Reviewed: Nov. 20, 2009

Super yummy and easy. I let it sit for an hour to rise and made it on my pizza stone and it came out awesome.

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MollyR

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Reviewed: Nov. 18, 2009

Fantastic! Made it pretty much as is and it was great! I will definitely use this recipe again.

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leibatt

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Reviewed: Nov. 18, 2009

VERY EASY and DELICIOUS! I just added some italian seasonings and it was perfect. The crust wasn't too thick or too thin - just perfect. I cooked it for a little longer than 25 minutes - probably 35 mintues. The crust was soft on the inside and crunchy on the outside - perfect!

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natalie

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Reviewed: Nov. 18, 2009

Not sure what happened but we did not care for this.

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Brenda

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Reviewed: Nov. 17, 2009

Tasteless and WAY too dense. I even added some brushed on melted butter, herbs to the dough as it was being mized, and it still came out extremely bland. Plus, as was mentioned in most of the negative comments, the texture of it is just way off. I won't be making this again.

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Shollia

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Reviewed: Nov. 17, 2009

We really like this recipe but we let the dough rest for about an hour and the pizza was ALOT better! We also add oregano, basil & rosemary to the dough & it adds a subtle but good flavor to the pizza. This recipe is good for bread sticks too!!

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Bama_mom-n-dad

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Reviewed: Nov. 16, 2009

Great bang for your buck! I also used this dough to make deep dish pizza and it came out great!

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Abby'sMom

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Reviewed: Nov. 15, 2009

this came out great.. vary quick and vary easy.. deff a 5 star dough for a quick dinner

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bbruno85

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Reviewed: Nov. 15, 2009

I love this pizza dough. I would suggest that people mix the yeast and water for a few minutes before the other ingredients. I have just mixed it all in a couple of times and found that the yeast takes much longer to dissolve that way. I also change this up sometimes and add up to 1/2 whole wheat flour...with great success. This recipe is YUMMY!

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nomex

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Reviewed: Nov. 14, 2009

Very easy and delicious. The crust is just slighty chewy so if you want it to be crisper try cooking the pizza on a ceramic pizza stone. The only thing I do differently is I double the sugar and let it rise for about an hour and a half.

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Alexgem7777

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Reviewed: Nov. 13, 2009

Fantastic recipe!! I make the dough before I start prepping the pizza toppings. By the time everything is ready to go the dough has rised just a little. Turns out perfect every time! Wonderful wonderful wonderful and so simple.

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Jessica

Cooking Level: Expert

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Reviewed: Nov. 13, 2009

We LOVE this recipe! It works great for grilling pizza. VERY easy!

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Spainard

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Reviewed: Nov. 10, 2009

ive been trying to replicate the taste i miss from a restaraunt i used to work for. and this is the closest ive gotten! :)

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ur2good2btru

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 10, 2009

For a pizza dough I could make this quickly, this is awesome! It's denser than other pizza crusts I've had (because it doesn't have much time to rise), but it's not a deal breaker at all. I would however throw the crust in the oven on its own for a few minutes next time before topping it, just so the middle can cook up a bit more.

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Amy F.

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Made this as is, then with half white half wheat flour, turned out great both times! As for adding garlic and italian spices I add those to the sauce so this recipe stands on it's own for me. Great for weeknights!

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Kaitlyn

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Reviewed: Nov. 8, 2009

super easy and feeds my large family.

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CNCELTICA

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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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