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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LJANAY44

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

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Reviewed: Jan. 31, 2009

I tried adding extra steps to this recipe...DON'T!! It does just fine as it is. It's a real good recipe and a really good Pizza Crust

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shellaire

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

I would add a little more sugar, but overall a great recipe.

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Donna

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Reviewed: Jan. 22, 2009

this turned out great. I am new to making pizza crust and I did take a few of the others hints and added my own spices.. I also kneaded it once after the first rise and let rise once more before baking it. It turned out great, nice soft fluffy and thick!!!

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Kelly

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Reviewed: Jan. 21, 2009

I've made this recipe a few times with my bread machine. It turned out perfect every time.

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bakergirl

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Reviewed: Jan. 20, 2009

Fantastic! Light, easy to combine with herbs or spices, and simple to make! I mixed in a healthy amount of Italian seasoning (probably 3 tbsp), some dried minced garlic, a little crushed red pepper. After letting it rise, I rolled it out and cooked it as required. Delicious!

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Laura

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Reviewed: Jan. 17, 2009

this was great! Next time I need to roll it out a thinner, but I definitely think its a great recipe

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la chef

Cooking Level: Expert

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Reviewed: Jan. 12, 2009

This is a very solid recipe. I've used it a few times now and have some notes: #1: I always put in herbs. Basil, parsely, thyme, oregano, and some garlic powder never hurts. I would highly highly recommend adding something to the dough. It just brings the pizza to a whole other level. #2:I knead by hand for about 7-10 min and let it rest for 45 min-1 hour (it doesn't raise quite as much as I'd like in 30 min.) #3: Put a pizza stone in a 475 degree oven for at least 30 min. before putting pizza in. This seems to help the bottom of my crusts from getting soggy. #4: CRUCIAL: Prepare pizza on floured parchment (NOT WAX) paper. If you can slide it off onto pizza stone, good for you, but I just cut the paper down to fit the pizza and put pizza, paper and all, on pizza stone. (Easier cleanup too.) (if you have a wood pizza board, this probably works just as well, but for those of us who don't, parchment paper works just fine.)

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Jenna

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

I did not like this dough. I spent a couple of years working at an award winning pizzeria,so maybe that's why my bar is set so high. The dough felt over-proofed even though I didn't let it rise longer than recommended. When I tossed the dough it tore very easily. Also, it stuck to my pizza stone. From other reviews it seems like people aren't tossing and stone firing their pizza. This just isn't the right dough for that.

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llamadu

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Reviewed: Jan. 3, 2009

Very good. I didn't have bread flour on hand, so used all-purpose. Added some italian seasoning and garlic powder. Added more flour, as it was too sticky without added flour. Turned on oven to 200, then turned off. Put dough in turned off oven for about 40 minutes. Dough just about doubled. Had no problems rolling out on floured counter and rolling pin. Put dough on pizza pan that has the little holes already in the pan. Then put some fork holes throughout the dough and prebaked for 10 minutes at 400 degrees. Pulled out of oven and then added sauce, pepperoni and cheese. Put back in oven to brown. Pizza dough had a great taste. Was not crispy, but the taste made up for the difference. A pizza stone would probably make a crispier crust. Used Easy Pizza Sauce I from this site. It was a good combination.

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SANDIEGOCINDY

Cooking Level: Expert

Home Town: Mexico, Missouri, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 27, 2008

After reading the reviews I started w/2 1/2 cups of flour and did have to add a bit more to make workable dough after rising 1 hour. Pre-baked 5 mins in 400 degree oven. Topped w/sauce, mozzerella, pepperoni, italian sausage, onions, mushrooms, and black olives. I made 3 batches and made 1 thin crust on a large cookie sheet, 1 "hand tossed" type of crust on a small cookie sheet, and 1 batch of breadsticks. Pizza was really good (even though I forgot to add garlic powder and italian seasoning into the dough) but the bread sticks were only so-so. After we finished the breadsticks I realized I should have let them rise again after shaping, so no fault of the recipe at all !LOL! I do suggest starting w/the extra flour and adding seasonings before cooking. I wouldn't call the crust "dull", but it would have been even better had I remembered to add the seasonings.

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MaBell

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Green Forest, Arkansas, USA

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Reviewed: Dec. 24, 2008

This dough is awesome!!! Very little exp and wanting to make homemade pizza for Xmas Eve. Was frightened since the dough didn't raise as it should in the 30 mins but I spread it on the pan anyways and hoped for the best. I was not dissapointed and will never buy a pizza shop pizza again. Was actually told I should open my own shop! A little extra dough ( maybe a 1/4 cup) and don't worry about "mixing" too much. Just throw it a bit by hand in the bowl. Toss it as a ball into a 200 oven for about 10 mins and spread on a pan.

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Widow Maker

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Reviewed: Dec. 22, 2008

Awesome on a pizza stone, but struggles on anything else. Not that I've found a pizza dough that didn't . . .

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Jonathan S.

Cooking Level: Expert

Home Town: Chama, New Mexico, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 19, 2008

Eaaaasssssyyyyy! Very good for any pizza recipe. Why buy, when you can make?

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OLGA

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Reviewed: Dec. 14, 2008

The dough is okay. But it took another half cup of flour or so just to make the dough workable! It was a nasty sticky mess before i did that.

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krzylittlecara

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 12, 2008

This was our 1st time ever making pizza & it was delicious(easy too)! We had to let it rise for at least an hour though & we cooked it for 45 minutes. Thanks so much!

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