Reviewed: Feb. 21, 2009

I personally found this crust yummy, but not chewy, more of a chruchy tast. The crust edges puffed up really well, but overall it was a really crunchy taste. I'm going to continue on my quest for a really chewy crust.

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DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

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Reviewed: Feb. 20, 2009

this is the easiest and best pizza crust recipe i've ever come across. the crust comes out chewy and wonderful and the ingredients are things i always have on hand. perfect!

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tess

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 17, 2009

I've always used this recipe and glad to see its already on allrecipes.com for everyone to use! Kudos!

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sarahrogers

Cooking Level: Professional

Living In: Sarnia, Ontario, Canada

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Reviewed: Feb. 17, 2009

I subbed 1/2 the flour with whole wheat to make it healthier. Also added flax seed. I halved the recipe since I was just cooking for two and it came out great. Loved the texture, could have cooked it a little longer. I think next time I will bake the crust by itself for 3-4 minutes and THEN add the toppings so that the crust has more of a crunch and the cheese won't burn. Overall, it was great.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 13, 2009

I made it with whole wheat flower and put some herbs in it and it was the bomb.

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karl

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Redmond, Oregon, USA

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Reviewed: Feb. 13, 2009

We made this crust with organic whole wheat flour and it tastes GREAT! Easy to make, doesn't take long and my whole family loves it - thanks for sharing!!

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juliroo

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Reviewed: Feb. 10, 2009

I have never made my own pizza crust before, but we decided to try this the other night. My bf is NOT a fan of home-made pizza and always prefers order-in. Well....... I doubled it in my stand mixer with the dough hook, and added some pizza spices. Then I made a sticky mess when I tried to shape the dough and roll it out. tip= use a lot of extra flour! The results were two 12-13 inch pizzas! We used jarred sauce since I didn't have a ton of time to make sauce. His came out GrEAT in about 15 minutes, nice and lightly browned. I didn't know how long mine had been cooking, so I took it out a little too soon and it was still a little doughy in the middle. The main thing though, is the taste was great, super fluffy crust and the bf RAVED about this crust!! Looks like we will be making this often! THANKS!!!!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 9, 2009

I love this recipe and it is sooooo quick and easy to make.

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Beth L.

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

This is ok, but only because the short prep time sort-of makes up for the taste. It's really quite blah: Dense, and not much flavor. But ok, it doesn't take any time at all. I was desperate, so thanks for a quick recipe.

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CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Feb. 6, 2009

Love this crust! Simple, easy & delicious!

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Tara S

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 3, 2009

My family really liked this and it was quick. thanks for a great recipe

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jena

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Reviewed: Feb. 3, 2009

It really is quick and easy. I added herbs to the flour and it was very tasty. I used to use a bread-machine dough that was too elastic to get nice and thin. This recipe is easy to work with because the minimal kneading means not much gltuen gets worked up. This is my new pizza dough!

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Laura

Cooking Level: Intermediate

Home Town: Seymour, Connecticut, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Feb. 1, 2009

Pretty good as is, and a great quick alternative to traditional pizza crusts. If you plan on making a fairly large pizza (which this recipe will make) then I would suggest pre-baking it for 7-8 minutes before adding the toppings. My large one didn't get cooked all the way through before the toppings started to get burned, but the small ones came out fine after 20 minutes. I also think that I'll let the crust rise a little more next time.

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westerwoman

Cooking Level: Intermediate

Home Town: Bowling Green, Kentucky, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Feb. 1, 2009

I followed other suggestions to add herbs to the dough and it was pretty good. I don't have pizza pans so I used a 13x9 pan and I had more dough than needed. Next time I will see if I can make 2 thin crusts.

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Jodie

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

Quick - easy - perfect as is.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jan. 30, 2009

This is so easy and delicious. The crust is soft inside yet crispy on the outside. It takes very little time or effort. Great recipe.

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PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Jan. 29, 2009

This is the first time I have made pizza crust, but this turned out great. I didn't have bread flour so I used all purpose flour, and it work fine. I also put grated cheese in the edge of the crust and turned it under to get a cheese stuffed pizza. I used Easy Pizza Sauce 111, it was wonderful. My husband is a big fan of pizza and I can take it or leave it, this one made me want to make it again. I Love it.

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LaNita

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Reviewed: Jan. 28, 2009

I really like this recipe. Adding the olive oil to the dough gives it a nice flavor though I doubled the salt to punch it up a bit. Once I rolled the dough out I also brushed it with more olive oil, and than drizzled a little bit of honey over it before adding the other sauce and toppings. (Topping the crust with honey was very typical where I lived in Spain.) I also cooked it on a pizza stone so it came out nice and fluffy. Very good recipe!!!

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