Reviewed: Mar. 11, 2007

I've made this twice in as many weeks. Both my kids and hubby love it. We'll never buy pre-packaged crusts or dough again. In fact, this tastes better than most restaurants. The crust is firm yet tender. It definitely handled all the toppings I piled on.

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SHELLI4018

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Bowie, Maryland, USA

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Reviewed: Feb. 27, 2007

This has become our standard pizza dough recipe. It is very easy to make (I use my stand mixer and dough hook.) I like that it uses some whole wheat flour too. This is a good basic crust. (To be honest we usually used the packaged stuff for homemade pizzas, but not anymore!) My kids are not too adventurous when it comes to pizza, so we tend not to "spice" up our dough, although I do agree with other reviewers that it could benefit from some seasoning. I find this recipe to be very kid pleasing and we even plan to use it for my daughter's "Kids in the kitchen" birthday party in a few weeks. One last note, when proofing dough, I find that covering it and placing it an a cool oven, along with a 9x13 dish of boiling water on the rack below it works very well.

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4my4girls

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

Crispy on the outside, chewy on the inside. Fantastic.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 27, 2007

Followed the instructions, except added about 1.5 tsp of garlic herb powder with the olive oil and flour addition, and precooked @ 425 about 7 minutes. I left the dough to rise in a large metal bowl (covered with wet paper towels), floating in a sink half-filled with luke warm water for 1 hr. My roommate LOVED the crust. It was good, but not spectacular.

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LUVS2KOOK

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Reviewed: Jan. 15, 2007

first time making pizza dough, and I seem to have perfected the square pizza! Will try again next time to make them round. I added garlic powder and italian seasoning to the dough and used my mixer with the hook to mix it and knead it. We all thought it was great.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Jan. 15, 2007

mAKES GREAT CRUST CRISPY ON THE OUTSIDE AND SOFT AND LIGHT ON THE INSIDE.

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Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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Reviewed: Jan. 8, 2007

Great pizza dough. Nice and chewy on the inside and crisp on the bottom and outside. Used some olive oil, garlic, cornmeal to coat the edges of the pizza. Baked at 400 degrees due to everyone making their own 6-7 inch pizzas and stacking the ingredents thick. Cornmeal on the bottom of the pan. Friends said best pizza ever. Most said they will not order pizza again. Told them have fun making the crust.

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Jeff

Cooking Level: Intermediate

Home Town: Bridger, Montana, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 8, 2007

Great Recipe. I'am a notorious YEAST KILLER, but I was victorious over the finicky stuff with this recipe. My daughter is a picky eater, but the one thing she will consistantly eat is pizza. I thought if I could make it with whole wheat and control what the pizza is made of, it has to be healthier than store-bought. I made this recipe last night-the only thing I changed was 1/2 wheat, 1/2 bread flour and I added another T of sugar(I thought it was a bit salty tasting) It was so easy to work with-soft and pliable. I want to bake and freeze the shells, so that I can just top and bake off a few minutes to heat and melt the cheese. I pre-cooked the shells about 8 min at 425*. Today I made pizza with one shell and focacia bread with another shell(olive oil, parmesean and spices) It's sort of humorous that my daughters won't eat "the crust" but they wanted to eat all of my foccacia (ALL crust) when they taste-tested. Great Recipe-THANKS!

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Kelli Mo

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 4, 2007

Tried this twice, both times it was easy and turned out perfectly! I even used all unbleached whole wheat flour instead of what's indicated and it is still tasty and perfect. Better than pizza from the chains - and much cheaper.

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umechan

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

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Reviewed: Jan. 1, 2007

This recipe was great!I mixed everything by hand, I didn't have bread flour -- but I really don't think it made a difference.I did pre-cook the crusts for 10 minutes as suggested by other reviewers. I also do not own a pizza stone so I used airbake cookie sheets and the crust turned out crispy and well cooked. Thanks for a great recipe!

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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Reviewed: Dec. 27, 2006

Great basic pizza recipe. Instead of 3 crusts I made two heartier crusts.

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Bambi

Home Town: Spokane, Washington, USA

Living In: Boulder, Colorado, USA

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Reviewed: Dec. 15, 2006

Very good pizza dough. This has a great taste and bakes very well. A little hard to spread, but extra flour helps with that. It tastes just as good after being frozen!

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eve2113

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Reviewed: Nov. 26, 2006

We have been using this recipe regularly since first trying it. I don't keep whole wheat flour, so I use only unbleached regular flour and it still turns out great. Make the dough in my bread machine, and then smooth it onto the pizza pan. The olive oil is a great addition that yields a lighter crust than I've done before. Thanks

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AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Nov. 26, 2006

Extremely easy to make and very good for a make your own pizza night!

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M. Bailey

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Reviewed: Nov. 20, 2006

i love it every time i make it. and my boyfriend does, too.

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samireallyam

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2006

i use more whole wheat flour and less white flour. it turns out great! we use this once a week

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nessa

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Reviewed: Nov. 14, 2006

This is a great recipe! I use wheat germ and a little more bread fluor instead of wheat flour for a little texture. Then after letting the sugar and yeast sit in hot water for a while I throw it in the bread machine on dough cycle while I prepare the toppings.

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AJsMommy

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2006

I tried this recipe because of the reviews. I ended up having to use about 1 1/2 cups more flour. I thought the water amount was too much so that might be the reason. Overall it was ok. Family ate a few pieces and did not request anymore. I will stick to my other recipe for pizza dough.

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LANDERV

Cooking Level: Intermediate

Living In: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Oct. 10, 2006

Excellent recipe - with a few alterations. I definitely intend to try this using the whole wheat flour - however, I have made this twice using all-purpose flour. I also add a little extra salt, some garlic powder, dried oregano and basil to the dough to give it some extra flavor... delicious!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 8, 2006

I like this pizza crust, although my hubby still likes Jay's pizza crust on this site better. It's a little bit too chewy and hard on the crust though.

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