Reviewed: Dec. 24, 2007

This dough is awesome - makes great crust for bruschetta and dinner rolls taste great! I like to make the rolls on a pizza stone at 400 degrees and mist the oven with water for a nice crunchy crust.

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mmccullo

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Reviewed: Dec. 20, 2007

VERY doughy and chewy. Did not like this dough at all.

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DIRKBLACK

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Reviewed: Dec. 15, 2007

This is the best pizza dough ever, it tastes great! I used feta cheese and pesto on top, which was really good, not too fatty and oily...great!

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Mandy

Cooking Level: Expert

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Reviewed: Oct. 25, 2007

I had to use a bit more flour than it calls for, but maybe I just don't know how to knead bread. I used the dough hook on my mixer but I'm not sure how long I'm supposed to mix between each half cup of flour. My dough was pretty shaggy looking so I kept adding flour until it seemed to come together. My second batch I ended up adding more whole wheat flour and everyone said that it was actually a bit better than my first batch. That also could have been because the dough rested longer before we topped and baked it. Anyways, this was a pretty foolproof recipe for someone without much experience with breadmaking. I also don't know how to knead bread by hand once it's already risen once (after you punch it down). Our favorite toppings were minced garlic, spinach, sundried tomatoes, and sliced fresh tomatoes with homemade sauce. YUM.

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ScrabbleMama124

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Oct. 17, 2007

This was very good, but it was a little bit too much like bread instead of pizza dough. Maybe I'll add more oil or less flour next time. I may have made a mistake somewhere.

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karessa

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Reviewed: Oct. 14, 2007

This is the best pizza crust I have ever made. I added some italian seasoning in with the olive oil giving not only a great taste but a great aroma. To me, it is marvelous to have extra crust in the freezer to pull out later! Thanks!

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Sheri

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Sep. 17, 2007

This recipe turned out great! I did not pre-bake it and cooked it with the toppings about 17-18 minutes. The pizza was really, really good! I will definitely make this again and it will more than likely replace delivery pizza for us. I also love that it makes enough for three pizzas so that I can freeze the other two for later.

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pigmasta

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Reviewed: Sep. 6, 2007

Followed the recipe exactly and it turned out great!! While the recipe is great as is, I am going to try some of the suggestions mentioned by other here. It always fun to experiment a little.

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Midwesterner

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2007

I have made this three times and the kids have loved it. It has turned out great each time. I dont use wheat fluor though and I dont prebake it. I only let it rise until it reaches the top of the bowl, so it takes very little prep time (30 minutes). I put my it in a bowl with a damp towel to rise and place it in the microwave. The oven light on the bottom of the microwave heats its just right. It rolles out very evenly without splitting.

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KM

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Reviewed: Aug. 11, 2007

My family enjoyed this recipe very much. The crust came out crispy and light. I was able to get three nice sized pizzas from this recipe. Easy to make.

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LINANGEL72

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Reviewed: Aug. 5, 2007

My husband and I have made this crust for pizza probably once a month for the past two years. It is definitely a family hit and we have stopped ordering out pizza because of it. FYI, 1 pkg. yeast = 2 1/4 tsp, but if the crust doesn't rise as much as you want, try adding another 1/4 or 1/2 tsp the next time you make it. I also never use wheat flour (I never buy any) so I just add all the amounts of the flours and use my all-purpose flour. It tastes great! We had a problem with it being too doughy so we always bake just the crust for 10 minutes until slightly crispy and then add the toppings and cook until the cheese melts.

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MMCOOKIE

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

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Reviewed: Aug. 5, 2007

Good pizza crust, and very easy to make. I used 2c. whole wheat flour, 4c. white, and turned out great. I love that this recipe doesn't require much yeast, yet is a nice hand tossed style crust...good for those who like thick OR thin crust. I love that I have 2 crusts ready to use in the freezer. I think this will be my default.

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Jenny

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Reviewed: Jul. 5, 2007

This is our favorite crust from all the recipes here. My husband asked me to just make this one every time from now on. This one gets even better after we freeze it and thaw it for later use. I made these thin and crispy. Directions were easy to follow, dough was easy to handle. It made 3 large crusts as stated, I froze two, so I'll update later as to how they worked out. I did not prebake this and it turned out great. An awesome crust recipe, I am pleased in how this turned out and I do highly recommend this. This is even better that Jay's signature crust. UPDATE: I thawed one crust out for lunch today and the pizza that resulted was fabulous! The crust came out very light with a crispy crunchy outside and soft inside. This was better than any pizza chain pizza crust ever thought to be! I cooked this for only 16 minutes, it would have burned in 20. This dough is so easy to work with, it is incredible. *****5 stars***** I still have 1 crust left in the freezer, yippee! I am so delighted with this recipe.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 2, 2007

Nice recipe. I added a few things. I got this from someone else's review,"approx 1/2 tsp basil, 1/2 tsp oregano, and 1/4 tsp onion powder. (The best and easiest way to add herbs is to mix them into the olive oil before you add it to the batter - that will ensure even distribution throughout the entire dough.)"(Robin F)and I didn't use wheat.

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newcooker

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Reviewed: Jul. 1, 2007

We really enjoyed this recipe. It had great flavor. I did add a little garlic powder and Itallian seasoning. I prebaked the crust for about 8 minutes and then added my toppings and baked another 15 minutes.

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Jun. 29, 2007

I like that this recipe makes so much dough. We were able to make 2 personal pizzas, a 12-inch deep dish pizza and a 16-inch regular pizza!! This one is definately a keeper. Was very good.

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Kristin35

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Sacramento, California, USA

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Reviewed: Jun. 3, 2007

I make pizza dough all the time. I have tried recipe after recipe and this one is the best I have ever tried. I am always looking for whole wheat recipes and I like that this one includes at least some. This got rave reviews at my party and my kids gobbled it up.

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SUGARJO

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Frisco, Texas, USA

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Reviewed: May 4, 2007

it was so good we had no leftovers that night. very easy recipe. I made it in my food processor, and then let rise for 1 hour, punched down and let rise one more time. then panned out. baked it @ 425 till golden and bubbly. My kids had so much fun making their own pizzas!! will definately make again.

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blondie

Cooking Level: Expert

Home Town: Canmore, Alberta, Canada

Living In: Didsbury, Alberta, Canada

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Reviewed: Mar. 24, 2007

This is the first time making pizza crust and it was easy and turned out a great crust. I used all wheat flour instead and it turned out great. I will definately be using this one again and again. The kids are a great time making their own pizzas.

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BARBRAC

Cooking Level: Beginning

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Reviewed: Mar. 14, 2007

This was the best homemade pizza dough that I have ever made! The consistency was perfect, and it was easy to work with and roll out. It made so much I was able to take half and freeze for later, and it was just as good! Thanks for the awesome recipe! It is the new favorite in our house. I have even passed it on to some friends!

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