Reviewed: Aug. 17, 2009

The EASIEST pizza crust I've found. I love it and it makes a great pizza. Who knew pizza crust could be so easy?!

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Reviewed: Aug. 16, 2009

I have to say this dough is quite delicious. I have made it twice in the matter of two days. I did let it rise for about 15 minutes, just while I got the sauce and other goodies ready, but I know it would be just as good without rising. The second pizza I made was with fresh mozzarella and Exquisite Pizza Sauce from AR sprinkled with fresh basil...absolutely the best! Thanks Gudny for a fast and delicious recipe!

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Aug. 15, 2009

This recipe is meant to be simple and easy which it is exactly that. This pizza dough recipe is actually on the back of most yeast packages with one difference, the added sugar. A special touch that I recommend is when the pizza gets close to being done, spread a mixture of olive oil, garlic salt or powder, and parsley on the crust to make it nice and flavorful.

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Falycia

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Reviewed: Aug. 15, 2009

I have been using this recipe for several months now substituting gluten-free flour to make gluten free pizza for my husband, and he always raves about it. I just recently made it non-gluten free for myself, and it is amazing! My brother-in-law is also gluten-intolerant and said that this pizza is better than any gluten-free pizza he's had at a restaurant. I've made several batches of this dough (both gluten free and regular) and frozen them for later use. I pull them out and thaw them, and they're just as good as if they were freshly made. If I'm not in a hurry, then to make it even easier I just dump everything in my bread machine and hit the dough setting. Quick, easy, delicious dinner! I doubt I'll ever go out for pizza again!

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Ashley

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

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Reviewed: Aug. 15, 2009

super great!!! My husband who thought he would never like homemade pizza LOVED it. He's asking when I can make it again. I did follow the recommendation of another reviewer and let the dough rise for 1 hour. I had a little too much dough for my pizza pan, so I made fantastic garlic bread sticks with the extra dough. Thank you Gudny for submitting this recipe.

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kyoung

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Redford, Michigan, USA

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Reviewed: Aug. 14, 2009

wonderful and easy!!!!

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utqtrachel

Cooking Level: Intermediate

Home Town: Wadsworth, Ohio, USA

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Reviewed: Aug. 13, 2009

I love this recipe!! I like being able to decide that I want pizza and not have to wait for dough to rise. I make this atleast once a week. I add about 1 tsp of oregano and 1/3 tsp of garlic powder... not sure about the oregano and garlic measurments because I just freehand it. Adding those two things makes the dough soo tasty! oh also *the temperature of the water makes a big difference on how flaky the dough comes out. The warmer the better. I also let the yeast sit in the water whithout stirring while I prepare the toppings.

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Syvannah

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 13, 2009

This is a great recipe! I had time to let it rise because I was making the sauce and cutting up the toppings so I just put the dough in the oven with the oven off but the oven light on and it doubled within the hour. Then I just shaped it, topped it and baked it and it was perfect. Thanks for the recipe!

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Pizzalover1983

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Reviewed: Aug. 12, 2009

Giving it 5 stars because it saved me today. Daughter wanted homemade pizza and I didn't have a lot of time to spare. Easy, easy, easy. I did add some herbs and spices to it, but only because I wanted to. With all the toppings, you probably couldn't really tell. I'm sure there are better crusts out there, but this was what worked for me today and I will use it many times again.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Aug. 12, 2009

I used this recipe for homemade pizza on the BBQ. (You just oil one side of the dough, put it right on the BBQ rack, let it puff and brown on the bottom, flip it over and add your toppings and cook until desired crispiness - so tasty!) It turned out great! It's a simple, easy recipe that tastes great - perfect for a quick meal or snack.

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hlm286

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Reviewed: Aug. 11, 2009

I used this dough base for a homemade pizza party- and it was a huge success! I really appreciate the versatility and "quick 'n easy" factor of the mix (particularly the latter since I prepped and cooked four different kinds of pizza in half an hour!). I added in extra flavors, like parmesean cheese and basil, to really amp up the flavor. Those at the party were impressed with the texture, and this recipe has become a permanent resident of my recipe collection.

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Aviatrix in the Kitchen

Cooking Level: Intermediate

Living In: Chugiak, Alaska, USA

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Reviewed: Aug. 10, 2009

Great! I used 1 cup whole wheat flour, and olive oil. I had some time, so let it rise for about an hour. I also baked it by itself for a few minutes. Chewy, firm, perfect to hold a high pile of toppings. Thanks for sharing!

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BONOGIRL

Cooking Level: Expert

Home Town: Sofia, Sofia City, Bulgaria

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Reviewed: Aug. 10, 2009

Very easy and excellent dough just as is. I have tired many recipes and this is the best.

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Michelle

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Reviewed: Aug. 8, 2009

I have made this dough around 10 times now. I recommend letting the dough rise about an hour for best results.

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KEVINdaCOOK

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Aug. 7, 2009

So easy, great taste! Lots of extras could be added to give a different flavor. Will use this from now on.

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

This was very simple and tasted pretty good, I did add Italian seasoning and mediterranean seasoning to the dough and I had to add a bit more flour because it was too sticky but that was it. And we loved it.

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Rosemary

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

Awesome dough thin or thick crust. For extra flavor use olive oil instead

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Rachel P.

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Reviewed: Aug. 6, 2009

Instead of making a pizza out of this dough, I made rolls. What I did is let it rise, pat it down and let it rise again. Then I worked it for about 15 or 30 minutes. Then I baked it as normal in rolls. They where the best rolls I have ever eaten, and that is saying a lot! Make sure to use rapid rise yeast, or you will be waitin for it to rise for hours instead of like 10 or 20 minutes. ~Pizzamaster47

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Pizzamaster47

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Reviewed: Aug. 4, 2009

Husband loved it!! (NOTE: According to Fleischmann's Yeast- when using Active Dry Yeast- dissolve yeast in warm water before using. Add dissolved yeast to other ingredients. Don't use in recipes calling for Rapid Rise yeast. Rapid won't dissolve properly & water is too hot). Dissolving method made difference on high or low crust. Loved dough prepared both ways. Tip: If you place pizza dough & on bottom of large mixing bowl & then transfer to pizza pan, makes it alot easier.

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