Reviewed: Feb. 10, 2012

easy and fast! I think I would add some spices the next time to give it more flavor, but it is delicious plain as well. Nice to have something easy to make as I am usually pretty last-minute in planning meals.

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Reviewer:

alisajulie

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

BEST PIZZA CRUST EVER!! I will never buy another frozen pizza, this is so easy! The whole family loves it and it's a great way to get rid of leftovers!

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Reviewer:

crystal

Reviewed: Feb. 8, 2012

Awesome, simple recipe. I added some oregano, basil and garlic powder. So delicious.

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Reviewer:

prettysoldier

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Cooking Level: Beginning

Home Town: Prescott, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

Reviewed: Feb. 6, 2012

This recipe for dough is really no different from any other dough recipe used for pizza crust. The exception is you do not let it rise/rest for an hour before using. As a result it makes for a tough dense crust even when rolled thin. No fault of the recipe, just the manner in which you use it. Next time I will let it rise/rest for an hour before using and I'm sure I will have a much tastier experience even though the recipes notes no rise is necessary.

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Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Feb. 5, 2012

Omg...this was sooo easy! I followed others suggestions and mixed spices with the oil, and allowed the yeast to rise for about 10 minutes before addig it to the flour. I used all purpose flour and it worked great! We will use this again.

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Reviewer:

jadedgurl

Cooking Level: Intermediate

Reviewed: Feb. 4, 2012

I put all the dry ingredients into the food processor, turned it on, added warm water and oil. Easy. Will use this recipe ahain

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Reviewer:

bostonnp

Cooking Level: Expert

Home Town: Quincy, Massachusetts, USA

Reviewed: Jan. 31, 2012

So excited to try this!

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Reviewer:

talithapiper

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 30, 2012

I love this recipe! It is very good for when you need pizza dough quick. I will say - I tend to favor chewy crusts as opposed to crispy...if you like really light airy crispy crust, this recipe is not for you. It is more dense. I love it! As many reviewers have already said, I also add italian herbs and garlic to the crust for more flavor. This dough also works for making calzones and breadsticks, etc.

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Reviewer:

stwin

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

Reviewed: Jan. 29, 2012

We love this and make it often. We use half bread flour, half whole wheat flour and it turns out great!

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Reviewer:

JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Jan. 29, 2012

Very good recipe, I have never made any sort of dough before. This is super easy and delicious. I doubled the recipe and it worked just fine. We rolled it sort of thin and still had enough left over to make a calzone -- a double recipe is really probably enough to make three 12 inch pizzas if you like thin crust. This one is a keeper!

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