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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hdgrimes@gmail.com

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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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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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GISI2B

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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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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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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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Isabelle

Cooking Level: Intermediate

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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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log man

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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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jvfalcon

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Louisville, Kentucky, USA

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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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Norwedish Princess

Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

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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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JAYLEN

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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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SPOTTYSCOTTIEGIRL

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: El Paso, Texas, USA

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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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Dani

Cooking Level: Intermediate

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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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BrendaJ

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Reviewed: Sep. 9, 2009

I made 3 batches of this and each one needed about 1/4 more flour added. I also added some garlic to the dough. It is easy stuff to work with and comes out with a nice crunch. I did prebake mine for about 5 min at 475 then added the toppings. This is a very easy pizza dough to make and we did enjoy it.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 4, 2009

Good recipe, not the best but I will for sure make the changes in another review and then I am sure it will be a 5 star.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Sep. 4, 2009

The four stars are for the fact the recipe doesn't call for enough flour, in my opinion. With the few changes to the recipe I made would have to give it five stars. Having said that this is my new dough recipe for pan pizza. The amount of flour listed did not work. In the end it needed about another half cup or so. Used a stand mixer and after the two cups called for just added flour a little at a time till the dough pulled away and formed a ball. With the extra flour it window paned nicely and was very easy to work with. I baked it at 425 deg on a pizza stone until the cheese and edge was nice and browned. My personal preference is for a more well done pizza, if I can use that term. Also added half tsp. Garlic Powder and Italian Seasonings to the dough, another personal preference. Had no problem with the center being under cooked or doughy but I think the stone really helps with that. Cut off about a quarter of the dough since there was more than enough for the size of my stone and used the extra for bread sticks on a smaller stone. Next plan on using this recipe for Calzone, think it will work really well.

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Crazee Biker

Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA

Living In: Kingston, Washington, USA

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Reviewed: Sep. 3, 2009

I made this twice and both times were disappointments. The dough is way too sticky as written, and it turned out crispy on the edges and way too much like bread in the middle. I spread it out as thin as I could without tearing it but it was still like a pizza bread.

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vayacondia

Cooking Level: Expert

Living In: Huntington, West Virginia, USA

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Reviewed: Aug. 30, 2009

The dough was pretty dough-y and thick. I put too much cheese on the one I made and it made the pizza really heavy. I would recommend a pan with holes or maybe not let the dough rise as long (I let it rise about 40 minutes). Otherwise pretty good.

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