Reviewed: Apr. 16, 2007

Excellent Pizza Crust, and usually turns out perfect, but I have messed it up once. I was in a hurry to leave the house and only had half the amount of bread flour needed, so I used half bread flour and half unbleached white flour, and added the herbs in right away instead of waiting until after the first rising. I'm not sure which of those changes did it, but it turned into a messy gooey disaster that I had to trash. Thankfully I had time to make it again as directed and it turned out exactly right.

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zeta

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Reviewed: Apr. 12, 2007

Wow! Absolutely beautiful!!This is the perfect crust for deep dish pizza. Pizza Hut look out! It is almost the same texture as theirs but definitely more flavorful due to the great blend of spices. My husband, who is a pizza critic, loves this and wouldn't have me change a thing. I forked the middle of the crust and precooked for 6 minutes then brushed with butter, garlic powder, and garlic pepper. Fabulous! Our new family favorite. Thank you!!!

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INSPIRINGOTHERS

Cooking Level: Expert

Living In: Abilene, Texas, USA

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Reviewed: Mar. 17, 2007

Works great in the bread machine. Didn't use the spices but it tasted good, different from usual dough recipe.

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clittle80

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Reviewed: Mar. 11, 2007

I love this recipe! I had a hard time rolling it out as it was "springy", so after rolling to about the right size i pushed it into the pan. I made "stuffed crust" putting string cheese along the edges and rolling the dough edges over them. I did not bake the dough first; at 425 the edges ended up getting crispy while the middle was still doughy. Next time: I will bake the crust 5-8 minutes before adding the toppings, and keep the oven at 425. I would also replace 1/2 cup flour with whole wheat flour. The sugar level seemed fine to me. After opening my bread machine, the strong garlic smell had me worried... but once baked it was perfect.

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SADIQAH

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Reviewed: Feb. 20, 2007

I thought this was good but not the best.. Will keep searching.

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Renee S

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2007

Very Moist and easy to make.

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Ben

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Reviewed: Jan. 29, 2007

This pizza crust is fantastic!! I followed the recipe exactly and could not have been any happier. The crust is a bit sweet but I found that to be a great contrast with some spicy sauce and pepperoni. Thanks for a wonderful recipe!

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Kristin J

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2006

This was very good. However, based on other reviews, I pre-baked the crust before adding toppings and it came out a little too crispy. Next time, I won't pre-bake it.

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Jeanelle

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 2, 2006

I have tried so many homemade pizza crusts, but this one is definitely the best!! So easy to make too. I made to medium size pizza's- one really thin, the other thicker. Both turned out great. This is the one I'll make from now on!!

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Bethany

Cooking Level: Expert

Living In: Springfield, Minnesota, USA

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Reviewed: Nov. 22, 2006

Family loved this pizza. I used with easy pizza sauce III from this site. So easy to make. YUMMY

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skye

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2006

Really good pizza dough; crispy crust, soft inside, very thick. First time making in the bread machine. Wanted to try without the herbs first and it still had good flavour. Left dough in machine for full "dough cycle", then let it rest for 10 min. Baked at 425 degrees like other reviewers suggested. Will definitely make again, and next time w/all the herbs.

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learning2cook

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Reviewed: Nov. 12, 2006

Recipe came out very sticky and didn't rise very well.. after adding loads of cornmeal and flour, I was able to roll it out and add my toppings. Turned out pretty good, though I'll definitely be experimenting with other recipes.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 9, 2006

This is the BEST pizza crust recipe, and I've tried tons of them. Only change I made was to decrease sugar to 2 tablespoons b/c 3 seemed like alot. YUMMY!

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JENSMITH1099

Cooking Level: Expert

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Reviewed: Sep. 22, 2006

This was pretty good. It was light and airy. Would definately use this recipe again. The flavor was fresh.

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Coco

Cooking Level: Expert

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Reviewed: Sep. 22, 2006

This recipe is the best,hands down!

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Mrs.Lemoncelli

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Reviewed: Aug. 2, 2006

My family absolutely loved this recipe. I had to bake it on the lowest rack in the oven, though- otherwise, it browned way too quickly.

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Amy D.

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Reviewed: Jun. 4, 2006

My family totally enjoyed this. Thanks for a keeper of a recipe.

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JONIRENE

Cooking Level: Expert

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Reviewed: Apr. 10, 2006

This is the perfect amount of dough for a large pizza pan making a thin crust in the middle and nice medium thick edges. I decreased the sugar to 1 TB and it was the best I have ever made and I have made lots! Baked it 6 minutes on the lowest rack possible before adding other ingredients. Kept it on low rack to help ensure crispy crust. This is a must try. For those having yeast problems: Bury your yeast in the middle of your flour without letting it touch the liquid. It will work.

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HEATHERLING

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Reviewed: Apr. 10, 2006

I'm so happy I tried this recipe...not disappointed at all. I followed except for the spices. I have a ton of italian seasoning and used 1 tsp of that...after mixing for 30 mins I let rest for aprox 30 more..put olive oil on a cookie sheet..did not roll dough out..instead I just worked it into the pan with my fingers. Topped with my best marinara sauce, grated parmesan and sliced provolone...so good! I'm mixing up another batch right now....THX RICARDO!!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Apr. 7, 2006

I have accepted the fact that I just can't do yeast. Because of this, it was a little tough. I don't have a bread machine so maybe that was it. It was flavorful, and despite my incompotence nice and bready at times. I used it with calzones. Next time I will decrease the sugar a little.

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sweetteeth

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Ricardo's Pizza Crust

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