Reviewed: Nov. 3, 2012

This was easy to make, my family decimated that pie in 2 hours! I think the trick is not to overwork the dough. Just proof the yeast, mix all the ingredients, let it rise, roll it out, top, bake. Nice and quick, thanks for the recipe!

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Reviewer:

sharrlamb

Reviewed: Oct. 31, 2012

Bread flour folks -- the recipe calls for "bread flour". If you use regular old white flour then it's not fair to review the crust as not rising properly or saying it's thin and crispy crust. This crust was nearly 2 INCHES THICK when I made it using King Arthur bread flour and grocery store brand yeast. I doubled the recipe and made it in a jelly roll/sheet pan bakery style. You also need to be aware that most yeast packages say to add a teaspoon or so of sugar to help proof it. That's in addition to the sugar called for in the recipe. Getting the water temp right for your yeast is crucial as well. Our crust was fluffy and thick and wonderful. SO easy. Used the bread proofing button on my oven which heats to 100 degrees for 30 minutes -- just covered the bowl with a towel & popped in the oven to rise. Worked beautifully -- more than doubled in size. Next time will experiment with adding herbs and garlic to crust. Don't forget the bread flour!

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Reviewer:

Erin

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Oct. 31, 2012

I work at a farmers market during the summer and this dough was great on the grill.

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Reviewer:

kitchen78

Cooking Level: Intermediate

Home Town: Shaker Heights, Ohio, USA

Living In: University Heights, Ohio, USA

Reviewed: Oct. 31, 2012

This dough is soft and tastes great: however the alterations I made were as follows: Add 1/2 tbsp sugar with yeast and warm water (and then add the remaining sugar later on with the flour and salt). Before you put the pizza on the pan to bake it it is important to aerate the rolled out dough by pricking the dough with a fork all around it. I also made sure to lightly oil the pizza pan to avoid sticking and baked it at 375 for 20 minutes. It turned out perfect! My husband and son LOVED the pizza. This recipe will definitely be used in our home often!

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Reviewer:

Lauren

Reviewed: Oct. 31, 2012

Overall this easy peasy pizza crust is GREAT! I was able to get 3 very nice 14" pizzas out of this one batch! This is a great easy recipe but I did have to add 1/4 cup extra of flour. To add a little extra touch, I also added a bit of garlic powder & italian seasoning. Thank you for a GREAT quick & easy recipe!!

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Reviewer:

TRELLA72

Reviewed: Oct. 23, 2012

I made this recipe, following the instructions, and it turned out wonderfully! For those having issues, make sure your flour and yeast are at room temperature before use.

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Reviewer:

sapphireblu76

Reviewed: Oct. 11, 2012

Like many other reviews have noted, i needed about an extra 1/3 to 1/2 cup flour. I did use bread flour and had good results. I would use this recipe again, made a nice, tender crust, not too thick or thin.

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Reviewer:

fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

Reviewed: Oct. 9, 2012

I made this recipe and has came out fine each time.

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Reviewer:

UkieKozak

Cooking Level: Intermediate

Home Town: Belle Vernon, Pennsylvania, USA

Living In: Charleroi, Pennsylvania, USA

Reviewed: Oct. 5, 2012

Added some rosemary and oregano, turned out very well for my first pizza in Thailand. Cut the recipe down a bit since the pans (and my convectional oven) are quite small. Added some olive oil to a bag and saved in the fridge for next time.

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