Reviewed: May 16, 2009

This pizza dough is a great basic recipe. I will use it again and again. I did reduce the liquid slightly, as some others have recommended.

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Marsha

Cooking Level: Expert

Living In: Mequon, Wisconsin, USA

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Reviewed: May 8, 2009

Great recipe, only adjustments I made (after attempt #1 yielded some soggy dough in the middle) is to roll it out thinner, raise the bake temperature to 400 and keep it in the oven for 10 minutes longer. That's because I used a cookie sheet. My sense is that if you have the proper equipment - pizza pan with holes or pizza stone - the soggy problem will go away.

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DorotaU

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Reviewed: Apr. 30, 2009

Great recipe. Easy and fast

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MOMMY 2 XO & XY

Cooking Level: Expert

Home Town: Clayton, Alabama, USA

Living In: Bolling Afb, D.C., USA

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Reviewed: Apr. 27, 2009

not enough flour or too little water ? came out like spoon bread

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ron e

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Reviewed: Apr. 19, 2009

Made one batch in my bread machine (dough only) and mixed another batch up by hand....had company for dinner and everyone raved about the pizza!! (per another's suggestion, I used the Best Marinara Sauce Yet recipe from this site.) A real keeper!!

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Sonja

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

Increase the flour to 2 1/2 cups and bake (with toppings on it) for 20 minutes at 400 and you'll be pleased with what you get. We also let it rise a little longer.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Apr. 16, 2009

This recipe is a keeper! Excellent results even though I used all purpose flour. I found it was necessary to use two and a half cups of flour as suggested in other reviews. I also added the olive oil after mixing all the other ingredients.

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Mona

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Reviewed: Apr. 16, 2009

This was really easy, and it turned out absolutely fantastic! Thanks!

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CATESTAR

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Reviewed: Apr. 15, 2009

i use this recipe to make dough for calzones. its simple and yummy. when i am mixing the ingredients i warm the oven to 200 degrees and then turn off and let the dough rise in there. i also like to add some italian seasoning and it makes a yummy flavour and also the flecks give a nice appearance to the dough! thanks for the recipe

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svnb

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Reviewed: Apr. 15, 2009

We absolutely LOVE this recipe! It's so simple to make, yet the taste is great! I totally recommend this recipe!

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mistymeadow

Cooking Level: Expert

Home Town: Boone, North Carolina, USA

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Reviewed: Apr. 13, 2009

Comes out perfectly every time and any combination of herbs and spices make it anyone's personal favorite!

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cidadams

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Reviewed: Apr. 10, 2009

I think this recipe is wonderful. I use my bread machine to mix the dough and use about 2 1/2 cups flour otherwise it is too sticky for me. It is easy to adapt if you like more flavor in your crust, just add whichever seasonings you prefer. Good basic/starter dough.

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Karen

Cooking Level: Intermediate

Living In: Greeley, Colorado, USA

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Reviewed: Apr. 10, 2009

Forget about cooking this for 20 minutes. The topping was melted just right but the bottom was not cooked, actually it was white after 20 minutes. I think I will take one of your reviews and try all purpose flour and bake the dough for 15 minutes before cooking the rest at 400 degrees.

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roz's house

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Reviewed: Apr. 9, 2009

I love the Recipe! It turns out great when being baked with a pizza stone. I cook it at 500 degrees. The only thing I do different is add more flour. About a quarter cup or so. Some times I'll throw in some minced onions and a pinch of savory and margoram just to mix it up a little bit.

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windblownmonkey

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Reviewed: Apr. 7, 2009

Wow! I've been using the Jay's Signature dough from this site for years and thought it was the best, but once I tried this one there's no going back! I gave it a shot this weekend with the chicken pesto pizza recipe from this site, baked it for about 30 minutes at 400 degrees and it was perfect- golden, chewy, not bready at all. Will use this recipe from now on- thanks!

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Apr. 5, 2009

I've tried half a dozen pizza dough recipies over the past ten years and this one is the best. I agree that bread flour is key.

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sarahelizabeth

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Reviewed: Apr. 1, 2009

We love this dough! After I made it the first time, we decided to have pizza night every week. Thank you so much for the awesome recipe!

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bttrflybabydoll

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Reviewed: Mar. 28, 2009

I used my bread machine. Sticky, so I added flour when rolling it out but will try adding a bit more to the recipe next time (as another reviewer stated). Took it from the machine to the pan. My kids loved it. And they are tough critics. One son, who came home after I made it had to be convinced we didn't but it. This one I will keep handy.

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CathyW

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Reviewed: Mar. 24, 2009

Awesome recipe! I will use this one again and again. I live in pizza town, and to have the economy tank and still get to have pizza is a godsend! Maybe not as good as the Italian restarants in the woodburning ovens, but still yummy! Very easy - try it! Mmmmmmmm. . .

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tiffany13

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

while I customized this recipe to lower size I did pretty follow ingredients perportionetly, baked on pizza stone at 450 for 20 min, will reduce temp and time next time, needs close watch near end of baking as browns up quick

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