Reviewed: Feb. 27, 2009

This turned out well but I had to make some major changes. The dough was so shaggy and absolutely would not form even what I would call dough without adding quite a bit more water. Maybe double what I started with? It didn't rise well at all either the first or second time. It did rise some, but not double even after 3 hours time. My husband ended up eating just the toppings off his pieces, but I didn't think it was inedible, just not one of the better recipes I've made. Our teen ate nearly half the pizza and never said anything negative. Thanks, this was an easy recipe and maybe I made an error somewhere which is why I had disappointing results.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 12, 2008

Fabulous, just need to add more water. It is a little dry

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V. Moore

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Reviewed: Aug. 27, 2008

I love this crust! (It does need ¼ cup more water.) I definitely need to work on my pizza crust technique. I let my kiddies & husband make their own pizza, what a hit!! Next time I will just make a BIG pizza instead of multiple ones so I can master the crust on the outside! I used the Exquisite Pizza Sauce recipe on this site. Great combo!! Thanks for the recipe! It was awesome!!!!

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Kayce

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

I left and earlier review but wanted to add this. I made a buffalo chicken recipe with this dough and WOW was it great. The dough is so fantastic with any pizza. Thanks a lot, I will never make any other pizza dough recipe again, Ann

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jun. 3, 2008

This crust was just about perfect. I made it in my bread machine, and the texture was perfect. However, I spread a little EVOO and garlic salt on the crust before I baked it which really added to the flavor. I would give it a 5 for texture, and a 4 for flavor. Thanks for sharing!!

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momof2

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

I love this one so much..I've tried numerous pizza base recipes, and this one my taste buds the best. I gave it a 4 star because I have to add more water untill beautiful dough form...maybe becasue I used bread machine instead of kneeding it by hand...but at last it turn out soft, and definitely not dry or crumbly

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Naz

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Reviewed: Apr. 15, 2008

Love this recipe! Only changes I made were mixing brown and white flour and I used butter instead of margarine and the best bit: I made it in my bread machine with the dough setting. Others are correct, more water is required, 1 cup seemed to do it last time. Very yummy crust and so easy to do with my bread machine.

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EZEKIELEDGEWORTH

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: Apr. 2, 2008

This crust was great. I used the dough cycle on my bread machine and added more warm water a little at a time until it reached the proper 'dough ball' consistency while kneading, I'd say I added an extra 1/2 cup of water. Other than that the recipe was perfect, yeilding a nice soft and chewy crust. I baked it on an insulated cookie sheet and during the last few minutes of baking slid it off the cookie sheet right onto the oven rack so the bottom would get crispy. I bet this would be ever better baked on a pizza stone. You can add some garlic powder, cheese, or pizza spice to the dough for a more flavorful crust.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Mar. 1, 2008

Great crust (after adding an extra 3/4 cup warm water that is).

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Isis

Cooking Level: Expert

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Reviewed: Feb. 5, 2008

Very good. I used olive oil instead of margarine and added about 1/4 cup more of water based on other reviews. I also added a little bit of garlic powder for a little bit of flavor. I thin I will make this crust again.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Jan. 19, 2008

I have tried quite a few pizza crust recipes, this one is pretty good. However, it is definitely short on liquid. I had to double the water. I also am a big fan of the dough-cycle on my bread maker, so I made it this way and with the extra water and a dash of olive oil, it came out perfect! I do feel like this recipe should give a little more guidance as to time- on the second rise and the first bake specifically. I found them to be 30 minutes and 10 minutes, respectively. I also slid the pizza onto a broiling pan for the last 15 minutes of cooking to get a nice, crispy bottom. I will definitely use this recipe again.

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gooddealmeg

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

This makes a pretty good pizza crust. It can be a little chewy for my taste, but the flavor is good and it's fairly easy to make.

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Michelle

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

I have tried lots of Pizza Crusts looking for the perfect one. This is it! We love it!!!! Even my fussy 2 year old eats it. And loves to help make it, too!

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Cathy

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Reviewed: Sep. 26, 2007

This is a wonderful recipe my family loved it. Will make this again.

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JAYGIRLS

Cooking Level: Intermediate

Home Town: St. John, North Dakota, USA

Living In: Wasilla, Alaska, USA

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Reviewed: Aug. 19, 2007

It's been eons since I've made homemade pizza, and the crust has always been the issue. I'm always looking for that pizza parlor flavor and texture. Yeasty flavor, crispy outside, chewy inside. This crust has a great texture, and made a nice thick crust which browned beautifully; it held up to the toppings I heaped on it and wasn't at all doughy. Prebaking it is absolutely inspired, and I think it made all the difference in the end product. This recipe may be a little more work than others at, but in my estimation, it's worth it.

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KATYPI

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

I've tried a lot of pizza crusts and so far this is my families favorite. I also made it in my bread machine and used 2/3 cups water. Thank you for a great recipe.

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RABBIE

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Reviewed: Jul. 27, 2007

This pizza dough was DELICIOUS! I made it in my bread maker so it couldn't have been easier. You definitely need to add 2/3 cups of water instead of 1/3. The dough was so EASY to manipulate and form. I will never make another dough again!

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BelleSomnium

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Reviewed: Apr. 19, 2006

This turned out great. The only thing I did differently is I proofed the yeast, as I always do. Very good!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Oct. 11, 2005

This made the best home made pizza we've ever made. Only one thing wrong. It absolutely requires extra water. Probably 2/3 C. instead of 1/3. That's where I'll start next time. Thanks for the recipe.

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Scout Gray

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Reviewed: Nov. 7, 2004

Usually on weekends Ill make a pizza. Yesterday I decided to make one with eggplant, peppers and lots of cheese. I found Flutes best pizza crust and decided to try it. I had a time with it because there was not enough liquid to get it to stick together in a ball as he suggested. Anyone else have this trouble?

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LAUREL10

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The Best Pizza Crust

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