Reviewed: Aug. 15, 2009

Was a little wet when I took it out of the bread machine, but a little flour dusting and we were good to go. Great flavor!

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theidealist

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Reviewed: Jun. 19, 2009

Made in bread machine using entire length of dough cycle and on a pizza stone. Also baked the crust about 5 min. before adding toppings because of earlier reviewers saying their's was not done in the middle. Came out very soft and bread-like. Thick, soft crust with wonderful flavor. Would not recommend if you're looking for a crispy, crunchy crust. 4 stars ONLY because I prefer a crust soft on the inside, but crunchy on the outside. Any suggestions for achieving that?

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Twiggy

Cooking Level: Intermediate

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Reviewed: May 25, 2009

Thanks again for all of the great comments. For all those who don't like the sweetness of the crust, (including my younger son), his solution is to use half the sugar and double the salt. Its great. Ricardo

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Richard Maloy

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Reviewed: May 21, 2009

This was just alright for me. Better than store bought Pilsbury pizza dough...but still had a biscuity taste. Definitely not the pizza dough recipe I was looking for to mimick the taste of pizza from the North East!

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jen1473

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

Five stars doesn't do it justice! I've had a lot of pizzas in my life but this just set a new standard. Not only did I have Ricardo's Pizza Crust but also used his homemade secret sauce along with pepperoni, mushrooms, and lots of mozzarella...absolutely divine! A keeper for sure!!!!!

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BamaGal

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Reviewed: Apr. 11, 2009

What an excellent recipe! The crust was light and fluffy and tasted great. We will always use this recipe when making our homemade pizza.

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shivs006

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Reviewed: Apr. 1, 2009

Impressive Crust!! I used this with the BBQ Chicken Calzone recipe and it was to-die-for!! I did add some Parmesan to the dough and used a stand mixer to do the grunt work (dissolving yeast & sugar in H20 first). Baked on a stone; no problems with sticking... this guy's a keeper!

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zencake

Home Town: Lemmon, South Dakota, USA

Living In: Glendive, Montana, USA

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Reviewed: Mar. 15, 2009

One of the better pizza crust recipes on this site. I used a garlic and herb infused olive oil that further enhanced the flavor. I love that the recipe calls for minced garlic. I pre-baked for 5 minutes before adding toppings. As another reviewer suggested, don't overload your pizza as this unfavorably impacts the final result; something I need to learn every time I make one! Next time, I'm going to use less dough for a thinner crust. When I pressed it out, it looked like it was going to be just the way we like it, but it puffs up during baking. All in all, a great recipe, so thank you for posting!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Feb. 2, 2009

Love this recipe. Like to make my own pizzas, more healthy. If you use bread yeast in the jar, only 1 tsp is needed. My son between jobs worked in a pizzeria and works the dough for me, loves the way this handles! If using a stone perhaps cornmeal on the base would let it slide easier. Also too much veggies and cheese can make the crust soggy (another tip from my son). We love a thin crust and this really fills the bill. My favorite now!!!!

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nikki

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Reviewed: Jan. 5, 2009

great easy pizza crust. turned out wonderful. I did not use bread flour I just used regular flour and it turned out great. The first time I made it I used it as a pizza crust, then the next day I used it to make garlic sticks. Both tasted great. The only change I will make next time I make it is to precook it for 5 or 10 minutes then take out and add toppings and finish cooking.

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Joann1234

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Reviewed: Jan. 2, 2009

Good but I'm still looking for great. The pizza tastes better reheated on the stove in a covered frying pan, the bottom of the crust gets crispy and it doesn't get soggy.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 13, 2008

This was tasty and I love the ease of making it in the bread machine. However, with my bread machine, I add the ingredients as recipe calls for: let the primary ingredients mix about 10 minutes, then add the oregano and basil (plus a couple other italian seasonings...).

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crystalcooks

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Reviewed: Nov. 30, 2008

Best pizza dough I've made, I'm so glad I found this recipe. I baked the crust for a few minutes before adding the sauce. I also used 1/2 cup of whole wheat flour and the other 2 cups of unbleached flour. I've made it both ways blended the two flours and with just the unbleached flour. Now if I can just find a good pizza sauce.

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Yesenia

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Reviewed: Nov. 18, 2008

This was my 1st attempt at using a bread machine & making pizza dough from scratch. I made it exactly as stated. I didn't change a thing. It had such great flavor. I was very impressed. The crust rose nicely in the oven. The only thing I would mention is that I know oven temps vary and for my oven I think 475 deg is to high of a cooking temp for this dough. My cheese started browning and the edges of the pizza were done before my dough was completly cooked in the middle. The edges were perfect crispy on the outside, soft and chewy on the inside but, the middle of the pizza dough was still a little raw. I will adjust this next time. Yes, I will definetly make again.

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Oct. 9, 2008

For the first time making my own pizza dough... this one was amazing. Will definately use this recipe again!!!! The dough was nice a light and the crust was crisp on the outside and moist on the inside. Definately a keeper.

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carolvis

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Reviewed: Oct. 6, 2008

Great recipe! Thanks!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 23, 2008

Excellent! Nice and crispy crust. I made it with 1/2 all purpose flour and half whole/mixed grain blend of flours. It came out great! I topped it with "exquisite pizza sauce" from this site and topped that with mixed vegetables and spinach. I placed it in a pre-heated oven at 500 degrees. After about 8 minutes, I took it out and sprinkled the top with cheese - this way the cheese would not burn while the dough was getting crisp. It's a keeper recipe!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 18, 2008

This was very easy and absolutely perfect!

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Kendra M.

Cooking Level: Expert

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Reviewed: Sep. 13, 2008

Great flavor! I used 50% white flour and 50% wheat. Half of the dough was for making BBQ chicken calzones (delicious recipe on this site) and the other half was used for a traditional pizza. It tasted perfect for both dishes.

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