Reviewed: Oct. 13, 2012

great pizza dough makes a nice deep pan crust, as i improvised and used a 20cm pan instead of a pizza pan, nice soft and tasty with added herbs to the olive oil prior to mixing. quick easy and very tasty every one enjoyed i made to 2 batches and made them again the next day but as foccacia rolls both delicious!

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Reviewer:

minty

Reviewed: Oct. 10, 2012

Wow. Best crust ever. I've made other recipes from this site and others. You would think using the longer recipes that require you to rest and let rise, punch it down etc. would be a better option, but i not even necessary. I made some adjustments bad on trial and error. I used a thicker pizza pan lightly sprayed with oil. I used 1Tbsp only of garlic oil, instead of 2T . I think its important to really have yeast that has about an inch of foam on top, be patient and have fresh packet. I poked it with a fork and at 325 in my oven, it worked perfectly. After about 20 minutes, it was browned lightly with amazingly even baked fluffy crust. My favorite is 1T softened butter and 1 1/2 T garlic bread seasoning spread over the crust. ( don't use too much!) Fresh diced tomatoes, and fresh mozzarella , sprinkled with basil and black pepper before and after baking.

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Reviewer:

tasha

Reviewed: Oct. 9, 2012

Used this to make grilled pizza on a weeknight. It's as quick and easy as a boxed mix crust but way tastier! This is going to be the only recipe I use from now on.

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Reviewer:

RaKrMo

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Oct. 6, 2012

Nothing but love for this recipe! Soft and doughy is just what I wanted and this recipe delivered exactly that. This was my first time making my own crust and I couldn't be happier with the outcome. I used AP flour and garlic-infused olive oil, following the recipe exactly. However, I did let the dough rise for closer to 45 minutes, only because I got distracted with laundry. I made this crust for the Big Cheeseburger Pizza, also from this site, and will use this crust as my "go-to" every time I do a homemade pizza now. I foresee a LOT of homemade pizzas in our weekend dinner rotations, now that I feel confident enough to make my own. Thanks for such an easy recipe to help first-time crust makers like me!

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Reviewed: Oct. 4, 2012

I really love this recipe, very tasty and relatively easy. I don't quite agree that the prep time is 10 minutes though, it's closer to 25 minutes. There's 15 minutes solely of waiting.

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Reviewer:

Alex123

Reviewed: Oct. 2, 2012

This crust is quick and amazing! We grill our pizza and the crust does great cooking it that way. Just get the grill to 415 degrees and you are set.

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Reviewer:

louknu

Reviewed: Oct. 2, 2012

Amazingly easy but not as fluffy as another easy pizza dough recipe I once had. Greased pan w/ tsp of olive oil and it lifted right off.

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Reviewer:

KittyKapow

Reviewed: Sep. 28, 2012

This was excellent!!!! My neighbor popped in while I was preparing dinner, so the dough sat for about an hour. It was easy to work with, tasted delicious and got rave reviews! I WILL use this crust recipe again! Very good!

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