Reviewed: May 13, 2013

I like this recipe. It is quick and easy. I have also used Tyler Florence's on foodnetwork, but it takes all day and I will only make it on a weekend b/c of the time. So, with that said, this tends to be my go to dough. However, the first time I made it, it was a little too bready for us. My husband is a east coast italian guy, no chicago style in our house and even hand tossed in most restaurants doesn't fly around here, so we split this recipe in half and make two light pizzas out of it. I suppose I give it a little time to rise as I'm cutting up toppings and making sauce too, that might help it, I'm not sure entirely. I cook at 500 deg for about 5 min and comes out great.

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modernclassiceclectic

Reviewed: May 11, 2013

The only thing I do is let it rise. With even a half hour you can get a bit of a rise out of it, and I can get two thin crust pizzas that taste divine! It's now my go to recipe, and I even mix it up a bit with 50% whole wheat, just to make myself feel better about eating pizza!

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TeeBee

Reviewed: May 11, 2013

Wonderful!! I used 1/2 whole wheat flour and 1/2 whole wheat pastry flour (my baking secret). My husband, one to typically not love my whole wheat efforts, said it was awesome!! I give credit to the ww pastry flour. Since it's finer, it doesn't have that same strong flavor as regular ww. I also let it rise for like an hour because I had the time. Thank you for a great recipe!

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Calcara

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Reviewed: May 11, 2013

EXCELLENT!! and super easy!! My husband, picky 2 year old, and 6 year old all loved it! We added herbs to the dough just to take it up a notch. I will defiantly be making this again

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sweetheart3785

Reviewed: May 10, 2013

I love this recipe! I won't use any other dough again! Oh, and I never keep bread flour in the house, so I just substitute regular white flour and it comes out perfectly. It's so versatile--I use it with bbq chicken pizzas, buffalo chicken pizzas, and regular pepperoni pizzas because it goes great with anything I can think of!

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kailey

Reviewed: May 8, 2013

Love this crust! Super easy to make, I just toss it all into the food processor and let it go until it’s a dough ball. It did come out very sticky and loose, so I added flour (all purpose) until it was more workable. No need to let it rise. My only complaint is that I am a messy cook and flour gets everywhere, but that’s not the pizza's fault. Been using a cookie sheet as a pizza pan and it comes out great. I also like to spray some olive oil on the pan and the crust. Helps it crisp up and easier to get out of the pan.

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Capteo2000

Reviewed: May 8, 2013

can u use normal flour????

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Dulce Lopez Vega

Reviewed: May 7, 2013

I am giving this recipe 5 stars because it delivers what it says...quick and easy! I have to start by saying that this was my first time ever making a homemade pizza. Although I feel pretty confident in the kitchen, making a pizza sort of intimidated me. This recipe changed that! This recipe produced a perfect, thin and crispy crust for my pizza. For those who think that the crust lacks some flavor, I think this can be fixed by experimenting with a pinch of this and that. I brushed the crust with olive oil once it was in the pan, then I pricked it all over with a fork because I think my mother-in-law does that, and then I sprinkled italian seasoning all over it. I can now make homemade pizza anytime...So happy I tried this!

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Mrs. C.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: May 3, 2013

Easy and so good!

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Reviewed: May 1, 2013

This recipe... with the addition of 1/2 tsp of basil & oregano & 1/4 tsp onion powder... was AMAZING.. I made it with a Goat Cheese & Arugula Pizza from Allrecipes. My whole family loved it.

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