Reviewed: Nov. 8, 2009

I made this recipe for our Saturday night pizza, last night, without mentioning I changed recipes. My husband immediately commented on the crust being like the crust back home (Wooster Street, New Haven, CT) where he grew up. It was absolutely perfect! Thank you for sharing!

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MarieInVa

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 5, 2009

I love this recipe the only thing I would do is use bread flour instead of all purpose flour and spread some italian medley Mrs. Dash seasonsing blend salt-free. I suggest this because it makes you want to eat the crust as well. its an extra kick.

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becky

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Reviewed: Nov. 4, 2009

I would recomend making sure your pizza pan is covered with a light coat of veggie oil to make sure the dough doesnt stick!

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Hailey_Baker

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Reviewed: Nov. 3, 2009

This was a quick and easy recipe. I did let the dough rise for about 30 minutes and used olive oil. I will double the recipe next time to make garlic knots, a calzone or stromboli. Thanks for a great recipe!

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MESIII

Cooking Level: Expert

Home Town: West Islip, New York, USA

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Reviewed: Oct. 30, 2009

Excellent for easy pizza in a pinch! I used my bread maker on the dough cycle, for an hour instead of the 1 1/2 hour it usually runs. Added a Tbsp. of honey and Tsp. of Italian seasoning. Really glad I tried this!

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 30, 2009

I fully agree this dough is better than any store bought that i have tried. I use it as a deep dish and it holds up just fine!!!

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Nichole

Home Town: Milan, Missouri, USA

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Reviewed: Oct. 27, 2009

Very good recipe! I threw everything in my bread maker and used the dough cycle. The dough came out beautifully, was easy to roll out, and tasted great. I'll definitely use this one again.

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Melanie

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Reviewed: Oct. 26, 2009

I loved this pizza. Very simple and fast. I did proof the yeast but that is the only change I made. If you want a simple recipe that is really good this is it!

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Tiffany

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Reviewed: Oct. 26, 2009

Easy. I do set the yeast first. Tried it both ways and it just turned out better if you let the yeast set.

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tweedledeuk

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Reviewed: Oct. 25, 2009

Brilliant! This was my first shot at pizza dough (although I've made plenty of breads), so I was a bit nervous, especially since this didn't call for any proofing or rising. I'll admit that I deviated from the recipe by proofing the yeast first in the warm water and sugar, but it was still super easy and it came out great. Next time I'm going to add some herbs to the dough.

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NineDays

Cooking Level: Beginning

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Reviewed: Oct. 25, 2009

This dough was very tough/chewy. The taste was ok, and it was very easy to make, but I've had better that were just as quick and easy as this one.

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belle4397

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Reviewed: Oct. 23, 2009

It does the job when you have little time. I'd rather spend the extra time for a risen dough though. I added garlic and basil to the dough. Like, not love.

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BizzyBee

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Oct. 23, 2009

Amazing, it is faster than take-out not to mention tastes SOOO much better. If you are having problems with the crust not being doughy in the middle, before you top the pizza put it in the oven for 5 to 10 mins and take it out when it is still slightly doughy, top it and then cook till the cheese is bubbly.

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bigtoe

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Reviewed: Oct. 21, 2009

Perfect - as is! My husband is so happy that I found this recipe - he has been having fun making pizza's and panzerrotti's and other "creations" all week. THANK YOU FOR SHARING! I agree with KRISTENL, this is a great no fuss recipe as is without all the nitpicking.

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Julea-Gulea

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Reviewed: Oct. 21, 2009

EXCELLENT RECIPE MADE JUST AS IS!! THIS IS NOW MY FAVORITE DOUGH RECIPE ;)

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Heather

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Reviewed: Oct. 20, 2009

Excellent recipe. Out of habit I add yeast, warm water and sugar to bosch for 5 minutes while I gather other ingredients. Then I add oil and salt and mix in one cup of flour at a time until enough flour is added (usually 2 and 3/4Cup). Make sure the middle of the pizza dough is pretty thin and the edges can be thicker. I have made several times and it has always turned out perfect. I usually make one pizza crust and 6 bread sticks. Thanks for the great recipe!

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Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Oct. 17, 2009

I used this to make bread sticks and they were OKAY. The dough was more dense and chewy than I prefer though. good in a pinch. I like recipes that rise because you get more dough for your buck.

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4thegospel

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Reviewed: Oct. 17, 2009

Tasty and easy recipe.

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Ashlotte

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Reviewed: Oct. 13, 2009

I did do the proofing of the yeast like the yeast package and others here suggested... also added some garlic and onion powder to the dry ingredients. Let the dough rise about 30 mins, punched down and spread into a 9x13 greased dish, baked for 5 minutes, then put all the ingredients and baked for 20 mins. Used the BBQ Chicken recipe on this site and this was DELISH! Thick deep-dish crust, could have easily made 2 thin to medium thickness crust. Will definitely make this again!

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