Reviewed: Jan. 3, 2009

I made pizza dough for the first time last night using this recipe and it turned out great! The family loved it. I followed the recipe exactly, but did prebake the crust for 10 minutes before putting the sauce on it. I used a regular cookie sheet, which I greased and then sprinkled cornmeal over. I was a little alarmed at first when I took it out of the oven and the entire thing had swelled up like a balloon. lol. But I was easily able to deflate it and put the sauce and toppings on. I used my Kitchen Aid mixer and dough hook to do the kneading and it made it so easy! I may never order pizza in again.

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Alison K

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

As is, the dough is good in that it definitely turned into a pizza crust. When I first mixed the ingredients together, it was a wet mess. My bro (who wanted to knead) got his hands full of gooey mess that took forever to get out. Anyway, we had to add a bunch of bread flour before it became a workable dough. To prevent soggy crust like some reviewers noted, I pre-baked the dough in the oven for 10 minutes. After adding toppings, I baked again for 15 minutes...no sogginess at all. Like many others have said, this tasted quite plain. I would suggest adding a little more salt and some spices (Italian seasoning?) I would make this again but with some modifications for sure.

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cream_puffy

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

I made this in my bread machine and it turned out really sticky, it was hard to get it out. I would add at least 1/4 cup flour next time.

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TCoyour

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

I use my bosch machine so all I have to do is add the ingredients and let the machine knead the dough for me. It has turned out great every time.

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jill c

Cooking Level: Beginning

Home Town: Bountiful, Utah, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 25, 2008

Pretty good. I followed the recipe and made three crusts. I froze two and they still rose in the freezer. I'm still looking for a little more flavorful crust. Also I'd like something that doesn't rise up in the middle when I precook the crust for a few minutes on a pizza stone before adding the toppings.

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SHERRI0121

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Nov. 15, 2008

I made this the other night with three teens and our youth pastor here for dinner. It came out really great... everyone loved the pizza and no one seemed to notice that it was 'wheat'! I made two cookie sheet pizzas and had enough left over to freeze for a smaller pizza. I'm hoping that will turn out well, too. With the help of the dough hook on my mixer, this took little time to prepare and is certainly far more economical than the canned or premade type crusts. It's a lot tastier than the pouch kind too, so I can see us having a stock of these rolled out in the freezer to pull out for a tasty fresh made pizza. Yummy--thanks for sharing!

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Allypal

Cooking Level: Expert

Home Town: Pullman, Washington, USA

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Reviewed: Nov. 14, 2008

AWESOME!! I had tried a different dough recipe, and it had turned out too bready. This was perfect!! The pizza looked so beautiful when it was done. I pre-baked it for about 10 minutes, based on others' reviews. It puffed waaay up, but it deflated well enough and I didn't experience any problems once the toppings were on. I'm glad I still have half the dough in the freezer!

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krisku

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Reviewed: Nov. 14, 2008

This dough is so easy to make and comes out great every time!!! Make sure to check your expiration date on the packet of yeast - old yeast just doesn't work the same.

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Lauri

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

It was really easy to make and my two year old daughter loved to make this together.

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Hollywood

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Reviewed: Nov. 2, 2008

This recipe is really good. I've made it about 4 times now and it's always come out really well. The only things I've had to change are the amount of flour - it is a little too much for me and won't incorporate - I cut out a half cup of the bread flour. I also have added a little bit of seasoning as well -- a little bit of thyme and granulated garlic really kick it up! We've used it to make breadsticks as well, they turned out wonderful. Thanks for sharing.

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 18, 2008

This dough came out wonderful. I will certainly be using this recipe again.

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 15, 2008

Really enjoyed this recipe. Was easy to make, and crust was fantastic. If you like a thinner crust, I would recommend splitting the dough into at least 4 balls before the final "rest". I found the full 1/3rd of the recipe created a very thick crust.

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swablett

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Reviewed: Sep. 24, 2008

Too salty for my taste. My husband said it was so salty it reminded him of playdough. Next time I would only use 1 tsp. of salt.

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raquiem

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

Just baked my first pizza from scratch last night using this receipe & turned out great! My family loved it! (This was my first time making any type of dough requiring yeast.) My crust also puffed up quite a bit while pre-baking but was fine once I removed from oven & smashed it down a bit before adding the sauce & toppings. It turned out great; thanks for the great recipe!

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TXMom02

Cooking Level: Expert

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Reviewed: Sep. 6, 2008

This dough isn't bad. I made it in the breadmaker and forgot to check on it; it was too wet and I had to incorporate more flour into it. However, I also halved the recipe and it's pouring outside, so I'm willing to bet that's the reason. It made a nice thick pizza dough that baked up well, so I'll try it again. Thanks! Update 1/2/09: Tried this again today and made Quick and Easy Spinach Bread with it. I halved the recipe and added about 1 tbsp more flour to get it to the correct moisture; perfect. I added oregano to the dough and it was great.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 4, 2008

I used slightly more whole wheat flour and less bread flour and prebaked the dough for about 5-6 minutes before topping. We also brushed the crust with garlic butter. This was fantastic!!! We've tried 6 other dough recipes (all somewhat similar) before and this is my new favorite dough. It puffed up quite a bit while I prebaked it, but then was fine once the toppings were added and it was baked again. yummy!

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JennNTN

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2008

I also add some Italian seasoning, olive oil, and cornmeal to the dough.

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Y_BALCER

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Reviewed: Aug. 16, 2008

This is the best pizza crust recipe I have found. I made it as other reviewers suggested w/ 5 cups of bread flour & 1 cup of whole wheat flour & like others I added some herbs --I also added 1/2 cup of semolina flour --not sure that it made any difference. The dough is so Easy to work with & the recipe as scaled makes enough for three good sized pizzas. If, like me, you have struggled to get a good consistent result in making pizza crusts --use this recipe! I also highly recommend to grill your pizza --I used this for my first ever grilled pizza & it was excellent. Five minutes on the grill using the "Exquisite Sauce" recipe on this site -so quick, so easy --so PERFECT! My wife said it was the best pizza she's ever had --"better than Joe B's!" which is high praise as Joe Bologna's is the best pizza place in our town & the best I've ever had anywhere--until now. Make this crust, make the exquisite sauce & ENJOY!

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PizzabyDave

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 9, 2008

Five stars plus, absolutely awesome! Made this for our usual Friday night pizza and loved every single bite! Ended up using 1 1/2 cups ww flour and 4 1/2 cups nutri blend (belnd of white and wheat bran) and got 2 very large doughs (our pizza stone is huge, otherwise we could have ended up with 3 doughs). Added roasted boneless skinless chicken, hot cappocolo, fresh mushrooms, sundried tomatoes, granulated garlic, pepper and basil and naturally mozzarella cheese...yummy! We thought it was one of the best pizzas we've ever had! I also did a mixture of BBQ sauce and pizza sauce which adds a great flavour, especially when you use chicken! Glad we have one in the freezer! Thanks for the post, will definitely make again.

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 8, 2008

What an awesome recipe!! It was extremely easy to make and the dough handles/shapes very nicely! I've never before come across a recipe for pizza dough that was so good. I made three small pizzas-(I grilled those immediately) first time I ever grilled a pizza, and it was actually perfect by the time I made the 3rd one :) LOL!-and two large crusts which I froze. Can't wait to pull those out to use!

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