Reviewed: Oct. 3, 2006

Excellent dough recipe! It was very good as a pizza crust & then I refrigerated the rest of the dough & made a french bread out of it the next night. Very versatile & good texture - I will definately use this one again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2006

Great crust, my family loved it. Very easy to roll out. Baked 10 minutes, then added toppings and baked another 10, as recommended by others.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tara

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2006

I woke up this morning with the first thing on my mind being RATE THIS DOUGH! Last night I used this recipe to make pizza and calzones and it was PERFECT. I don't know if it was entirely this recipe or the new whole grain flour I used from Healthy Choice, but the taste and texture were very good. So, yes, I used the whole grain all-purpose in lieu of the bread flour (which I never use these days). I used the dough cycle of my bread machine and when I began to roll out my dough it was an absolute pleasure. It was doughy and yeasty, but no too sticky. I added parmesan cheese and pizza herbs and garlic to the dough which yielded a flavorful, flexible dough that rose slightly (not too thick). When I have used other pizza doughs, they have been rather hard to manage in comparison and have risen so much during baking that the recipe for pepperoni bread (also found on this site) was too "bready" in a lot of spots. I may still alternate w/ other pizza dough recipes, but at this point, this is by far my favorite, especially for calzones and pepperoni breads.

Was this review helpful? [ YES ]
54 users found this review helpful

Reviewer:

DigginDiva

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2006

My friends raved and raved about the pizzas that this crust recipe produced! I followed previous suggestions and baked the crust only for 10 minutes and then 10 minutes more with the toppings on it. Great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristina McLinden

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2006

I have tried this about a dozen times. I have gone back and forth between three and four stars, with work this recipe is great. Each time (as I don't have a kitchen mixer) I have put the dough together by hand. First thing is about 4 and 1/2 cups into adding the flour it gets real dry, the first time I added water which by the time I was done resulted in a sticky dough. At the four and a half cups mark now I turn the dough out and kneed the remaining flour by hand. This works great and the dough rises perfectly. No fault of the creator of the recipie: Without bread flour the dough is okay (doesn't rise well but is edible). AP flour only works if you add gluten to the mix. While the yeast is proofing I put together the dry mix flour, salt, gluten (at 3/4 tablespoon per cup of flour), and spices. Like I mentioned above at about four and a half cups of the mix I kneed the remaining in by hand until the dough is no longer sticky. Lastly the dough has consistently been too doughy after baking (even after baking the crust first then rebaking with toppings). This is perfectly resolved with a pizze stone that fixes the problem.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Brandon Swanson

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2006

great crust. i used a bit more wheat flour and a bit less white, turned out well. makes a difference to use a pizza stone, comes out alot better on the stone than anything else..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GREGSGIRL63

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2006

This works really well. The dough is easy to work with and is chewy and tastes great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sobachatina

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2006

Good dough thanks Stephen! Make sure you have plenty of time cause it’s a little time consuming, in my case it was I also made the sauce. Oh and kneading that dough sure gives a good arm workout.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChickadeeD

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2006

This dough is delicious. It makes 3 large & a small "kids size" pizza crust.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mina

Cooking Level: Expert

Living In: Decatur, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2006

This pizza crust was delicious! I followed the recipe almost exactly except I used all purpose flour instead of bread flour and cooked the dough by itself for 10 minutes as recommended by others. I found the dough to be too runny (I added more flour to it) and a bit difficult to work with (but then I'm a total amateur at this) but it still turned out wonderfully. Will try adding spices to the dough next time as well!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supernova

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2006

I make this dough in my bread machine, and it turns out great. You just put the liquid ingredients first and the yeast last, and allow first rise in the machine. After, roll it out, top, and bake as in the recipe. Just a tip if you divide by three to make only one crust, 1/2 pack of yeast, not 1/3. It rises better.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

MrsSid

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

Excellent pizza dough! Whole family loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

We just had Pizza made with this dough and it was the best I have EVER made. We had NO left overs.....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TANJA1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

Excellent pizza dough! I just used all-purpose flour because that was all I had on hand, but the result was beyond all expectations. Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cocotte

Cooking Level: Intermediate

Living In: Bourges, Centre, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

Great texture, fun recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. C

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

This Pizza Dough is excellent, i was so suprised! I couldn't believe i made it... Hubby and kids loved it!!! No need to buy frozen pizza crust anymore. I didn't have wheat flour nor bread flour, and just used all purpose flour, and like suggested by other members, i seasoned the dough. Like i said, it was excellent even like this...5 Stars

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Iman

Cooking Level: Intermediate

Home Town: Riyadh, Ar Riyad, Saudi Arabia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2006

I have tried so many pizza doughs looking for the perfect one. I had one from Julia Child's baking book that was my favorite for awhile, but this recipe is the bomb! I discovered this one about a year ago. It doesn't look like anything special from the actual recipe and I only tried it because of all the great reviews. I discovered the reviews are true. I've made this plain and I've made this with a couple of Tbs of Italian/Pizza spice added. It always comes out great. I use a pizza stone and prepare a baker's peel with cornmeal, which gives a nice crunchy pizzeria style bottom crust. If you haven't tried this yet and are looking for a good pizza crust you'll be pleased by this one.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Caissa

Cooking Level: Expert

Living In: Everett, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2006

delicious! Thanks for a great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENSG

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Washington, D.C., USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2006

This was a good recipe and it was fun to use something different from my normal recipe, although I did add 3 tablespoons Italian seasoning. This did turn out a little more "springy" than my regular recipe, and it took a little extra patience to roll it out on my pans. I really like the amount of salt. It was a nice chewy crust with a slightly salty flavor that was so good. I made two small pie-pan sized pizzas for a "New Baby" meal for some friends, one regular-sized pizza for our family and then had enough dough for 4 breadsticks. I also generously sprinkled cornmeal on my pans for a crispier bottom.

Was this review helpful? [ YES ]
2 users found this review helpful