The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 13, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 7, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Mar. 9, 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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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Feb. 13, 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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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 9, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 2, 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 12, 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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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Home Town: El Cajon, California, USA
Living In: Schererville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 16, 2008
Crust was simple, it rised properly. I added some garlic powder prior to baking, it seemed to add some needed flavor. I also brushed olive oil and sprinkled sea salt to the edges of the crust. It really added a nice color and flavor to the pizza crust.
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Cooking Level: Professional

Home Town: Arcata, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 1, 2008
Excellent. The final product had a chewy, crispy crust that was thin in the middle and a little thicker around the edge. I made a double recipe using the sponge method. I had to put the dough in the fridge during rising to slow it down a little so that it wasn't ready before I was. Friends were over for pizza and they all commented on the crust. I will definitely use this recipe again. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 27, 2008
I very nearly tossed this out and started again with another recipe. I'm using the cold rise method, and no matter how the pizza turns out tomorrow, the dough I'll end up with has little in common with the recipe as written. I double checked the measurements, because it was so highly rated I thought I must be doing something wrong. I lost track of how much more flour I had to add to get it to a kneadable state, but it was at least a cup, probably more. As written, sticky, unworkable.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 13, 2008
I doubled the recipe and froze three separate bags full of dough. I made one pizza with pizza sauce and it turned out pretty good. I made one a white pizza and that is where the five stars comes in. The dough is chewy and tasy with a bit of crunch on the outside. A definate keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 24, 2008
Finally a crust that doesn't taste like bread! I did the overnight method, and also needed another cup of flour. Used my Kitchen-Aid with the dough hook and added a little bit of italian seasoning.
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Cooking Level: Expert

Home Town: Rochester, Minnesota, USA
Living In: Dickinson, North Dakota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 1, 2008
Easy to make, but as is it's a little bland. I added more salt and some italian spices to give it flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 23, 2008
Wow, this is the best pizza crust I have ever made. I have been on a decade long search for the perfect crust and I have finally found it. The other crust recipes on this site taste more like bread and not a real crust. This recipe was crunchy on the outside and chewy soft inside and the perfect hight--not too doughy. Using the sponge method, I didn't have to add any more flour like other reviewers. I did add more salt and some garlic powder. I used half of the dough to make cheesy bread sticks and the other half to make pizza. My husband, after eating a piece, asked if we could have pizza again the next night. Definitely a keeper.
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Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA
Living In: Martin, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 20, 2008
I used the sponge meathod. The recipe also doubles easily. Great texture. I agree with some of the comments to add seasoning. The second time I made it I added a little sugar, garlic powder and oregano. That made it a 5.
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Cooking Level: Expert

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