The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 8, 2009
THIS RECIPE IS GREAT, EASY TO SPREAD ON MY PIZZA STONE. I ALSO PAR BAKED FOR 10 MINS AT 425F AND THEN PUT ON TOPPINGS. DELICIOUS. THANKS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 26, 2009
Best crust recipe on here. I did, however, let it double rise and rest before cooking. I also par baked for 2 minutes @500 then topped and cooked at LOWEST rack in oven. Delicious.
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Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA
Living In: West Vancouver, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 24, 2009
This is a FABULOUS crust! I use it all the time, in fact, it's the only one I ever use. And you simply MUST use a pizza stone. I bought one and have never gone back!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 15, 2009
very good pizza crust, way better than pizza parlors i have eaten. The whole family loved it even my 1 year old grand daughter
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 11, 2009
I let the yeast, sugar, and warm water sit for 10mins before adding anything else. Plus I kneaded the dough for 5mins, just to get the flour mixed in well. Always brush the entire pizza with garlic oil before spreading sauce and toppings. Very yummy... I did let it rise a bit in a warm oven before putting toppings though. (15mins)The crust turned out really soft and poofy after baking! I use a 9" pan for half the recipe, and it bakes perfectly in 18mins. Just had a few complaints about a yeasty smell/taste- probably b/c much more yeast is used in this recipe so the dough can rise faster.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 26, 2009
Do not change this recipe. It came out outstanding and I will use this recipe every time I make pizza, which is about once a week!!
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Cooking Level: Expert

Home Town: Syracuse, New York, USA
Living In: Wels, Oberösterreich, Austria

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 23, 2009
This is a very good easy recipe! Though, I let it rise for 30 min. while I made my pizza sauce. I also didn't use a pizza stone which didn't effect it. To make it spread easily around the pan, I spray bakery spray or oil on my fingers, so the dough doesn't stick to my fingers. This is a very good recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 17, 2009
I have this same recipe from a bread machine cookbook and wanted to share it works fantastically in a bread machine. I omit the sugar and add a tablespoon of italian seasoning to the dough as well. Very good!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Apr. 17, 2009
This is a decent crust recipe. Dough was really easy to work with, handled well even for these still learning to make bread dough hands. Very generous amount of dough, I could have made a large pizza and a small pizza from this. Bready in texture, like breadsticks. This was a great basic recipe and put together ready for the oven very quickly. This is good for what it is, a really quick fast crust without an hours wait of rise time. Worth a try at least.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 14, 2009
My kids and I all LOVED this recipe...fabulous flavor. I had extra time, so the crust was able to rise longer and develop even more flavor. I will use again and again and again!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 1, 2009
Excellent quick dough. I made this last night and it turned out good. I added 1/2 t more of salt. And, 1 tsp Italian seasoning and 1/2 t crushed rosemary. Its a very soft dough and a bit *watery* when just mixed. I let rise for an hour then turned it into my oiled jelly roll pan. Turned out crisp on the bottom while really light when you bite into it. I just miss the yeasty flavor of dough that has rose twice. BAKE ON THE BOTTOM-MOST RACK for best results.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 1, 2009
Love this recipe. As written it's great. With 1/2 wheat flour it's great. With AP flour, great. With breadflour great. Stirred and 10 minute rest, great. Kneaded and risen, great. One a stone, great. One a cookie sheet, great. It is a very soft dough when followed as written, but it gets an A+ for speed and ease. If I follow the directions, I like to bake it a little closer to the bottom rack to get a crispier crust if using a cookie sheet. My favorite goto pizza crust recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 31, 2009
An Absolutely wonderful crust! I finally bought a couple of pizza stones. (No need to prebake for 5 mins)I just sprinkle a little course cornmeal on the preheated stone and make the pizza. (Original review: Before I had the pizza stones.) Okay! I have a family of eight. This pizza dough was QUICK, EASY, and DELICIOUS. I followed the recipe exactly, anything I added to it was after I made the dough. (Next time I will add some spice to it when mixing and I'm pretty sure it will turn out great.) This dough takes on any flavor/spice well. I did a cheese stuffed crust pizza, two regular pizzas and a garlic crust pizza. Yummy! I did place my crust in a heated oven for 5 mins. I did the same thing with the stuffed crust also. I then finished making up the pizza and baked it for 15 mins. Everbody loves this pizza crust. (The dough will seem sticky after you mix it together. DO NOT add more flour. Just let it stand for 10 mins. Then just put a little olive oil on your fingers and work the dough into place on you pan.) This one is a keeper.
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Cooking Level: Expert

Home Town: Quincy, Florida, USA
Living In: Alachua, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 26, 2009
This was just a little different from another crust I make but my husband said it was harder to manipulate. Is there not a recipe out there for a crust that can be tossed? Tasted great though!
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Cooking Level: Intermediate

Home Town: Milledgeville, Georgia, USA
Living In: Louisville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 25, 2009
I really like this recipe. I have tried many pizza crust recipes and this one is the best. I don't have to look anymore. I make thin, thick, and medium crusts. This recipe is good for all. Thanks for sharing.
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Cooking Level: Expert

Home Town: Pennington Gap, Virginia, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 23, 2009
My first time making a crust... followed the directions exactly. Like other people said, the crust comes out biscuit-like in the middle which tastes strange with the pizza toppings.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 20, 2009
Truly awesome dough! I made it even an hour in advance and it just made it better. I added a little garlic powder to give it a little something extra!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 11, 2009
This is the easiest pizza crust recipe you will ever find.I made this as my first attempt to make homemade pizza and it was perfect. I attempted another recipe and failed so I am without a doubt sicking to his FOREVER! I have since made it 4 times and it is great every time. The only thing I do different is after it cooks in the pan I move it to a pizza screen and bake for about 5 min to give the bottom more of a crunch. Enjoy
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Mar. 4, 2009
Made this as the recipe stated but had enough time to let it rise and develop more flavor. This is a great pizza crust that will become my go to recipe. I checked the oven about 5 minutes before it should have been cooked and wow. The dough had risen so high that I thought I might lose the toppings. Great recipe. Thank you.
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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 27, 2009
I made this crust yesterday with whole wheat flour and OMGosh, It was sooo good. I neva thought that I was able to make a whole pizza from scratch but this recipe was so quick and easy. My whole family loved it. Thanx for sharing, I will be making this again real soon.
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