Reviewed: May 25, 2012

This is a wonderful pizza crust! I've tried many others and been disappointed. This one is a keeper and worth the little extra effort of having to plan ahead of time.

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Reviewer:

Cindy

Reviewed: May 25, 2012

This recipe is a bi-weekly staple in our house.

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sugardolly

Reviewed: May 20, 2012

Good crust. I accidently made the starter with all of the water instead of just 1/2 c. and it turned out fine.

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Reviewer:

Sara Louise

Reviewed: Mar. 20, 2012

I followed the sponge rise method and was mostly satisfied with the results. The dough was very sticky throughout the entire process. Although I didn't measure the exact amount of extra flour used, I'd estimate it was about a cup. This is the reason for the 4-star rating.

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LHDSCHMITT

Reviewed: Mar. 7, 2012

Not bad, but not great either.

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jannie5277

Reviewed: Feb. 26, 2012

Excellent crust. I used the sponge rise method and it worked well. I also had to add an additional cup of flour. I found the dough stuck to the bowl when I was letting it rise, but in other recipes, I've greased the bowl rather then flouring is. I'll try that next time. I also rolled the dough out into cornmeal as I love the texture it gives. This flat, crispy dough was reminiscent of the Italian forno oven baked pizzas and I loved it! Now if only I could somehow install a forno oven...

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jstein

Reviewed: Feb. 10, 2012

I used the overnight rise method. Wonderful!

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NatallieT

Reviewed: Feb. 6, 2012

great recipe, add 1 tsp sugar to water and yeast, it does need a bit more flour to "unsticky" the dough to be able to work with it

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Reviewer:

jeanie

Reviewed: Jan. 30, 2012

I really shouldn't be giving this recipe 5 stars as written.... I had to add close to 1 1/2 cups more flour then called for... That being said this was THE BEST pizza crust I have ever made. I used the overnight cold rise method and used the bread hook on my KA for about 20 minutes instead of hand kneading. Everything else I followed to exactly as written. This will be the only recipe I will use for pizza crust from now on.

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Reviewer:

Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

Reviewed: Jan. 16, 2012

This is an excellent crust! The texture is perfect. I have tried many other highly rated crust recipes on here, and this by far exceeds any other. I used the sponge rise method, and although it does take some time, it is well worth it. I followed the prep directions exactly as directed, but I did add some Rosemary, garlic and basil to the mix during the second step. Thank you for sharing this recipe - it will now be my staple pizza crust!

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