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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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Mar. 23, 2009

Great recipe! I've finally found a basic pizza dough recipe that bakes the way it should. It's always cooked throughout and doesn't brown too much.

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zumalynn

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Reviewed: Mar. 17, 2009

Quick and easy, thanks!

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oceline

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Mar. 15, 2009

all-purpose flour works just fine! but make sure to use 3 cups of flour instead of 2

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Krystal

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Mar. 14, 2009

This was very good. However, I found the dough wasn't cooked (or even close to being cooked) at 20 minutes. I ended up cooking about 40 mins, and it still wasn't cooked through. Next time i'll actually bake it a bit before putting toppings on it.

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crazy4chickpeas

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Mar. 7, 2009

I used the same ingredients but after baking for 350 degrees for 20 minutes, I baked it at 450 degrees for about another 20 minutes or until golden for a very flaky and crispy crust.

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resmittaye1

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Reviewed: Mar. 4, 2009

A little bland so I added some basil and oregano to the dough and little more salt. Very easy and fast with great texture! Think hand-tossed dough from Pizza Hut. Thanks!

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Molissa

Cooking Level: Professional

Home Town: Henderson, Tennessee, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Feb. 24, 2009

I have never made my own pizza dough before.... this was quick, easy and even the picky 8 & 11 year olds ate it up ! ...YUM!!

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CHRISTINE56

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

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Reviewed: Feb. 23, 2009

This dough was delicious! I substituted garlic salt for regular salt for just a little more flavor and it turned out great and added the extra flour. A great toddler friendly food because the crust ends up still being really soft once it's cooked.

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kendallm81

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Reviewed: Feb. 23, 2009

I make this with exquisite pizza sauce from this site. If you use the Kitchen Aid Mixer, this is pretty much no work, and is the best pizza I've ever had.

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LuckyMonika

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Reviewed: Feb. 20, 2009

I love this recipe! I've tried a few so far, and my family keeps asking for this one time and time again.

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AdrianaL

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Silver City, New Mexico, USA

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Reviewed: Feb. 17, 2009

It was so easy and quick to make.. the bread flour made a huge difference.. easy to work with.. and very tender when it's done! Thanks for sharing! I made 5 pizza's at one time w/ this recipe!!

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CHRISTIIRVIN

Cooking Level: Expert

Living In: Clinton, Illinois, USA

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Reviewed: Feb. 12, 2009

I've only attempted to make pizza dough a couple of times, but this was the best! Better than any pizzeria I've bought dough from and I couldn't believe how well it turned out. I ended up using close to 3 cups of flour, otherwise it would have been too sticky like other reviewers said. I just used all-purpose, not bread flour. I let mine rise a little over an hour and it at least doubled in size. I sprinkled a little cornmeal on my pizza stone first and poked holes all over the dough with a fork. I baked it at 400 for 10 mins, then added my toppings and baked another 10 or so. Perfect thick crust...chewy with a little crisp. This is a keeper.

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mrscoffeymaker

Cooking Level: Intermediate

Home Town: Chico, California, USA

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Reviewed: Feb. 5, 2009

I loved this dough, I did use 1 spoon less olive oil. It is a 5 star pizza dough!

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Lisa

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

Two cups of bread flour??? I don't think so. This recipe requires at least and additional cup in order to make a proper dough. Otherwise it is too sticky and unworkable. Otherwise, it's a good basic pizza dough recipe.

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echo3000

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Reviewed: Feb. 1, 2009

I followed the recipe, as far as the ingrediants go exactly. I mixed everything in my Kitchen Aid mixer with the paddle attachment until mixed then used the dough hook and kneeded it for a few minutes. I added a little more flour while it was kneeding until it was the right consistency. The only thing you have to be aware of is using the right yeast...Be sure to use the regular active dry yeast, not the rapid rise. I made that mistake the first time I made this and the dough didn't rise very well. Also be sure that the water is at the right temperature, it makes a difference.

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LBI215

Living In: Albany, New York, USA

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Reviewed: Jan. 31, 2009

Wow! This was awesome. Didn't have bread flour so used regular. Also took suggestions and added garlic powder and Italian seasoning. This will be my standard pizza dough recipe!

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