Reviewed: Apr. 15, 2012

This is an awesome recipe. I use it every week.

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Reviewer:

wright

Reviewed: Apr. 11, 2012

Easy to make in the bread machine. Stretches easily on my pizza stone. I cooked the crust at 425 degrees for about 7 minutes before putting sauce and other ingredients on it. Then I cooked it another 10 minutes.

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Mar. 9, 2012

This was a great crust recipe! It didn't rise as much as I would like (more like thin crust) but that could have been a case of user error and not the recipe itself. We will deffinitely be using this on pizza night again!

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Reviewer:

BusyBee222

Cooking Level: Intermediate

Reviewed: Jan. 31, 2012

YUM! The best home made pizza crust I have ever had! It was perfect! I even separated some dough and made some breadsticks to go on the side and they were delightful! Great recipe and so easy in the breadmaker!

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Reviewer:

Brittie124

Reviewed: Dec. 30, 2011

So far this is the best recipe I have found for pizza crust. It is simple, yet the results are awesome! It is definitely worth a try.

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Reviewer:

CookinAtCarrolls

Reviewed: Nov. 6, 2011

Out of this world!! I made this last night, my kids begged me to make it again. It was simply perfect. the only change I did since I didnt have lemon juice, I used honey. I was so good! Thx

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Reviewer:

MsMitchell

Reviewed: Oct. 22, 2011

Great texture, love the taste. Wish you could have put cooking instructions on it (what temp to cook at and approx time) I cooked mine at 400 for about 30-40 minutes for a loaded pizza. Taste was great and love the crunch. Could not tell lemon was in it at all but you could definitely tell there was a little something once the sauce hit it.

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Oct. 18, 2011

Pretty good, I made pepp rolls out of the dough and it was nice and crispy.

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Reviewer:

gingerriss

Reviewed: Sep. 11, 2011

Delicious. A little harder to work with than what I am used to, but I usually make a thin crust so that's probably the difference. Crispy on the outside, chewy on the inside - perfect!

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