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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Lisa Marie

Cooking Level: Expert

Home Town: Burbank, Illinois, USA

Living In: Oak Lawn, Illinois, USA

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Reviewed: Dec. 7, 2008

This was a good recipe for pizza crust. Better than pizza dough I.

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LAWESSEL

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Reviewed: Dec. 7, 2008

I only give it a 4 because the recipe had to be adjusted, but overall this pizza crust was great. I added an extra 1/2 cup of flour to the dough and it was still sticky, so I threw in a few more tablespoons while my KA mixer was kneading. I let the dough rise for 1.5 hours and it got nice and squishy. I pre-baked at 400 F for 7 minutes then topped and continued baking until the cheese melted. I will definitely use this recipe again!!

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amygoes211

Cooking Level: Beginning

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Reviewed: Dec. 1, 2008

I love this recipe and have made 4 pizza's in about a week. Just wonderful.

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ashathechef

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 24, 2008

I had a tremendous craving for pizza, but being lactose intolerant, I don't often fulfill that craving. For the topping, I used my non-milk cheese on my half, and hubby used American cheese on his half. For the crust, with a couple of small changes, I ended up with the best pizza dough in my (limited) repertoire! I used regular flour, 3/4 cup water, added basil to the dough mixture, and in place of 1 of the tbsps of the olive oil, used 1 tbsp garlic dipping oil. Crust (with toppings) was baked for about 35 minutes at 350 on a cookie sheet, then I raised the temp to 400 and baked it directly on the oven rack. Came out great, and hubby and I really enjoyed it!

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FiftiesKid

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Reviewed: Nov. 19, 2008

I used all purpose flour instead of bread flour. Makes a great crisp thin crust :o), when I made a small personal size pizza. When I made a larger pizza the crust was soggy in the middle. Even soggy this was a great crust. I have been trying for the last 2 to 3 years to find a quick and easy pizza dough recipe, this one is a keeper. I can't wait to try it with bread flour, I'm sure with the extra gluten it would make it that much better.

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3andcounting

Cooking Level: Intermediate

Home Town: Muscle Shoals, Alabama, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 15, 2008

Wish I had read the comments before making this. As written the dough is way too wet and soft. Definitely needed to add more flour. If you want a crispier crust at higher temp and lower the rack,

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aunt o'fun

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Reviewed: Nov. 5, 2008

I was incredibly happy with the dough. Texture was great, with a suprisingly good flavor. I suggest starting the dough in your bread machine.This way you can slam the ingredients together and sit back and watch some TV. Dough can be made ahead and stored in the fridge in a ziplock. I had no problems taking it directly from the fridge and slamming it into the oven.

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cbakerwitt

Cooking Level: Expert

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Reviewed: Oct. 29, 2008

My husband and I made this for dinner, and I was rather underwhelmed, even for something as basic as pizza crust. Read other reviews- you need to back down the water or be prepared to way up the flour, as we had to add about another cup to make it a dough instead of a batter. Also fairly bland, and the texture comes out more like soft bread than pizza crust, even after baking at 400 for 20 minutes.

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Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma Heights, Ohio, USA

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Reviewed: Oct. 11, 2008

I never knew pizza dough was so easy to make! In order to determine the temperature of water for the yeast, I just make it about the same temp. as a baby's bottle--you know the ol' test on your wrist thing. I had to add a bit more flour so it wasn't so sticky. Then I let the dough rise for a couple of hours, and then spread it out on a round pizza pan. I increased the temp. to 400 (as suggested by another reviewer) and cooked with all the toppings for 20 minutes. Came out great--I will never buy the canned refridgerator stuff again! UPDATE: I just made this again with disasterous results! I made it on a smaller, round pizza pan. Which made it thicker. All of the topping burned and the crust never browned--too thick! So I will use my square cookie sheet from here on out!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Oct. 5, 2008

This was the quickest and easiest pizza dough that I have ever made... I typically make my dough in the bread machine, but it is such a pain and it takes so long... With this recipe I can make pizza for the family in half the time, it is still homemade, cheap and yummy... I LOVE IT!!! My husband watched me make it and he was like "Seriously, that's it? I could even do that!"

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mwingham

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Reviewed: Oct. 3, 2008

great pizza dough! I do agree that the dough is a little wet when made as specified. I added about 1/3 cup more flour. The dough was light and fluffy without being overboard- my husband said a lot like digiorno- but better

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Lauren

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 26, 2008

This was my very first pizza dough! I used all purpose flour and as some suggested I used a bit more than the recipe called for. I let my dough rise for a full hour. I just ran the oven for a bit, shut it off and let the dough rise in there. Once risen I used my dough to make homemade pizza pockets! I used mozaarella, cheddar, pepperoni, and pre-cooked buffalo chicken bites for filling, wrapped the dough around it and glazed everything shut with egg white. I had a little leakage in the oven but that was my fault for not sealing properly. The resulting pockets were lightly crispy on the outside yet soft on the inside! My family loved these so much they ate the first batch immediately and I had to make it twice in one day!

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ssejaclop

Cooking Level: Beginning

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Reviewed: Sep. 24, 2008

This is my favorite pizza crust recipe! Next time I might try adding italian seasoning and garlic powder.

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JEST

Cooking Level: Expert

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Reviewed: Sep. 11, 2008

Great recipe, thanks for sharing. The only thing I'll add is... you know how when you roll pizza dough out, it keeps creeping back and not staying where you rolled it? Don't use flour, use olive oil! Just a few tbsp will do. It defies logic, but the oil actually keeps the dough from slipping back. It's delicious and SO much easier. Have fun!

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Rebecca Jarvis

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Reviewed: Sep. 5, 2008

I made this tonight and I was not that impressed. When I went to roll it out all I had was a huge sticky mess so I added more flour like others have suggested. It tasted pretty good but the middle was still a bit gooey when I took it out. It has potential. Maybe I just need to change it up a bit.

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oceans5

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

seems sticky, but it makes it spread well. if you just use a lot of flour to spread it out, you'll be fine. this is a keeper!

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Aug. 15, 2008

Great crust! Only the second recipe I've ever used so I'm like to get a few under my belt before I pick an all-time favorite.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 10, 2008

Perfecto! I added 1 clove of minced garlic and a bit of Italian seasoning to give it a little extra flavour. I also used this dough to make braided breadsticks and they turned out wonderfully! Thanks for the recipe.

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DEXTERSMAMA

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Reviewed: Aug. 7, 2008

I have tried another pizza dough on this site which I thought was great but just for something different I tried this one. My husband and I both think this is the best pizza crust you can make. I made the following changes: I only used 3/4 cup water, I mixed oregano, marjoram, basil and garlic granules to the flour along with the sugar and salt. I mixed/kneaded the dough in my kitchenaid and let rise for about 30 minutes. It didn't come close to doubling, but it still had a great flavor. Definitely 5 stars.

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princess_bailey

Cooking Level: Intermediate

Home Town: Tuttle, Oklahoma, USA

Living In: Denver, Colorado, USA

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Pizza Dough III

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