The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 19, 2009
I've been making this recipe for years the only difference is I use 2 1/2 cups flour and I use a little garlic butter when i roll the crust.
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Cooking Level: Expert

Living In: Jackson, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 10, 2009
pretty good. my first pizza! Roll this out thiiiiiiiiin because it rises in the oven even if it doesn't before you roll it. I used all purpose unbleached flour in place of the bread flour. And it turned out fine!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 5, 2009
Everything turned out great! The only thing I suggest is upping the temp to 400 instead of 350, after 20 min it's still doughy at 350. Otherwise turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 4, 2009
I loved this dough. I let it rise for an hour instead of 30 min. Added some chopped fresh basil and garlic salt for a little zing - the crowning glory of my Tuesday evening.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 2, 2009
I altered the recipe slightly. After combining the yeast and warm water, I let it sit for about 10-15 minutes. Then I added THREE cups of bread flour (you might think its a lot but it works wonders---its less sticky!), 1/2 teaspoon of dried basil, and 1/2 teaspoon of parsley flakes. I let the dough rise for about 30 minutes, punched it down, and let the dough rise again for another 30 minutes. I also set the oven to 400* to get that crispy crust. Wonderful recipe :) Thanks again!
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Cooking Level: Intermediate

Home Town: Garden Grove, California, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 1, 2009
It was ok the yeast in my dough didnt rise so my crust was flat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2009
AMAZING!!! The only two things I changed was I used half wheat flour (1 cup white baking flour & 1 cup wheat flour) & added a few spices (garllic powder & oregano). I cooked for 15 mins because I had wheat flour and man o' man! It was sooo tasty!!! I'll be making this for my family more often. I gave it to my husband, and all of my family inlaws and they all loved it as well, which made me feel nice because this was my 1st pizza I have ever made! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 18, 2009
Very easy to make and delicious! I cooked one batch on a pizza stone and one in a cast iron skillet. Both were great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2009
Great recipe and very easy! Made it for friends over the weekend and everyone loved it. We added a bit more flour to make it workable, and will add a bit more salt next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 11, 2009
The dough tasted ok, but I found I needed to add lots of flour to make this a good consistency to work with. I doubled the batch, and even after adding more flour, the first serving stuck to my stoneware. I added even more flour to the second serving and had better luck. I probably will try a different dough recipe next time.
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Jes

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 11, 2009
Very good tasting dough. It did not rise very well for me - I'm not sure if it's our altitude or the temperature in the house. Anyway, it was plenty of dough for a medium size and small pizza. Will use this recipe from now on for pizza night.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Oct. 8, 2009
A great crust! I doubled and made 2 thick crust 16 inch pizzas. I probably could've done 3 thin crust. I also added 1.5 tsp garlic powder, 1/2 tsp black pepper, and 1 Tbs Italian seasoning.
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 7, 2009
It was really good except that I found it really sticky so I added another 1/2 cup or so of flour.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 5, 2009
Huge hit!!!! Reviews helped alot. Have made 50+. Added 1/2 tsp garlic powder and 1/4 tsp Italian Seasoning. If dough sticks to your hands, add flour, it won’t hurt. Dough is best worked when left at least 2 hrs. Cooked dough at 425 for 10 mins, put on toppings and back in for 9 mins.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 4, 2009
My first time making pizza dough from scratch for zeppoli. They came out great and tasted like my mom used to make. They were not dense or chewy at all.
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Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 26, 2009
After making this many times for pizza, I just baked again on a round pan, but plain. Yes, plain on a pizza pan, no sauce, no topping. After cooled, we eat for breakfast spread with butter mixed with marmalade or jam. Simply amazing.
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Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 26, 2009
My first time ever making pizza dough and this was perfectly easy! My bf is particular about thin crust and this turned out delicious. I added dried dill and oregano to the dough and it gave it a beautiful color. We used the extra dough to make strombollis and since this was a thin crust it cooked perfectly! The only reason I'm not giving it a 5 star is that I think the dough needed more salt and the oven (which we rarely have to turn up) I had to move up to 380 to get a crispy crust. Thanks for this recipe!!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 25, 2009
Sorry, but this recipe was terribly disappointing. It needed an additional 1/2 c flour to even make it manageable and the outcome was, well, disappointing! I worked it as thin as possible without tearing but still it baked up wrong. SUPER bready & thick. Maybe that's the way it's supposed to be, but not to my taste; sorry!
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 18, 2009
Absolutely the best pizza dough recipe I've ever used. It's really hard to find a recipe that doesn't make really thick crust. This crust is thin, but not too thin, crunchy on the outside, and chewy on the inside. I did also use a pan with holes in it to help with the crisping, though. Still, it was delicious, and so fast and easy to make. I'm definitely using this recipe any time I make pizza from now on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 16, 2009
Have added this dough recipe to my recipe box. My husband doesn't like a really thick pizza dough but he doesn't like it thin either. This was just perfect for my Pampered Chef pizza stone. Will use it from now on.
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