Reviewed: Nov. 8, 2009

I pulled up this recipe in an emergency: I had 50 minutes to get a pizza ready from scrath. The recipe was simple, fast, and the dough was easy to work with. It was not the best crust I've ever had, but it was good. We'll be using this recipe again!

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finally_danielle

Cooking Level: Intermediate

Home Town: Hanover, New Hampshire, USA

Living In: Annapolis, Maryland, USA

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Reviewed: Nov. 7, 2009

I love this recipe! The crust turned out great, the dough was easy to handle and best of all, it was all ready to eat in 30 minutes! Thank you for posting this recipe, this will be my go-to recipe for pizza crust from now on. I had some extra dough left so I made a calzone, turned out great too!

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emy

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Reviewed: Nov. 6, 2009

Wow! This was the first time I have ever made pizza at home and it was so easy! The crust was incredibly quick and simple to make, rose up nice and thick, and tasted great. The only change I made was substituting canola for olive oil. Will definitely be making again.

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jacel

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Reviewed: Nov. 6, 2009

totally right on - exactly as written it produces a great pizza crust - thanks !!

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KathleenLusardi

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

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Reviewed: Nov. 4, 2009

Very easy and quick pizza crust. I really liked it. Next time I try with whole wheat flour.

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Felicia

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

This turned out just beautifully! I always put off making pizza because I always forget to put the dough up to proof, but now I can procrastinate and still have dinner on the table! The mix was a bit sticky, so I added another 1/3 cup flour to make it easier to handle. I only made one very large pizza, but you could easily split this into two thinner crusted large pizzas. My family of four devoured this faster than take out, so I am gonna have to divide it into two next time for sure. Thanks so much for this, its now on the rotation!

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Ivy

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 2, 2009

This crust is so yummy. The first time I made it, I made a big batch of it and just separated it to make personal pizzas for a party I was throwing, but I've made it just the normal way twice since then and all 3 times I've just loved it. It comes out soft and fluffy and it's so easy to make. I'll definfitely keep making it again and again.

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pretendkendra

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Reviewed: Nov. 1, 2009

I am NOT good with yeast, so I was a little nervous. This ended up being very easy and VERY yummy! As others suggested, I added Italian seasoning to the dough and mixed it in. I will definitely hang on to this recipe!

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: Nov. 1, 2009

this was good but not great it is quick though!

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 25, 2009

very quick and tasty. i let the dough rise since i had the time. i switched the flour to whole wheat flour to make it healthier. i topped with some cut up tomatoes, yellow peppers and red onion! so yummy and i will definitely make again.

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luvtobake

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Reviewed: Oct. 24, 2009

We really like this fast pizza crust. I add a little garlic and oregano to the dough for added kick. It makes a very good thin crust!

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SMILEFROGS

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Reviewed: Oct. 24, 2009

I really like how fast and easy this pizza crust was to make. I made a Hawaiian style 16 in pizza. I would cook it for about 5-10 minutes extra to give it a less doughy taste. Very tasty and not too thick.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 20, 2009

This crust is good. I like that it isn't really thick. It has a nice soft crunch to it.

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may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 18, 2009

Great! The only changes I made was to add 1 tablespoon of wheat gluten to all purpose flour because I did not have any bread flour. Also I prebaked the crust for 9 minutes, I like a crispy crust. I love this recipe and will use it again!

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Heidi-Anna

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Reviewed: Oct. 16, 2009

This has to be the best pizza recipe I've tried... and I've tried a lot! I used all purpose flour because it's what I had here, and I added a little Italian seasoning to it, and it turned out delicious!! This is my new "go to" recipe.

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Diane

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Reviewed: Oct. 16, 2009

This is the best home made pizza I have ever had. Chewy, dense, and moist. Will be making it again very soon.

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st1100pilot

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Reviewed: Oct. 16, 2009

This crust comes out wonderfully soft and chewy, but still sturdy enough to support a loaded up pie. My seven-year-old (who is very particular about his pizza) has asked for my "special pizza" twice this week. It makes awesome breadsticks, too. I added some basil, oregano, parsley, and thyme (no idea how much, just till it looked right -- I learned to cook from my grandmother, who never measured anything :) to the dough, then rolled it into sticks and baked them for about 10 minutes. Brush the hot sticks with a little garlic butter and dust with parmesan cheese, and it's better than anything you can buy at a pizza joint!

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rkindt01

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Reviewed: Oct. 10, 2009

This a really good crust recipe and I've tried quite a few. I added a few shakes of Italian seasoning, sea salt, and some of that Kraft Parmesan cheese, you know the stuff that comes in the shakers. I didn't use any corn meal or anything but I did roll out the dough on parchment paper then slid the whole thing onto my pizza stone. I plan to try all sorts of seasoning combos in the future and see what I can do.

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 9, 2009

AWESOME, kickin', incredible, life changing pizza crust!!! :-) The reason I say life-changing is because I usually am never able to make pizza crust since I always used the bread machine...by the time I got home, never enough time to load machine and let it rise, etc. With this recipe, I skip all that and can make last-minute homemade pizza. ** I added 1 tsp of onion powder, 1 tsp of garlic powder and @ 1 tsp of pizza seasoning or oregano, used garlic olive oil and let it rise that extra 20 minutes or so.....truly better then my old stand-by that takes forever!!

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KELLYKIDS6

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Reviewed: Oct. 7, 2009

Makes a wonderful crust. Dough is very, very sticky, however. I added a bit more flour, maybe 2 Tb, and although it was still sticky, it was workable. The stickiness is a big part of why it doesn't need rising like a conventional crust. With less flour in proportion to the yeast, it rises more readily and quickly. Nice soft texture when baked. Adding 2 Tb finely grated Parmesan boosts flavor, as well as adding 1/2 tsp basil and 1/2 tsp oregano. A preheated baking stone is a necessity to ensure a crispy, well-baked crust. Just be sure to sprinkle your peel very liberally with cornmeal or flour to allow for a smooth transfer to the stone. No worries about it sticking once it bakes on the stone. It will release easily when fully baked.

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