Reviewed: Jun. 13, 2008

This pizza crust is awesome! It has one more tablespoon of olive oil than the recipe we've used in the past, and it makes all the difference. Bakes up thick and soft and delicious. Thanks!

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JuJuBee

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Reviewed: Jun. 9, 2008

Not as good as I thought it would be based on the previous reviews. It was very bland and too thick and heavy. It really does need a little more spices or salt. It was easy to make and did look very pretty however.

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viking

Cooking Level: Intermediate

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Reviewed: May 21, 2008

This came out good .

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valerie

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Living In: Highland, California, USA

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Reviewed: May 19, 2008

I would have given this 5 stars except I had to make a little adjustment. The dough seemed very dry and after adding a little more water it worked out ok. I did add 1/2 teasp. garlic powder, 1/2 teas. onion powder and 1/2 teasp. italian spices. Next time I will add a little more of the spices. I also took the advice of others and baked it about 7 minutes before adding the toppings. Will definately make this again. Thanks!

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goforit2

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Reviewed: May 4, 2008

Awesome made as directed, even made stromboli out of it

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072705r

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Reviewed: Apr. 15, 2008

Good stuff. I made this as directed, leaving the dough still a bit wet and pressing it into a baking pan. I thought I'd be clever by laying it out real thin since I don't tend to prefer thick, chewy pizza dough (I'm more into thin and crispy). Even so, it rose quite a bit. This ended up okay since my family ended up eating it all and they love thick crust pizza. My uncle, who doesn't really believe in compliments, said it was some of the best pizza he'd ever had. The only change I made, one which I thought worked out really well, was to sprinkle herb de provence over the crust after I put it in the baking sheet. The crust itself is mild in flavor and the rosemary, thyme, basil, etc. complimented it nicely.

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STARRYVINCENT

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Reviewed: Apr. 8, 2008

I mixed this up in my KitchenAid mixer and the dough had a perfect, barely sticky texture without any more flour. I sprinkled cornmeal on the pizza pan and pepper, garlic powder, oregano and rosemary on top. My dough rose like crazy once it went into the oven and was a good 1 inch thick, so roll it out thin if you don't like deep dish! We love deep dish though and my boyfriend said this was one of the best pizzas he's ever had. I agree, it had great texture and flavor! He even ate the crusts!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Mar. 30, 2008

I love this recipe I will never need another recipe for pizza again. We sprinkled pizza seasoning and garlic on the crust before adding the sauce. We were so impressed with this recipe. At first we were a little leary because it was still a little sticky, but it rose beautifully and turned out to be one of the best crusts that I have ever tasted!

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SCrane

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Reviewed: Mar. 14, 2008

Good, but kind of bland. I did substitute garlic salt for the salt. I made two big pizzas. One I baked on a pizza stone and the other on a normal pizza pan. The one in the pan turned out better - the crust rose more and the bottom was nicely done. It was also on the lower shelf of my oven. I would have given this recipe 4.5 stars if it would have let me. It was very good, but not perfect.

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Michelle

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

tried it once on a pizza stone and it was a little to crispy for me (and great luck to you trying to get in onto the stone!!), tried it again on insulated baking sheet... LOVED IT! my husband even ate his crusts, he usually doesn't touch them! will use again and again!

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KIRSTENLIV

Cooking Level: Expert

Home Town: Hayward, Wisconsin, USA

Living In: High Springs, Florida, USA

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Reviewed: Feb. 29, 2008

Beats my bread-machine recipe, hands down.

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Katie's Dad

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Reviewed: Feb. 15, 2008

This is the recipe I have used for years for deep dish pizza. It's not personal favorite as I have worked with many pizza crust recipes over time, but it's absolutely foolproof and you know what to expect every single time you make it. Yum!

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Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

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Reviewed: Feb. 8, 2008

Mine was on the sticky side - I will add a little more flour next time. If you like thin crust then this is probably not the recipe for you - I happen to like thick, chewy crust and was happy with this recipe. It reminded me a little bit of DiGiornio's pizza.

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Erica

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

My 4 y/o son has NEVER eaten the crust before...he did tonight!!! Thank you!

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grlmarine

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Reviewed: Jan. 27, 2008

I recently made this pizza crust and how easy it was i was just amazed.It was so easy that I made two batches of this crust, I used one for pizza and used the other one to make stromboli with. And it was great the only thing diffrent i did was I let it rise for about a half and hr instead of ten mins. But i would highly recommend this recipe to anyone. I have given it several of my friends all ready. Enjoy because it is very good!!!

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STACY88

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Reviewed: Jan. 26, 2008

I'm from Lincoln, NE and was hopeful for a crust similar to our local "Valentino's Restaurant" which is one of my fav's. This had a flavor more like a biscuit. I had made one pie with cream of mushroom soup seasoned with oregano for the 'sauce' and chicken, mushrooms, olives, and cheese for the topping. May make again for this recipe, but not for pizza.

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MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 24, 2008

So quick and good!! This is my go to recipe from now on...did the garlic powder and italian seasoning recommended by others was perfect.

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ellabell

Cooking Level: Expert

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Reviewed: Jan. 18, 2008

I really liked this recipe because you can whip it up without much prep time. When we made it, we cooked it for a few minutes before putting on the sauce and toppings and it was great!

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Andrew O

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 10, 2008

Very good and easy recipe! I also added garlic and italian spice. I ended up having to add a little more flour as the dough was still very sticky. I baked it on a cookie sheet pan for 15 minutes at 425 without any toppings, and then added the toppings and baked for an addtional 10 minutes. It was awesome!

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jan. 5, 2008

I purchased a pizza stone about three months ago and haven't used it once, until today. This recipe rocks, my pizza crust turned out perfect! I am definitely keeping this receipe as a solid base for pizza dough when I don't have enough time to allow it rise. Next time however, I will be adding seasoning to my taste. Otherwise, this is a very simple, basic, easy recipe that I will be using for years to come.

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