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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CHRISTA920

Cooking Level: Expert

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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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Reviewer:

Dennis M

Cooking Level: Professional

Home Town: Arcata, California, USA

Living In: Seattle, Washington, USA

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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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RoseRover

Cooking Level: Intermediate

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Reviewed: Oct. 23, 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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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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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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mismicma

Cooking Level: Intermediate

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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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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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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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Josh P

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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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LAFLRA

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Martin, Tennessee, USA

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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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homeschool chef

Cooking Level: Expert

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Reviewed: Feb. 17, 2008

Good overall pizza dough. It took a lot more flour than anticipated (it might have been the weather), and it definitely needed more salt, but it was crisp and chewy. I split the dough in half and made focaccia bread with the other half...so good! I will definitely use this recipe again.

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Kristin

Cooking Level: Expert

Home Town: Hartford, Connecticut, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Jan. 4, 2008

This crust was pretty good, but I didn't love it. I used the speed method and it was pretty easy. Needed more salt/spices in the crust. I didn't like how the crust didn't brown.

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

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Reviewed: Nov. 30, 2007

I've been trying to find the perfect pizza crust recipe for quite awhile now. Both my husband and I agree that this is it! I used bread flour and it was PERFECT!

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Sharon

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Reviewed: Nov. 13, 2007

I am not an experienced pizza maker, but this dough turned out pretty well. The crust was chewy and browned well, even without a pizza stone. It was a little bland, however, so I may add more salt and/or herbs next time I make it.

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Liz

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Reviewed: May 3, 2007

I used the sponge method outlined in the recipe. Had to let the sponge sit for an extra hour due to other chores. Had to add 1c extra flour to the dough. I let the dough rise in a warm oven and it doubled in size in only an hour. I cooked this on our gas grill to get that "as close to brick-oven-at-home" quality as I could, with toppings of only red sauce and a 4-cheese mix of mozzarella, fontina, asiago, & parmesan. Crust is great...nice and chewy! I don't have the knack of spin/tossing the dough, so had to settle for just rolling it out a bit--doesn't take much or it will get too thin and rip! This was very good; I think my fave pizza crust that I've tried. Thanks, Nandia!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 19, 2007

This recipe rocked! I didn't toss, but rolled it out and it was still super. My kids had a blast with it, too! My new standard recipe for pizza!

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ToastyJ

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 20, 2007

Nice and chewy, I used the sponge method. You need more flour but this method is awesome. Thanks!

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MaryM

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Reviewed: Jan. 10, 2007

Superb! Very easy to make and very tasty.

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Courtney

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Delaware, Ohio, USA

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Reviewed: Apr. 25, 2006

Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my hometown pizza place owned by an Italian family. I used the sponge version that took a little over an hour. I did use 110degree water and did add just a pinch of sugar. I let it 'grow' in its sponge form for about 2 hours. This dough was a beautiful consistency when it came together; incredibly easy to work with. I let it rise in a warmed oven so it didn't take 2 hours to double in bulk, only 1 hour. The crust was crispy on the edges with a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust consistency.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 13, 2006

I think the measurements were off. I make a lot of pizza dough. I just went off the cuff, and it turned out well. More liquid and less dry ingredients.

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