Reviewed: Dec. 31, 2005

yum yum. seasoned with italian seasonings, very very good. it froze and thawed very well.

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Reviewed: Dec. 10, 2005

This dough is awesome! It's easy to work with and turns out perfect every time. I always add some Italian seasoning in with the flour and it makes it taste even better.

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SARATODD11

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Reviewed: Nov. 7, 2005

I'm very disappointed by this recipe. Since it was featured in an Allrecipe's cookbook and had such high rating, I had to try it. I had no problem with the prep, rising, etc., but when we tasted it, it was more like wheat bread with pizza toppings. If you're looking for traditional pizza dough, this is not it. The consistency is like bread, not dough...maybe from the bread flour. Also, dough takes longer to cook than toppings and is puffy and soggy. I won't be making this again.

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Nikki

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Newark, New Jersey, USA

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Reviewed: Nov. 3, 2005

This was sooo good! I took others' advice and did 1 full cup of wheat flour. Since I'm not a huge fan, I think next time I'll stick to the recipe, but it was still awesome! I baked it on a cookie sheet for 10 minutes on its own and then added the "unbelievably awesome bbq chicken pizza" toppings and cooked it for another 7 minutes or so. It was amazing! I've never cooked pizza before because I thought it would be too hard, and I'm not a fan of the traditional home-made pizza crust. This was thin and crunchy and amazing, though! Definitely a keeper!

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WHATS4DINNER

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Alta Loma, California, USA

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Reviewed: Oct. 30, 2005

Very good. Next time I am going to use the dough to make a calazone.

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 27, 2005

Crispy on the outside, chewy on the inside. This pizza dough was the best I've ever made. It was delicious and easy. I didn't adjust any ingredients, but I did adjust the temperature and timing after the first pizza. The bottom dough on the first pizza wasn't quite as done as the toppings were. The second pizza I baked at 400 degrees for approximately 25-30 minutes or until the toppings were golden.

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LJENN

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Reviewed: Oct. 23, 2005

Ohhhh, yummy. I'm always looking to use whole wheat flour in things, so I was glad to see it. For this being the second pizza dough I've ever made, it turned out great-- both rolled thick and thin. We ate 2 of the crusts with the South of the Border Pizza recipe on this site and the third is in the freezer for another time. Highly reccomended.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Oct. 22, 2005

Very nice texture and taste...except I would not add a full Tablespoon of salt. I thought it was a bit too salty.

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HATCHDIANA

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Reviewed: Oct. 16, 2005

my first pizza dough from scratch. it was good and easy but i wouldnt say great. i made it exactly as the recipe stated.

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PINTSIZELINDA

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Reviewed: Sep. 30, 2005

This was my first time making pizza....and it's the best pizza ever.

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Kstuff

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Reviewed: Sep. 19, 2005

This is a synch!! Listening to other reviews adding the extra 1/2c of wheat was excellent, so I thought... I will add a whole cup (b/c I love whole wheat). Then I added a 1/2c of grits (uncooked) for some crunch. I had to add a tiny bit more water, but not much at all (just watch your hydration levels). Followed recipe as written below, other than those modifications. Also, I ended up separtating this into 9-10 oz balls to freeze for later use. I love ultra-thin and crispy crust, so the 9-10 oz amount rolled out great to fit onto the bottom of a broiler pan. I would follow the tip of pre-baking a little bit before adding toppings. Definately a keeper!

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AJMWEBBER

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Reviewed: Sep. 18, 2005

Great crust. It crisped up very nicely on my pizza stone and was also nicely chewy. The dough was very easy to work with, which is a big plus in my book. I used only 4 3/4 cups of bread flour because the dough seemed to be already coming together nicely (not sticking to the bowl which is an indication that the dough has enough flour). I like to have a nice, moist dough to work with, even it it's a little sticky because it's simply easier to form. This just might be my new pizza crust, after using the same one for several years!

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LINDRUSSO

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Reviewed: Sep. 7, 2005

The flavor was really good, but it was a very 'puffy' dough. I tried to make it was thin as possible and flatten it, but it still turned out sort of thick. It was alright, but not what I was looking for.

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SHERYLHAMMER

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: New York, New York, USA

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Reviewed: Aug. 18, 2005

A family favorite!

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VIOLINIST899

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Reviewed: Aug. 12, 2005

This is the best that I have tried yet. I took the advice from a different reviewer and put more whole wheat flour and less bread flour, and it turned out wonderful. I also divided it into 5 as I like my crust a lot thinner.

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KiraW

Cooking Level: Intermediate

Living In: Kamloops, British Columbia, Canada

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Reviewed: Aug. 11, 2005

Made perfect crust the first time. I made 2 thick crusts and had no problem with the topping getting too done before the crust was brown. I'll be using this one as my standard pizza crust from now on.

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JAGS1

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Oropi, Bay Of Plenty, New Zealand

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Reviewed: Aug. 3, 2005

Tasted great, but it took forever to cook though. By the time the crust was baked, the toppings were burnt. I will try cooking the dough a few minutes before adding the toppings next time.

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MCNIERNS

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Reviewed: Jul. 29, 2005

I have never tried making pizza dough before, but this recipe is fabulous. The dough has turned out great every time. I have tried variations of whole wheat and white flour, and the recipe is very forgiving. Thanks for sharing!!

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ahiraandlothar

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Reviewed: Jul. 19, 2005

This recipe produces a dough with an excellent texture, but it is lacking in flavor. I don't really like the taste of bread flour. Still very good, though.

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AMCDONAL86

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2005

This was my first time making homemade pizza and it turned out great! I upped the wheat flour to 1 cup and reduced the bread flour to 5. I also prebaked the crust about 8 minutes before adding the toppings. I put the other two dough balls in the freezer, and will try one of them for dinner this weekend. Definately worth the work!

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Loves2CookinMN

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Pizza Dough II

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