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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TALLONES

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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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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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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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Brooke

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Reviewed: Mar. 13, 2009

Didn't use the whole wheat flour because i didn't have any. This is great and I will use it again and again. I did pre-bake the crust for about 5 minutes. It probably isn't neccessary unless you like crunchy pizza like I do.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Mar. 11, 2009

I used this exact recipe and combined the dough with the sauce from another all recipes submission (pizza sauce and dough). It was excellent, best home made crust I've ever had. I gave the other two portions to my parents and sister who also loved it. Deffinate KEEPER!!!

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shaun h

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Reviewed: Mar. 9, 2009

Very good! I used this dough to make "peperoni stromboli" from this web site - (I left out the peperoni...)it was crisp on the outside and a bit soft on the inside... (i needed to add some extra flour to the dough.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Mar. 7, 2009

This is by far the best homemade pizza dough I've tried. I didn't have bread flour so I subbed all-purpose and it was fine, though I may have used 6 cups not 5 1/2. After reading the other reviews I wished I had a pizza stone but I did prebake the crusts on the pans for 8 minutes before adding the toppings and they were perfect. My 7-year old couldn't tell the whole wheat was there or she wouldn't have eaten it, but she gobbled it down and asked for seconds. Thanks for the great recipe!

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bonniep72

Cooking Level: Expert

Living In: Long Pond, Pennsylvania, USA

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Reviewed: Mar. 4, 2009

you might wanna add some water and a little bit of oil to it!!but i really liked it!

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nadou

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Reviewed: Mar. 4, 2009

Wonderful crust! Much better than any store bought pizza dough. It made 3 nice sized pizza crust. I used one and put the rest in the freezer. They turned out great after being frozen. Thanks for sharing!

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PEACHES4LIFE1982

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Reviewed: Feb. 23, 2009

absolutely delicious! Super easy! I added grilled chicken, red, yellow and orange peppers, black beans and cheese! Sooo good!

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kristen203

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

I let mine rise for 1-2 hours before I roll it out and also I play around with the flour and water amounts (sometimes use way less of both and/or eliminate the wheat flour)

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Gretchen

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 13, 2009

very good, easy to make. enough to freeze for leftovers. We used whole wheat flour and it was delicious.

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happymomof2

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Reviewed: Feb. 10, 2009

I've made pizza dough before that came out ok. This recipe was perfect! I wanted a rustic flavor so I started with 1 cup of rye flour and then added unbleached bread flour until I liked the consistency. I don't know how much of the bread flour I added but it was nowhere near 5 cups. I actually wish I'd added a tiny bit less. I tossed this dough and it was pretty fragile in the middle but baked up great on the stone. Loved the nutty rye flavor FYI I don't have a pizza peal, I just use my big wood cutting board. Next time I will experiment with adding things to the dough or maybe a different kind of flour. Not cause this wasn't great, just for fun.

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violi

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Reviewed: Feb. 3, 2009

I have made home made pizza 4 times, and tonight was my first try with this recipe. It was the best crust I have made to date. This is definately my favorite pizza crust recipe ...

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Ryan

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Reviewed: Feb. 1, 2009

Ok - what better night to test pizza dough than Super Bowl?? The three men in my family rate this a five. I've been told to keep this recipe handy. :) I didn't have a pizza peel (will be buying one tomorrow) so I ended up preparing and cooking the pizzas on parchment paper. It worked pretty well, I think they would have been crisper if cooked directly on the stone. Anyway, this recipe it great and I can't wait to make another batch and freeze it for later use!!

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Dianne L.

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Reviewed: Jan. 19, 2009

Extremely easy recipe. I didnt change a thing and it came out perfect.

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Traceyb

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Jan. 10, 2009

I am vegan so this pizza was made without any cheese. This was a great recipe for a nice dough. I used half whole wheat pastry flour and unbleached white for the crust. I baked the crust on a preheated pizza stone, topped with virgin olive oil, a blend of crushed garlic, salt, a bit of red pepper, all from a mill. I also sprinkled oregano over the top. Baked until golden brown. When crust was done I then topped the pizza with fresh organic Arugula sprinkled with a generous amount of virgin olive oil, crushed garlic,salt from mill, and crushed cracked pepper blend.

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Victoria

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Greenwich, New York, USA

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Reviewed: Jan. 9, 2009

This pizza dough is excellent! I just made it last night for my family and friends. The taste and texture of the dough is just great. I cooked the dough for 10 min and then added the toppings. It was perfect. The only thing I wish the submitter had included was instructions on how best to use the frozen dough...

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