The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 23, 2009
This is a great recipe - pretty easy, once you get the hang of it. A few tips: 1. It's better w/bread flour 2. I cut mine into 4 dough balls 3. To refrigerate, coat each dough ball lightly in olive oil and put in a quart-size baggie. Good for up to 6 days. Roll out into pizza shape and use when ready. 4. To freeze, do the same as above but then freeze. When ready to use, defrost in the fridge. Roll out into pizza shape and use as usual. 5. Preheat oven to 500 w/pizza stone inside 6. Dust cornmeal on a pizza peel and place your dough on top (you can roll it out on this as well). Don't top it until right before you put it in the oven. 7. Pizza cooks FAST - like 6 minutes or so
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 17, 2009
This was great even when I used only all purpose flour. Think I'll try kneading in some garlic and italian spices next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 14, 2009
I just love pizza, I dont have delivery out here, so I have to make my own. I use my own canned pizza sauce. Ah the taste of homegrown tomatoes. I did add a tbls of dried milk to the dough. It came out perfect. So easy to roll out. Great texture. I even rolled up the edges and stuffed it with mozz cheese. Thanks for posting.
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Ann
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Providence Forge, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 1, 2009
Amazing recipe. I prebaked for ~10 min before adding toppings. The crust was not soggy at all and my boyfriend loved the pizzas (one was pear gorgonzola and the other pesto).
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 19, 2009
Came out pretty good but used butter instead of that too expensive olive oil. It also makes for waiting for a long time to eat when you have to wait for the rise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 1, 2009
excellent taste and texture, my family loved it.I used some straight tomato paste for the sauce and lots of cheese and fresh basil. restaurant quality
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Cooking Level: Professional

Living In: Auburn, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 29, 2009
WOW, I made this a few weeks ago with my nieces and had a pizza party. I ended up adding 2 1/2 cups of wheat flour and 2 cups and a few tablespoons of all-purpose white flour. **Warning** if you aren't going to use this right away, don't wrap it up and leave it at room temp- it will keep growing. Either use it or freeze it! Still tasted amazing, can't wait to make it again!
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Photo by Allrecipes

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 24, 2009
this was easy, and quick. the pizza came out great! i'm keeping this recipe to use again.
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Cooking Level: Intermediate

Home Town: Joppatowne, Maryland, USA
Living In: Abingdon, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 24, 2009
This is the only crust I make now! YUM!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 21, 2009
this is great pizza dough. really easy to make, tastes great and was a huge hit! i also used regular flour, and canola oil. it still was amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 18, 2009
I made this dough for the first time tonight and it was a huge hit with my husband, guests and all the children. The dough was very easy to work with, rose beautifully and tasted delicious. I didn't have bread flour, so I just used regular unbleached white flour.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 12, 2009
Enjoyed this and it worked out pretty well for what I was doing.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 6, 2009
This is a beautiful dough to work with. I used to work at a pizza joint who made their dough fresh everyday, so I've played in a lot of dough. As far as the taste, the house was divided. Half of us thought it was a 5 and half a 4. I personally just found it a smidgen too tough. My husband thinks I'm crazy and loved it. It also seemed like 20 minutes was too long. I may try this again but fiddle with the time, the temp, and when I put the toppings on.
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Photo by mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 5, 2009
This is the perfect pizza dough recipe! I used more wheat flour than it called for...3 c wheat and 3 c all purpose. We will definitely be using this recipe for all of our pizzas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 15, 2009
Very tasty! I did the prebake method (bake it 10 minutes, take it out, let it rest, put on the toppings, cook again). Dough was easy to work with as stated by an earlier reviewer.
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 11, 2009
This Pizza dough was the best! Easy to make and fun to do with your kids. thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 8, 2009
Really great! I added Italian seasoning to the dough... I pre-baked the crust, added sauce and toppings then baked for a while. The crust still wasn't done, so, I finished baking the pizza directly on the rack.
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Cooking Level: Intermediate

Home Town: Bogalusa, Louisiana, USA
Living In: Bush, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 24, 2009
This is an excellent crust and similar to a Regina style crust (for those of you who know what Houston or Western Pizza is in Western Canada. I add spices into the dough to enhance the flavour sometimes. I divide the dough into 3 pieces and make 3 crusts. I have even saved one of the dough pieces and wrapped it in plastic for later use. I want to try the dough for calzones but haven't gotten to that yet. I use a 9 x 13 stoneware from Pampered Chef to cook my pizzas on. 20 minutes or so to bake and I've never had an issue with soggy crust or toppings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 19, 2009
Love this recipe! After making it once, it has now been a Friday specialty at our house. I haven't bought frozen pizza in over a month! Great savings and better for you when you make it yourself.
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Photo by Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 15, 2009
our 'go-to' dough. Makes 6 excellent calzones or 3 great pizza shells. Pizza night at our house comes once a week. This dough is a favourite for the whole family, is easy to make and stays tender and chewy inside while crispy on the out. I have subbed 1/2 cup ground flax seed in place of the whole wheat flour and this makes the dough really easy to handle and the finished crust nice and chewy. I also only use a/p flour as it's all I ever have on hand. No probs to be had with it at all.
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