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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Cupcake Kitty

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 29, 2009

This pizza crust won high honors in our home, as well with the neighbors.

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biscuits and gravy

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Reviewed: Jan. 23, 2009

Very good. This was the easiest and most elastic dough I have ever worked with. I'm not too experienced with dough but if I had had the know-how I could have twirled this one in the air, it was so elastic and so easy to work into shape! (I did try to figure out how, but after dropping it on the table, fear of losing it the floor stopped further attempts!) I don't have a bread machine so I mixed hot water, yeast, and sugar in a small bowl and let it stand until foamy, about 15 min. Then I added the lemon juice, oil, and salt and mixed it. I mixed the milk powder with flour in a big bowl and then added the liquids and stirred til it was too thick for the wooden spoon then used my hands to knead in the last bits of flour. Made this into a ball, covered it with a Tbl of so of olive oil and covered the bowl with a damp towel and let it rise for about an hour. Then made two pizzas with this. Great crust.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 21, 2009

Thank you so much! This recipe sounds deliciious and I can hardly wait to try it!

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pamme

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Reviewed: Jan. 4, 2009

Great pizza dough!!! I have used this recipe over and over again!!!

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Tracy

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Reviewed: Jan. 1, 2009

This was good but I expected more. I'll probably try other pizza crust recipes. The dough was easy to work with. I used kosher salt but probably should have used regular table salt as the crust tasted a little bland. I pre-baked for 5 mins on a baking stone, added toppings and baked only about 5 mins more - all at 425. Pizza was VERY crispy..not burnt, just cripsy.

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Dec. 29, 2008

This is THE BEST pizza crust. I had to use a little more water than the recipe called for, but just a tablespoon. It was fun dough to work, too. You can't have homemade pizza without tossing the dough! Thanks for this recipe. It's in my go to file to impress my friends.

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Jase

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Reviewed: Dec. 16, 2008

I made this recipe because I was out of regular flour and I'm glad I did!!! I doubled the recipe and used it to make one large 15" x 20" pizza. I pre baked the crust for 8 minutes at 475 degrees as another reviewer recommended, then added my toppings and finished baking.WOW!!! It really tasted like a sicilian pizza from a pizzeria.It was even better cold the next morning! Yum!

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COOKOFDEATH

Cooking Level: Expert

Home Town: Jacksonville Beach, Florida, USA

Living In: Honesdale, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

I didn't have milk powder, so I used 3/4 c 1% milk in place of the water. I just baked this at 450 degrees for 5 minutes, without toppings, cause hubby won't be home for a while. It looks absolutely amazing. And I did pick a peice off. so good. Not a crispy pizza crust. Soft and tender. I sprayed the pan, a cookie sheet cause I don't have a pizza pan, and then sprinkled it with cornmeal. Rolled the dough out in it. and then brushed with olive oil, sprinkled a little more cornmeal, and sprinkled parmesan cheese. Can't wait to eat it! May never order in again. I used to use the pizza dough packet mixes, but this was sooo easy and so good.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Nov. 21, 2008

I've been looking for a good pizza crust recipe for awhile now and the search is over! I made the recipe as written but I added some italian seasoning and some garlic to the dough. It was very tasty. The dough was easy to work with but it did take some patience to shape it-letting it rest in between is a must. I brushed it with olive oil and sprinkled it with some parmesan cheese and baked it at 450 for about 10 minutes. I sauced and topped it and baked it another 10 minutes or so-my kitchen smelled like a pizzeria. The only comment I had is that I used a jarred sauce and it seemed waaay too salty-I'm planning on trying the Easy Pizza sauce from this site next time. Thanks for sharing this recipe.

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CHRISSOLO

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Reviewed: Oct. 28, 2008

This recipe for pizza crust is AMAZING! Not only is it super-easy - the ingredients are ones I usuallly have on hand. I made it twice last weekend and both times it turned out perfect. I topped it with "Easy Pizza Sauce III" (recipe also from this site) and it was awesome! I will be making both recipes on a regular basis from now on.

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dbbeachbaby

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Reviewed: Oct. 25, 2008

The best!!!

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sugarmama

Cooking Level: Expert

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Reviewed: Oct. 13, 2008

Love this! Super easy, great dough to work with, looks and tastes like a pizzeria pizza! Thank you for sharing!!

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Grandma Mackie

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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Reviewed: Oct. 13, 2008

This crust is awesome. I replaced water with beer. Cruncy crust on outside, nice bread texture on the inside. Flavor was great.

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HelloMe

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

Perfect. Crispy on the bottom and chewy inside. We loved this. I didn't have dry milk so I enlisted the help of the wise minds on the Recipe Exchange... I was told that the milk makes it chewy. They suggested 1/2 cup water and 1/4 cup regular milk. It worked great. Between this crust and Exquisite Pizza Sauce on this site, it was the best pizza I have ever made. Thanks for the recipe.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

Very easy and good dough. I made it for the Pepperoni Bread on this site--to use instead of frozen bread dough. Worked well and baked up nicely. Thanks! I'll try it again for an actual pizza. :o)

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 26, 2008

This recipe is fantastic! I've used it every time we make Pizza at home and it turns out perfectly everytime! I skip the lemon juice as it is not something we normally have on hand and it doesn't seem to make a lot of difference.

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J. Patterson

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Kentville, Nova Scotia, Canada

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Reviewed: Aug. 7, 2008

I would give this one 4 1/2 stars. It was a little crispier than I would have liked, but still very good.

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Cook4U

Cooking Level: Intermediate

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Reviewed: May 18, 2008

This is an easy & delicious pizza crust recipe! I substituted 1/4 cup whole wheat flour for 1/4 of the bread flour and I added 1/2 tsp. garlic powder and 1 tsp. oregano to the flour. My 6 year old LOVED it! I spread cornmeal on my pizza stone and pre-baked the crust for 5 minutes. Very tasty!

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SunshineMama

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Living In: Makanda, Illinois, USA

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Reviewed: May 14, 2008

I followed everything as recommended. It turned out a bit bland and not crisp like I was hoping it would. Unfortunately this recipe isn't what I was looking for and won't make it again. It wasn't terrible though....

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