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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Reviewed: Apr. 3, 2006

Best crust ever! I just threw all the ingredients in the bread machine and turned it on before we left for church. So it ran the whole 90 min. dough cycle, but that didnt seem to be a problem. I rolled it out and let it rise for about 10 minutes, then prebaked for 6 mins., loaded on the toppings, then baked for 6 more minutes. Came out perfect. Great thick, chewy crust. We thought it was a tiny bit too sweet for us, so the only change will be to use a little less sugar. This will be our alltime favorite pizza crust recipe! 10 stars!

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MRSDAVE

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Reviewed: Apr. 2, 2006

New owner of a used bread machine. Was sceptical, but this crust came out really good. Baked it on a pizza stone, with a LIGHT coating of tomato sauce, some copped green pepper ans onions and some fresh spinach. topped with some mozz cheese. Great crust, great base. Ya gotta love it!

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swingset

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Reviewed: Mar. 17, 2006

THIS CAN BE MADE WITHOUT USING A BREAD MACHINE. I love trying different dough recipes and this is my favorite! If making without a bread machine, add yeast, sugar, and water (105-115 degrees) and let bud for 10 minutes. Add EVOO, and 1 cup flour and stir. Add second cup of flour w/the salt(salt directly added to yeast can kill it) It was more like a batter with the second cup but I didn't use bread flour, using A-Purp. unbleached flour instead(read a review for a chewier crust use unbleached and it works well) I took the 1/2 cup and poured the dough onto a board and kneaded it in but needed more flour so probably added another 3/4 cup. I guess I got so nervous w/the consistency of the dough at first that I forgot to add the herbs/garlic. I wasn't worried since it did have sugar/salt/EVOO in the crust. I let it rise in warm place for 1 hour. It rose nicely! Punched down and let it rest for 5 minutes. Rolled it out into pan and didn't prebake or anything..just proceeded from there. The crust is how I like it personally; chewy and just a nice brown. It had the best flavor even without the herbs. I can't imagine how good it is w/adding the herbs! Will make again.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 6, 2006

10 stars! The best pizza crust I've ever had!

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Suzy

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 27, 2006

I loved this recipe. I did add some extra flour, because the dough was sticky. I have used this for both pizza crust and breadsticks. It works great.

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c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

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Reviewed: Feb. 22, 2006

My family makes this dough at least once a month. We love the slight sweetness and addition of herbs. I have added a bit of grated parmesan cheese during the bread cycle for extra flavor. I would highly recommend this recipe for breadsticks too!

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POOHLAH

Cooking Level: Expert

Home Town: Lowell, Indiana, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 17, 2006

Yum yum yum and did I mention YUM!! Awesome recipe, I mixed and let rise for the max time. It makes a good family size crust. My family's favorite crust.

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Karen

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Reviewed: Feb. 13, 2006

My family loved this dough. I've had hit or miss luck with homemade dough in the past, but this worked great. It was so soft and chewy! I pre-baked it 5 minutes at 425, and then 8 more minutes with the toppings on. Next time I don't think I'll prebake it, as I think it would have been ok. I can't wait to make this again!

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Loves2CookinMN

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Reviewed: Feb. 3, 2006

This crust was really good and easy. I used it with an alfrado recipe on this site and it was great. I'm sure it would make great bread sticks as well.

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Sherry Ann

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Kearns, Utah, USA

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Reviewed: Feb. 1, 2006

Absolutely awesome. I have used this dough to make pizza, calzones, and cheese sticks! It is slightly sweet and I can't get enough! I have already made it 6 times!

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Bekah Massey

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Reviewed: Jan. 30, 2006

I thought this was a pretty good recipe. The dough seemed a little too sticky while it was in the bread machine but i let it do its thing. It was perfect after it was rolled in flour a few times. After I rolled the dough out i let it rise on the pizza pan for a little while to make it extra fluffy. I had to precook it a bit because my first pizza was complete mush on the bottom. I thought the taste and texture was perfect. My husband complained that it wasn't a very sturdy crust, which it wasn't.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Jan. 16, 2006

We love this pizza crust! I take it out of the bread maker after 1 hour, roll it out, and then let it rise in a warm oven for about 20 minutes. Thanks for a great recipe!

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CHOOSELIFE24

Cooking Level: Expert

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Reviewed: Dec. 25, 2005

This pizza crust was great! Even my picky kids liked it. :-) Definately reduce the temperature to 450 or 425 otherwise the inside is dough and the outside is already really brown.

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MERCERCAFE

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Petofibanya, Heves, Hungary

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Reviewed: Nov. 23, 2005

I absolutely love this recipe- Ricardo is my hero! I teach a foods and nutrition class and this is a recipe I always use. Kids love it, it is real pizza crust with a hint of sweetness.

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droplwrdr1

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Reviewed: Nov. 15, 2005

I love this recipe. It made the perfect pizza. We didn't roll it out as thin as we should've, so it was thicker....but still very good. This one's a keeper! I think I may very well try to make these as breadsticks, too.

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PUMPKINPATCH73

Cooking Level: Intermediate

Home Town: Christiansburg, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 29, 2005

We loved this. Used fresh garlic. Do not prebake and do not cook at 475 or it will burn. I reduced the temp after a few minutes and still the bottom was burned a little, oh well tasted great. we really liked the sugar and noted that some people didn't so add it and see what you think:) thanks for the recipe

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Oct. 8, 2005

This is a wonderful pizza crust recipe. My family never liked my homemade pizza until I tried this recipe. It is very soft but also crispy on the outside. I used regular flour and I prebaked the crust for about 10 minutes. Delicious!

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ABLOOMFIELD

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 24, 2005

Excellent!!! I made breadsticks with this recipe to go with spaghetti and everybody loved them.

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HIREK

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Reviewed: Jun. 5, 2005

Oh boy is this crust good! This is the best one that I have tried from this site so far! It's crispy on the outside and soft and chewy on the inside! I'll be making this one a lot! The only change I made was that I had to turn the oven down to 450 so it wouldn't burn. Thanks for sharing!

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MADISONLIBERTY

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Ricardo's Pizza Crust

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