Reviewed: Apr. 13, 2012

I've made several pizza doughs in the bread machine and this one is my favorite! I followed it to a T. I searched Allrecipes for a recipe that had more sugar in it because I believe a good pizza crust needs it. Its not a sweet dough by any means but the sugar off-sets the herbs and garlic beautifully. This recipe is a nice, thick crust and has a great consistency. The only thing I do differently with ALL my dough recipes is put the warm water (160 degrees), the sugar and yeast in the bread machine and let it sit for 10 minutes before putting the rest of the ingredients in and starting the dough cycle.

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CVE

Reviewed: Mar. 22, 2012

Homemade pizza has been a family favorite for years. I misplaced our recipes and have been trying new crusts....this has become our new favorite. The texture is fantastic and the garlic gives it a sweetness that most other recipes lack. I would make the crust to eat alone, it's that good.

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SkiHag

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Reviewed: Mar. 11, 2012

This pizza dough was very easy to make and it came out of the bread maker easily and was ready to go. However, I think I was pampered with the New York Italian Pizza Dough on this site, because the flavor did not meet expectations. I think the difference was that the New York one lets the dough roll around in 2 tbs oil, rather than baking it into the dough. I'll be sticking with the other recipe, takes a bit more work, but the flavor of the crust is beyond worth it.

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pandapanda

Cooking Level: Intermediate

Home Town: Palm Beach, Florida, USA

Reviewed: Feb. 28, 2012

I thought this was excellent...my husband thought it was a bit too sweet. In compromise, I'll cut down a bit on the sugar next time, but I will definitely be making this again. Thanks for sharing!

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Leslie

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

Excellent dough! I've made it many times now, sometimes without the herbs, just depends on the kind of pizza or how much effort I want to put into it. Turns out great every time. No modifications necessary.

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Lilmerch

Reviewed: Feb. 15, 2012

All I can say is WOW! We were so amazed on how awesome this recipe came out. I let the dough do its thing in the bread machine for the full 1 hr 30 min cycle,took it out then punched it down and kneaded a bit on a floured board, let rise for 40 more min. then transferred to a oiled bowl for storage (had to make 2 batches and take across the street). We then put the dough directly on the un-warmed pizza stones (very hard to transfer once prepared) and baked at 425 for around 20 min (watch them!). It was wonderful- will never buy pizza already made again!

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jessica

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

Great dough for calzones. I added rosemary to the mix and it was delicious. Next time will try parmesan per another user's suggestion.

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Reviewer:

KATDAV6018

Reviewed: Feb. 1, 2012

I have been making pizza crusts lately. This one is better than some. Very tasty and the crust is thick. I followed one review with making the dough by hand instead of the machine. Thanks Ricardo for your secret formula...

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ajaderecio

Living In: Upland, California, USA

Reviewed: Jan. 4, 2012

Awesome pizza crust but too sweet. 2nd time I made it I only used 1 tsp sugar and 2 tbsps olive oil and it was perfect. I also didn't mix the spices in with my crust and used it as part of the toppings instead. Most importantly I baked mine on the bottom rack at 400F. My oven cooks fast. I don't have a bread machine and this dough came in no time. I sometimes cut the dough in half to make 2 smaller thin crust pizzas. Perfect! Thanks for posting. My go to pizza crust from now on. P.S. I own a pizza peel. I had the same problem. I may try adding some cornmeal to the peel (after dusting the peel with flour.)

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Reviewer:

Mags

Reviewed: Dec. 20, 2011

I have been trying many different recipes for pizza crusts that can be made in the bread machine. This one is so good! Not only the taste, but the texture and it is so easy to handle and work with! I added 2 cloves of garlic for my teaspoons, but may add an additional clove next time or garlic powder, just because I love garlic so much. I just keep coming back to this recipe each time I make pizza now. My search I think is over for my medium crust pizza!!

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