Reviewed: Nov. 8, 2009

Excellent! Love making homemade pizza dough for our normal Friday night pizza...so much better than store bought! I used the sponge method and found (like others) that I needed to add at least 1/2 to 1 cup more flour to get the right consistency. Very nice pizza crust...give it a try, yummy!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Nov. 6, 2009

Fantastic....super thinned crispy.Had to bake all 3crusts since d kids and my husband loves it.he even fight for the last slice with them.Requested to make them again tomorrow.I thought i will just stick on Jay's signature,i love that too ...but i like this one much.This will be surely the signature pizza of d house evry weekend.Super!!!Great pizza...thanks Nandita.

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sakurambo

Cooking Level: Beginning

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Reviewed: Nov. 5, 2009

Awesome!

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goodbread

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Reviewed: Oct. 29, 2009

Excellent dough!! My boyfriend and I loved this crust very much. I brushed the edge with olive oil right before it went in the oven and it came out a beautiful golden brown. Crispy on the outside and soft on the inside. I did the sponge method because I'm familiar with that method and wanted the dough for that night. Also I put the other half in a plastic bag and stored it in the fridge and made it for lunch the next day. Definitely 5 stars.

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jaspr711

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Reviewed: Oct. 13, 2009

I just got done eating my pizza and it was great! Everyone loved it! It is just like my local pizza shop. I used the sponge method and it was really easy and the dough is easy to work with. Just what I was looking for, a nice thin crust. I don't know why this is not more popular on this site. I tried Jay's signature pizza the other day and we didn't like it at all. This one is the best. Instead of ordering out on pizza night, I will be making this! Thanks! If you don't have a pizza stone (I don't)make the pizza on your pan and when it is almost done slide directly onto the bottom oven rack to finish. It works great!

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nojosmom

Cooking Level: Intermediate

Living In: Orefield, Pennsylvania, USA

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Reviewed: Oct. 7, 2009

I did the Overnight method Cooked it on a Pizza stone Added 1/4 Bread Flour to the mix. The recipe needed more flour than was Printed. Tasted Wonderful.

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OMGCookin

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Reviewed: Aug. 21, 2009

I love this crust!! I made it a few weeks ago and it was totally soggy, but that was because all I had was a sheet pan to cook it on:( I bought a pizza screen and put a piece of parchment on it. The crust turned out fantastic, and very thin! Thank you!

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joyfuljoyous

Home Town: Austin, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jul. 20, 2009

I love this recipe. I tripled the recipe, as I have a large family. I baked 3 of the pizzas and froze the remaining 3 for a quick meal on another day. I had to add about an extra 1/2 cup of flour per batch. The only complaint I have is that it didn't brown well on the bottom of the crust. I used a baking stone sprayed with a little olive oil. I really liked the thin, crispy texture though. This recipe is definitely worth keeping.

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AllisonH

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 2, 2009

I've been searching for a really good wheat crust that doesn't taste like cardboard. I gave up and decided to compromise by using half wheat/half white, and I tried it with this recipe using the overnight method. A definate winner. I might experiment with whole wheat and add some gluten sometime, but for now, my family really enjoys this recipe with 50/50 for our weekly pizza night.

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diane

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Reviewed: Apr. 10, 2009

Okay I made this recipe today, it came together easy and I like others had to use more flour than the recipe called for. After the rise, a professional pizza maker, made these comments. "It didn't stretch easy and tore. Thought it tasted a bit too salty (I used the 1 tsp sea salt)." On a personal note, the dough did rise well and tasted good too. A good dusting of corn meal on the pizza stone is highly recommended. Over all, it is a fairly good recipe, definately needs some tinkering with. I might give it a try some other time...

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Dan

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 3, 2009

Made this crust the other night using the sponge method! Thought recipe was very easy, did have to add more flour but was expecting that, added a pinch of brown sugar... Made Stromboli with the dough and it turned out fantastic! Brushed the dough with a butter/ herbs mix and was a great touch but not needed! My bf wants me to make it this week again!!

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MaggieMayApples

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Reviewed: Mar. 5, 2009

Great crust! I did have to add quite a bit of extra flour to make the dough 'kneadable.' However, it worked great! I did the 'sponge' method; I used warm water and fed the yeast a little sugar, let sit for 40 minutes with the 1/2 c flour, then added everything else. When all the kneading was done I put it in a warm oven and let it rise for an hour. It was so easy to toss and shape! I had to cook it a bit longer than stated, but the flavor was great; I didn't add anything to it. Wonderful, chewy, pizza-crusty flavor! Thanks for a wonderful recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 12, 2009

Wonderful pizza crust. This was like pizza parlor crust for sure and it came right out of my oven from a metal perforated pizza pan. Crisp outside, soft and tender inside. Nice flavor too. This gave me 2 large pizzas. The only drawback on this one is the time it takes, you have to allow half a day to make this if you do the quick sponge method. But so worth it...many Thanks!!!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 7, 2009

I'm terrible when it comes to making anything with yeast and where there is kneading involved, but this turned out great. Had to add a little extra flour during the kneading process and I kneaded for 15 minutes. I used a packet of quick rise yeast and followed the instructions for the shorter version (not the overnighter)

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Janet

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Reviewed: Jan. 31, 2009

I made this recipe according to directions and must admit that I liked it much better than any other pizza crust that I have tried. I did bake it on my baking stone @ 450F, and got excellent results: the interior crumb was tender, and, due to the absence of oil, had excellent gluten strands[better than I have ever found in pizza!] with also those awesome tiny air bubbles all over the outside of the crust. A must for any artisan baker!!! SUPER!!! Note: it did require more flour than it called for whenever I kneaded it... about half cup more, perhaps.

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hautegourmet

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

This recipe was excellent. I prefer this one to 'Jays Signature Crust' which seems to me the more popular one on this site. For everyone who loves more authentic thin crust pizza...this is definitely the way to go.

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Cookie

Cooking Level: Beginning

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Reviewed: Dec. 22, 2008

This crust was awesome! The dough seemed like a mix of 2 of my favorite Chicago pie joints- Pizza Metro & John's Pizza. I used the first crust for an all pepperoni, half black olive, half giardinarra and the second crust was reserved for a bacon and egg pizza for brunch the next day. Love the crust, saved it in my recipe box, and will make it again in the future.

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Holly

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Reviewed: Dec. 12, 2008

This is wonderful. I have made both the sponge method and the overnight method, and they both worked great. I usually only need one crust at a time, so I flatten the extra dough a little and freeze it. I thaw it in the fridge and then use it when needed. My husband now swoons over my homemade pizza. Made it tonight for friends and they requested the recipe.

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COOKIN LADY

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

This crust was the best I have ever had. Unfortunately I changed one small thing. Instead of regular sea salt I added garlic sea salt which enhanced the flavors even more.

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Shawn C

Home Town: El Cajon, California, USA

Living In: Schererville, Indiana, USA

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Reviewed: Nov. 29, 2008

This is a great pizza crust!! I never made a sponge before...and it was very easy. It definitely made the crust more flavorful! I have used this crust to make a sausage bread that is awesome!! Thanks for sharing this recipe!

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