Easy easy. Used olive oil, 2 tsp garlic salt, mixed with dough hook in the Kitchenaid for 8 min. and covered and let rise while I did the dishes and the oven preheated. It's not super great but not bad either, esp. for a night when you have no other ingredients and no dinner plan! :)

Definitely great, especially for beginners!

Really fabulous! This recipe makes a truly quick and delicious pizza dough; my husband went especially crazy for it and is now excited to make it himself. I added some dried basil to the dough and used quick rising yeast. Since I had some time (10 minutes) while chopping the veggies for the pizza, I let the dough ball sit in a cloth-covered bowl to rise a bit; it puffed up beautifully. Because I didn't have a pizza pan, I just patted out the dough evenly into a well-oiled (olive oil) 9x13 glass baking pan, and it came out so fluffy and delicious, with a slightly crunchy bottom and sides. Thanks!

The was the first pizza dough I've ever made and I was really great and easy to prepare. I followed some other recommendations (olive oil instead of vedg. oil, basil & garlic to flavor)

Giving this 5 stars because it is quick as it is described! So pleased to have found this recipe, we can now have homemade pizza in a flash with no rising and no kneading. My kind of recipe!

Fast quick easy recipe. Taste great. I have made it several times. One time I halved the recipe and made a thin crust. I have also tried adding herbs and parmesen the the dough before I cooked it. It always comes out great!

Just too, too easy! This has become my standard pizza crust recipe.

This was very good, quick and easy. I added fresh chives and garlic to the dough, used olive oil in place of vegetable oil. This would also make a good crust for breakfast pizza.

I love how simple and great this dough is!

Great recipe if you are in a hurry to get something on the table. I had to add 2 more tbsp of water to the dough b/c it was bit too dry. If you want a real yeasty crust and have time to let it rise, then you should try another recipe.

This was pretty good. My first batch came out too dry so I added water, which made it too wet,so I added some flour. In the end, it was really chewy and good. My kids, who normally don't eat the pizza dough end ate it up. My second batch came out perfect. I made sure to scoop the flour into the measuring cup and then leveled it off. I will use this recipe every time I want to make home made pizza crusts.

No rising, no punching, quick and easy for when you need quick and easy dough! Five stars for the simplicity and no hassel of this dough. It's not gourmet but we don't always have time for that.

This pizza dough is the bomb-diggity! It is so easy to make. I have an industrial Kenmore stand mixer and it kneaded this dough perfectly. I added some Italian seasonings, used olive oil instead of vegie oil and also added a bit of garlic powder. I was able to roll it out with no stickiness! Great recipe!

I'm being generous giving this 3 stars. It's easy to prepare and would do in a pinch, but didn't taste good, and was very heavy. A decent pizza crust needs to rest and rise. Won't make again.

it's a very simple basic dough. i used the recipe exactly as directed for the first time and it was delicious. i used a cookie sheet instead of a pizza pan. i'm looking forward to playing with spices and garlic.

i love this recipe! it is so fast and easy. i do like to give it about a half hour rise, then punch down the dough and spread it out on my baking stone to top and bake.

This is just a basic recipe, there is nothing special about it. I added seasonings to make it my own.

No more buying of frozen pie crust. Great!

I didn't want to give this recipe any stars because pizza crust is one of those things that is so individualized that to rate a recipe poorly doesn't help, in my opinion. But I had no choice. I prefer a crunchier, thin crust while my husband likes a doughy thicker crust. Neither one of us cared for this one but that doesn't make it bad, just not what we prefer. I proofed the yeast, mixed everything and let it rise for 25 minutes, punched it down, let it rise again for 10 minutes and cooked it on a pizza stone. It didn't stretch very well like I'm used to. The thinner center didn't hold up to the sauce and cheese well, and the outer edge had a thick dense texture. Again just not our bag of chips. I'll try another recipe.

I tried a few of the pizza dough receipes and found this one is it!! Thank you. I used my grill and cooked it on a pizza stone for about 5 minutes and then added the ingredients to my pizza and it was very very crunchyyy and delicious!!