 22, 2009

This is an excellent recipe! And like most reviews, I changed something... I added some herbs - about 1-2 tsp of each: oregano, basil and "garlic and herb" Mrs. Dash seasoning. Turned out excellent! I added the herbs in the beginning with the rest of the ingredients. I also made 4 small pizzas with this recipe. Baked them at 375 for about 12-15 mins. excellent!

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Denise

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Reviewed: Jul. 23, 2009

I have made this 2X already since I discovered the recipe. Absolutely loved it, and it gave me an excuse to use the bread machine gift from the in-laws. I had never made pizza dough before and I did not have a rolling pin, so I used a can of Pam to roll out the dough. It is essential to let it rest between rollings. I had enough dough to make 2 13" pizzas, so I divided the dough and rolled half of it out a little, then set it aside while I rolled the second part out, alternating between the two. Not perfect circles, but I am working on that. I precooked the crust in a 400F oven for about 4 minutes. I also brushed it with olive oil and a little oregano for flavor before cooking. Don't forget to poke holes in the dough before you put it in the oven or it will poof up like no tomorrow. I only made that mistake once! I then pulled it out put my sauce and whatnots on top, popped it back in the oven for about 8 minutes at the same temperature, and voila Pizza! I burned my first one, and they do not take very long to cook, so just keep an eye on it. I will definitely use this recipe again and again.

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MaxPedro

Cooking Level: Beginning

Living In: Daytona Beach, Florida, USA

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Reviewed: Jul. 15, 2009

I made this for my kids and their friends today, and we ate every bite. It was perfect and so easy. I will make it again and again.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

Sooooooooooo good!

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Mandy1459

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Reviewed: May 18, 2009

Simple to make. I put in 1% milk instead of the powder in the recipe and it worked out well. There's nothing about temperature in the recipe... 350-375 degrees works well, although the higher temperature might burn the cheese if you aren't careful.

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John

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Reviewed: May 14, 2009

I have tried several pizza crusts, and this by far is the best. I doubled the recipe and made three good sized pizzas. I also poked holes and brushed with olive oil before baking. Delicious!

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the6greggs

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Reviewed: May 6, 2009

Pretty tasty... I didn't have any milk powder... and the store I went to to get it had it in extra jumbo size that I didn't want to try to fit into my small kitchen cabinets... so I didn't use it. Left me wondering how it would've been different? Before I baked this pizza I covered the outside of the crust with a melted butter and garlic powder mixture. YUM!

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Amy

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Reviewed: Apr. 22, 2009

Our family LOVES this recipe! It has more of a bread type crust, which we like better. As a heads-up; I made a double batch in my breadmaker and have to say that next time I would do each batch by themselves. I think the breadmaker had to work a little too hard! We love using this recipe for our calzones too.

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breggae

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Reviewed: Apr. 16, 2009

Best pizza crust EVER! You can play with it by putting brown sugar instead of white, or adding oregano etc.

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kayjeckel

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 5, 2009

Top notch! Our new favorite crust! The crust was crisp and chewy, and not floppy. I doubled the recipe, subbed olive oil, and honey instead of sugar. I added 2tsp vital gluten, 2 tsp Italian seasoning, 1tsp garlic powder, and 1/4 - 1/2 tsp black pepper. After the 1st rise I punched down, split in 1/2, rolled out and let rise a second on the pans. I then baked for 7min at 350 before topping and cooking for 15 minutes. My son doesn't normally eat the end of the crust, but he was dipping his in extra sauce because he loved it so much!

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Mar. 28, 2009

This is the ONLY recipe I used for pizza crust. I add basil, oregano, and parsley as well as crushed or minced garlic. I also don't use the dry milk powder and it comes out perfect every time.

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Katie

Home Town: Marysville, Michigan, USA

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Reviewed: Mar. 18, 2009

Wow tried this last night, I made personal pizza's for the kids, and they loved it, so much that they want it again for lunch, so my bread machine is busy mixing. The only thing I did different is I had no lemon juice so I subtituted with vinegar and added a bunch of spices (garlic granules, oregano, italian seasoning, parmesan cheese, onion powder) and I poked holes in the crust before prebaking. This is absolutely delicious!!

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kla

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Reviewed: Feb. 22, 2009

This recipe was fantastic! I've made a lot of pizza doughs, and this was the best. It must be the dry powdered milk that is making the difference. I did find that it wouldn't double, though, in my bread maker. I ended up having to knead it by hand.

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Morgan and Vivi's Mom

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Reviewed: Feb. 21, 2009

I opted for olive oil in place of the vegetable oil and it was absolutely perfect - We'll use this recipe again and again!

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CINDYBRYAN

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Stoney Creek, Ontario, Canada

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Reviewed: Feb. 16, 2009

This is a fabulous pizza crust. It is very similar to a hand-kneaded recipe I've used in the past but this one is even better. The bread machine makes the crust much lighter and airy, if that makes sense. I added some onion and garlic powder, ground rosemary and used olive oil instead of vegetable oil. Also, I only had powdered buttermilk on hand and used that instead. It has a slight tang so I eliminated the lemon juice. The dough does come out slightly sticky but it's nothing a gentle dusting of flour won't fix. I bake my pizza in an electric oven at 425° for about 12-14 minutes which is perfect. Nice and brown on the bottom, soft, chewy and delicious. This is the only pizza crust that I will eat the whole piece including the edges. Thank you very much for this excellent recipe - it's a keeper!

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