Reviewed: Dec. 29, 2002

Of course I would rate my own recipe a 5. Thank you all for your kind remarks. This note is a response to questions about placing the dough on a pizza stone. I have done it by first cooking the dough on a pizza pan for 5 minutes or so then transfering it to the stone. I'm open to a better idea myself.

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RICARDO M

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Reviewed: Dec. 20, 2002

My husband and I were buying our crust from a local pizzeria and then making the pizza at home...until we tried this recipe. It is incredible! We make it without the added garlic (because we have it already in the sauce (Easy Pizza Sauce) and I'm too lazy. Truly a #1 recipe. Thank you!!

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bellygirl

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Reviewed: Oct. 2, 2002

I have been searching for an easy, but good recipe for pizza crust that you could make in the bread machine. Tonight, I made this one for my husband, and it was excellent!!!! He even told me it beat any pizza we can buy in town!! Thanks for sharing!

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LCAROLINE

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Sparta, North Carolina, USA

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Reviewed: Sep. 11, 2002

My husband and I were looking for a quick and easy pizza crust recipe and this fit the bill. It was wonderful and we make it weekly now!

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MKBERTHOT

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Reviewed: Aug. 13, 2002

Very tasty recipe. I added a little parmesan to the dough and it was great. Maybe a quarter cup.

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JLAHERA

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Reviewed: Jun. 19, 2002

Very good crust. I must say that my favorite crust uses a sponge-starter...takes a total of 3 days to make and is well worth the effort! However, this is a quick alternative that I use in a pinch. I have a tip for "MIHAELA" who said his crust won't slide easily off his peel...use parchment paper! Take a piece large enough to fit your stone (and pizza), spray it with a little cooking spray, and then make your pizza right on the parchment. Pull the parchment rather quickly to get it on your peel and then slide the whole thing on your stone...you may need to use your hand to pull at the back corner of the parchment to get it on the stone. When the pizza is finished, slide your peel under the pizza (minus the parchment)...you may need to put on an oven mit to help push the pizza on the peel. Then, just take the parchment out of the oven and throw it away! Easy and problem-free!!! I hope this helps.

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HOLLYMAMMA

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Reviewed: Jun. 12, 2002

Delicious! We loved this dough....it is sooo yummy. I also like to make my pizza on a peel and then slide it onto a preheated pizza stone. This dough is very soft and makes that next to impossible. Anyone have any suggestions?

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SYDLIS

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Reviewed: May 17, 2002

This is the best recipe for a bread machine I've ever tried! I've also made bread sticks and cheese sticks using this recipe!

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SIRYN

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Reviewed: May 16, 2002

This is the best pizza dough that I have ever tasted. Especially made by a bread machine. It's easy and great tasting!

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NewfieGal

Cooking Level: Beginning

Living In: Grand Falls-Windsor, Newfoundland, Canada

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Reviewed: Mar. 24, 2002

This makes a very good crust. Raises nice and light and has good flavor. It made enough for 2 pizzas the size of my small baking stone. Very Good, will use this crust often. I made one pizza and bread sticks with the leftover dough, they were good also! Thanks.

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Kathy

Cooking Level: Intermediate

Living In: Salina, Kansas, USA

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Reviewed: Mar. 11, 2002

This is a great recipe, easy to make and full of flavor. The only thing I had trouble with was that despite having floured the pizza peel I couldn't slide the pizza onto the stone. The dough is very soft and if you load it with toppings (as I like to do with my pizzas), good luck sliding it onto something else. I ended up having to bend it all around and push it onto the not-yet-hot stone, fact which prevented the dough from becoming crusty on the outside. If anyone has ideas on how to overcome the problem I had, I'd like to hear them.

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MIHAELA

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Reviewed: Jan. 24, 2002

Nice flavor, aroma, and texture. Beautiful appearance too...A+

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NIKKI_TYLIE

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Reviewed: Oct. 2, 2001

Awesome recipe. I divide it into three personal pizza's so my wife and two-year old can have their favorite. I prepare them on a pizza peel and slide them onto a preheated stone. *****

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BOWSNIPER

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Reviewed: Mar. 19, 2001

This is a great pizza crust. It has lot of flavor and a great aroma while it's baking. Also, it's so easy to just throw everything into the bread maker! Thank you, Richard!

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