The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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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Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA
Living In: Deridder, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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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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 4.55 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 13, 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 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 24, 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 4.55 star rating.
Reviewed: May 21, 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 4.55 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 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 12, 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 4.55 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 4.55 star rating.
Reviewed: Mar. 27, 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 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 25, 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 4.55 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 4.55 star rating.
Reviewed: Mar. 21, 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 4.55 star rating.
Reviewed: Mar. 18, 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 4.55 star rating.
Reviewed: Mar. 7, 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 4.55 star rating.
Reviewed: Feb. 26, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Feb. 22, 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 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 20, 2009
This is super easy and my kids love it. I don't think it is "pizzeria" crust but it is way better than the Pillsbury and so good and chewy!
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Cooking Level: Expert

Home Town: Frederick, Maryland, USA
Living In: Hagerstown, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 18, 2009
awesome! everyone loved it. i added half a finely chopped onion to the dough plus some garlic powder and italian seasoning-just a little. i made the crust with 1 c. ww flour and 1 1/2 whote. i had to add moree flour than it called for to get the dough a good consistency. will make again.
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