Reviewed: Dec. 13, 2007

Nice to work with and great pizza

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Connie

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Reviewed: Dec. 11, 2007

LOVE this crust recipe! I use it all the time and get compliments from friends when they try a pizza I've made with it.

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BEANEFAN

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Reviewed: Dec. 9, 2007

This is one of the best recipes that I have tried that does NOT require a bread machine. It is also good if you use honey instead of sugar.

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AUNTSHEL

Cooking Level: Intermediate

Living In: Washington, Illinois, USA

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Reviewed: Nov. 30, 2007

I have made this recipe a few months ago and my husband and I love it! We have even made it with some friends and we have hooked them on it also!

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LILTURTLE2003

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Reviewed: Nov. 27, 2007

I am really annoyed right now. I decided to make this for my 16 month old son for lunch. It was a fantastic idea at first as he used some of the dough as playdough while I made the pizza. I cooked it a few minutes before hand w/ olive oil on it. Then I topped it with sauce and cheese. It has been in the oven for almost 40 minutes and it is STILL DOUGHY. I followed the directions to a T! This is so frustrating. Any ideas what I did wrong. BTW I am not a novice at cooking!

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BRAVEANDCRAZY

Cooking Level: Expert

Living In: Gatineau, Quebec, Canada

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Reviewed: Nov. 18, 2007

I tried this recipe because it didn't need a lot of rise time. We loved it. It is a lot a dough though - made 2 pizzas with it. I'll definitely keep the recipe, and will do a couple of large thin crusts next time. The dough rose like crazy, so don't be scared to make it thin.

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Gale E

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Reviewed: Nov. 5, 2007

I previously rated this with only 4 stars because the first time I made it into only one pizza, and it was way too thick, but this has become a recipe I use several times a week and love! It makes two, not overly thin, thin-crust pizzas. It's easy, fast, and delicious. The trick is that you just have to really work it down to a thin crust, just like the way those pizza dough packets work. Do this by patting it with fingers, spinning it in the air, or rolling it with a rolling pin.

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Coral

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Oct. 31, 2007

I have been using this recipe for several months now. I follow recipe as written, however, I do pre-bake for 10 minutes, add topping, then bake for 10 more minutes. So much better than store bought. (and faster than delivery)

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JESOLEN

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Reviewed: Sep. 21, 2007

I don't know who Valentino is, but I do know this is the exact recipe I have always used myself....and I didn't get it from here! However, it is a very good recipe, turns out great every time.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Sep. 19, 2007

Jody, great pizza crust. I replaced the sugar with honey and added garlic and onion powders and Italian seasonings to the mix. Because I had time, I let the dough rise and used this recipe for calzones. I made this right in my food processor. Not only ridiculously quick and easy to make, but also very easy to roll out. Excellent and thank you so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 1, 2007

really good crust it was easy and crispy what more could I ask.... yum yum yum

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DOMINANYC

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Reviewed: Aug. 15, 2007

My family loves homemade pizza and after trying many crusts, this is now the only one I use. I love the convenience of not having to pre-cook the crust and it tastes great. I substitute a cup of whole wheat flour for a cup of the all-purpose and use honey instead of white sugar.

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EscpTheMadnss

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Reviewed: Aug. 9, 2007

Simply put...The best for thin crust pizza. I have tried them all and this is the easiest to make of all. If you like thin crust pizza this is the recipe. I used a cookie sheet and a pizza stone.....both were crispy. The stone was even crispier...I will use this one from now on! Enjoy!

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skyline22

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Reviewed: Jul. 14, 2007

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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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 20, 2007

Pretty good. I used 1 1/2 cups of whole grain wheat flour, so the texture was altered. Next time, I will prebake the crust for a bit, before loading the topings. Thanks for sharing

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BONOGIRL

Cooking Level: Expert

Home Town: Sofia, Sofia City, Bulgaria

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Reviewed: Jun. 18, 2007

This is just a regular old pizza recipe that you can find anywhere. How about using some real flour, like Durum, Semolina, or a high gluten flour. Try experimenting with the flour and the liquid(v-8 makes an interesting dough) to find the one you like best.

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Loren

Cooking Level: Intermediate

Home Town: Pinole, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jun. 6, 2007

This pizza crust was surprisingly excellent. Didn't take a long time to prep, rose well, great flavor!

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Megs

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Reviewed: Apr. 30, 2007

YUMMY! I added some dried herbs & it was absolutely delicious.

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Southern Belle

Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 2, 2007

This crust was really easy and quick, but I really didn't like the texture. I agree with other reviews that said it just tastes like bread. I think next time I'll invest the extra time to make a different crust or just buy pre-made dough. Thanks, though!

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