Reviewed: Sep. 16, 2009

This is the Best and easiest recipe.. the only change I made was 2 cups whole wheat flour and 1 cup white, and I added Italian spice to the dough...AWESOME thanks :)

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Lisa W

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Reviewed: Sep. 14, 2009

Great in a pinch. If you want something better - you'll need more time. But I think that's why this recipe is cool; it's QUICK and SIMPLE. Actually, it tastes just like that dough mix that's included in the Chef Boyardee pizza kits, if you've ever had those. I usually make a different, more involved, pizza dough but I needed to make one fast, as I had company coming over for dinner. It got the job done.

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bl00m00n

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Reviewed: Sep. 13, 2009

Great recipe! It cooked evenly and it was made fast! I mixed it in my bread machine, and it was quick and easy! This will now be my new pizza dough recipe! I am teaching it to my youngest daughters so they can learn how to make it!

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FlyGurl

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Reviewed: Sep. 13, 2009

Love Love LOVE this dough! For many years I've been buying a premade dough from my grocery stores bakery. I decided I'd always wanted to try it from scratch but thought it would be too hard. This is an extremely easy recipe and it wotked out great. Never will I buy dough from the store. One tip i have is to proof the yeast for ten mins first. thsts it though. WONDERFUL recipe.

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KyleFalkenstern

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Reviewed: Sep. 13, 2009

This just went like "clockwork". Made the dough as directed, spread it immediaately, topped with a canned pizza sauce, home-prepared sausage and mushrooms, and baked it right away. Very good, no problems, well received. I will try different sauces, to try to find a favorite.

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Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 12, 2009

I Loved Loved Loved this recipe. It was delicious and easy. It does rise a lot in the 30 minute bake time...well that's how long it took me, because I put way too much spaghetti sauce on and it took a while to cook in the center. When I make it again tonight, I will roll it out thinner and make 2 pizza crusts with it, and of course a little less sauce. Thanks for sharing it.

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alohachristine

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Reviewed: Sep. 11, 2009

I love how easy this is to make! Its great as is(son likes it plain) but i look forward to adding a few more ingredients for the hubby and I.

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dulcemanzana

Home Town: San Jose, California, USA

Living In: Oakdale, California, USA

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Reviewed: Sep. 11, 2009

It was pretty good for a quick and easy pizza dough.

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autumn_rain

Cooking Level: Intermediate

Home Town: Eaton, New York, USA

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Reviewed: Sep. 11, 2009

Not really what I expected. It was hard as rock and it tasted like cardboard. Will not make this again.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Sep. 8, 2009

As an American living in rural Romania, good pizza is hard to find. This was PERFECT. It was my first time working with yeast and this made it seem easy. I added garlic and some spices, kneaded it, and let it rise (just while the oven heated), as suggested by other reviewers. Thanks for a taste of home!

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Veronica

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Reviewed: Sep. 7, 2009

Very good recipe for a quick pizza. Worked exactly as prescribed with excellent results.

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Atul

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Reviewed: Sep. 5, 2009

I made this exactly as stated- just mixed it together and patted the dough on my pizza stone. It was wonderful. From 'what's for dinner? to eating in 30 minutes... the pizza delivery person can't even get me pizza that fast!! Very nice!

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Wendi

Cooking Level: Expert

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Reviewed: Sep. 5, 2009

Best and easiest dough I have ever made.

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Rusty

Cooking Level: Intermediate

Living In: Cold Lake, Alberta, Canada

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Reviewed: Sep. 4, 2009

This recipe was great. My breadmaker recently packed it in so I was looking for an easy pizza dough recipe. I used my dough hook on my food processer to mix the dough and then after a quick knead I covered and let the dough rise in a warm draft free place for 1 hour. As my family likes thin crusted pizza I split the dough after rising and pressed it into two 12 inch pizza pans. As the crusts were thinner I baked them for 14 minutes. They turned out fantastic.

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ROBINANNE2

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Reviewed: Sep. 4, 2009

Great base recipe! I substituted the vegetable oil for olive oil to give the dough a richer flavor (a little extra flour needed so dough isn't too sticky), and I added some dried basil and oregano to the crust. For the topping, I spread some olive oil and jarred minced garlic on top. Then I put slices of tomato, chunks of marinated mozzarella cheese and a little sea salt and black pepper on top. It was a real hit!

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Lisa

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Reviewed: Sep. 4, 2009

Stellar, easy recipe. I've had best results when I let the dough rise, but when I proof the yeast it' terrible. Don't know why? But this dough is fast, easy to work with, and is so much fun to play around with and customize. Excellent recipe!

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September

Cooking Level: Beginning

Home Town: Gaithersburg, Maryland, USA

Living In: Reno, Nevada, USA

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Reviewed: Sep. 2, 2009

crust itself is so good, i baked the other half as breadstick...it was so simple and easy to make...thanks for sharing this recipe.

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hanie

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Reviewed: Sep. 2, 2009

Not sure went wrong here but this was kind of flat and flavorless. I followed the directions although I did just cook the dough by itself, no toppings. I wanted to see how it was and I wasn't impressed. I'm curious if I did something wrong because it was edible, but not tasty. Thanks though.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Sep. 2, 2009

This recipe is fast and easy so I can make it at the last minute. I toss everything into my bread machine and let it make the dough for me. I also substitute 1/2 whole wheat flour for the amount called for. It turns out great every time and my family loves it.

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