Reviewed: Nov. 6, 2009

Quick, easy, and delicious (especially with the suggestion of sprinkling herbs on the crust). This is going on my regular weeknight dinner rotation.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 28, 2009

The best pizza crust, my family loves it. Thanks for share it.

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Taty

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Reviewed: Oct. 25, 2009

A great crust! I cooked it on a pizza pan not a stone and it was perfect.

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mrueff

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Reviewed: Oct. 18, 2009

this recipe is great...simple to make and well worth the effort. my husband even said it was better than our local pizzaria! thanks jody!

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kristianne

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Reviewed: Oct. 18, 2009

I made this for my family and it came out great! Next time im extending it a bit and adding some cheese to make it a stuffed crust.

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learning2ck

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Reviewed: Oct. 9, 2009

So far this produced the thinnest crust pizza, which is what we were looking for. I used this recipe and made two pizzas with it. With the first pizza I prebaked the crust for 10 minutes on the middle rack (on a pizza stone) then added the toppings. It was thin but the middle of the pizza could have been crispier. With the second pizza, I prebaked it for ten minutes on the lowest rack in the oven, added the toppings and returned it to the lowest rack to finish. This made a BIG difference. This was incredibly easy to make. *****Update*****I've made this several times now and have gotten my technique down on how to get it nice and thin and CRISPY! :) I divide the dough in half and use one half per pizza. After spreading it on my stone, I bake it for 10 minutes on the lowest rack at 500 degrees. Then I lower the temp to 450, add the toppings and bake til the cheese is bubbly. When you bite into the crust you can actually hear it crunch! SO so so happy I tried this recipe :)

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Read other reviews, crust is too doughy. :-( After baking at 425 for 15 min. I removed a few pizza slices from foil and toasted on med. high for a few minutes in toaster oven. Crust became crispier:)

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Megan

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Sep. 23, 2009

I have tried many of the pizza dough recipes on this site to get the "perfect pizza parlor" crust. there have been several that were not too good and some that were great. But in the end This pizza recipe by far is the best. I made no changes to the actual ingredients. I only added a tsp per cup of flour of King Arthur Pizza seasoning that a friend recommended to me. But the crust was great with or without the seasoning. (fabulous with the seasoning and I highly recommend it!). I played around with the cooking temps and time and found 500 degrees bottome shelf for 5 minutes for pre cook and 450 for about 15-20 on the next shelf up with toppings. I am a happy girl...now I move onto toppings. thanks to all of your responses. This site helped me in my quest for a great homemade crust.

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lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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Reviewed: Sep. 23, 2009

Just made pizza tonight using this and only adding a special italian blend of seasonings, and it is just AMAZING! Better than order-out or store-bought, and even makes the best breadsticks and cheesybread :-) if you want thinner crust, it's hard to achieve but possible! Just stretch thin, poke holes ALL over the dough including the crust area, and keep brushing the crust with butter :-)

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HawaiIrish

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Reviewed: Sep. 14, 2009

I have used this pizza crust 5 times now. I finally got to put it in a real pizza oven next door and the crust puffed up bigger than ever and made a perfect fire baked pizza!

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ThisDudeCooks

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 7, 2009

This was very good. My family loved it! Better if you let it cool off a little before eating. Put it in the oven for about 5 minutes before adding the toppings so it wouldn't be soggy. Will definitely make again!

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momwholoves2cook

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Reviewed: Sep. 1, 2009

Super easy and tasty! I added herbs in with the flour and also brushed the crust with olive oil while baking. I didn't know how much it would rise, but actually made a fairly deep crust. I'll probably do 2 smaller / thinner crusts from the dough in the future, but the recipe is DELICIOUS!

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susandelynn

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Reviewed: Aug. 24, 2009

this is the best home made pizza crust ever.

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Shari

Home Town: Kenyon, Minnesota, USA

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Reviewed: Aug. 14, 2009

So easy and quick. Great to make when in a pinch, my husband and I loved it! definitely will be making this in the future...

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Aug. 7, 2009

Excellent! This was very easy to work with, used half white flour and half nutri blend (ran out of whole wheat!). I did throw some seasoning into my dough as I mixed it. Added our toppings and baked on our pizza stone (as always) and the result was a nice and tender, soft crust...not too heavy or dense as some can be! Such a drastic difference when you make your own fresh dough!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jul. 13, 2009

I used 1/2 wheat flour in place of the white. I also prebaked crust for 10 minutes on pizza stone before I added toppings! This truly is better than any of the chains!!!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Jul. 7, 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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Jennblr14

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Reviewed: Jun. 25, 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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moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Jun. 23, 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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