Reviewed: Sep. 3, 2005

This is the best pizza crust. It's fast and easy to make. I made 4 pizzas using this recipe. My family lived it. I did cut in half to make a thin crust pizza. It was great.

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jovigirl

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Reviewed: Jun. 7, 2005

My new FAVORITE pizza crust. I always use Jay's Signature Pizza crust from this site but no more!!! I baked the pizza on a large square cookie sheet and it covered the entire sheet. Crispy on the edges, tender in the middle, YUMMY! I added garlic salt and parmesean to the crust and it was great! Try it, you won't be sorry!

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: May 20, 2005

I love this recipe, so quick and the kids love it. I always make more and make bread out of it topped with alittle garlic butter and cheese, makes great sandwiches!

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PENNYHALL1

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Roseville, Michigan, USA

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Reviewed: Mar. 15, 2005

I loved this easy recipe. I paid attention to what others were saying about the flavor and I added garlic powder and grated parmesan cheese to the dough. YUMMY

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LOTSAJOYUS

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Reviewed: Feb. 15, 2005

The dough came out too sticky so I had to add nearly one cup of flour until it was at proper consistency for baking. Other than that, it was very, very, good and made an excellent deep-dish pizza crust.

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JENNIESCHOLL

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Aug. 31, 2004

This was an excellent recipe, i used margarine instead of olive oil and honey for the sugar. i got a soft, slightly sweet(not too sweet) slightly chewy pizza crust,the entire thing dissapeared in minutes, even my son who is a very picky eater, ate two peices!oh and i must add, for those who have used this recipe, and gotten a biscuit like crust, try UNBLEACHED all purpose flour,it stretches better for a less starchy, and more chewy texture.

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REDWIN

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Reviewed: Jun. 20, 2004

not bad for a quick crust, but it was a little difficult to work with and as mentioned elsewhere did have a biscuity texture.

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BRIANWELSCH

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Reviewed: May 3, 2004

Easiest pizza crust I have ever made and the tastiest. It spread out in the pan in seconds. I looked down at the pan shocked at how easy and quick it was. No messiness or stickiness. I made the best white/olive oil pizza I have ever eaten!

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Rachel Prz

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Reviewed: Feb. 15, 2004

This was a good quick recipe. I had to bake it about 5 min longer than what the directions said, and I wish the crust had gotten a little crispier. Otherwise, it was tasty!

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JULES18

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Reviewed: Jan. 31, 2004

Not bad for quick & easy. I found I needed to cut the recipe in half for my pizza stone in order to make a thin-crust pizza. I also flavored the crust with a couple cloves of pressed garlic, 1/4 cup parmesan cheese, some oregano, & some red pepper flakes.

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MYGARDENGROWS

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Reviewed: Jan. 9, 2004

Very quick and easy but dough lacked flavour. Will have to add something next time to improve flavour

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VAL6

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Reviewed: Oct. 17, 2003

I would not recomend this for under a 16 inch pie. It is very much like a biscuit with pizza toppings. The flavor is good and it is tender. But it seemed to want some sausage gravy more than pepperoni's.

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Dawn

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Reviewed: Oct. 14, 2003

Really good...really easy!

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TARSHA1273

Cooking Level: Expert

Home Town: Clarksdale, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 5, 2003

I needed a crust in a hurry--I was hungry--and this one fit the bill. I kneeded the dough for 8 minutes before letting it rest. The first pizza baked for 20 minutes was too browned. The second made from frozen dough baked for 15 minutes--perfecto!

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Gourmet Booge

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Aug. 11, 2003

Great pizza crust. I let it rise too long, and it made for a really thick and light crust- more like bread. Don't make my mistake! When I did it right, tasted great! Want to try it with calzones.

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ANNIE C

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Aldeia Nomba, Niassa, Mozambique

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Reviewed: Jul. 5, 2003

This recipe is definitely quick and easy. However, the crust lacked flavor and was too “bready” for my taste. I prefer a thinner, crisper crust.

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GRAPHITE

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Reviewed: Jun. 26, 2003

This pizza crust is so simple and so fast. Best yet- it is thick and chewy. I prepare the crust and then while I am slices and chopping the toppings, the crust has plenty of time to rise. Who would have thought- a homemade crust in 10 minutes!

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TAREN

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Reviewed: May 24, 2003

Great pizza dough. Cooked as is - light fluffy and slightly crisp. Pre-cooked for 10 mins or so, super crispy crust. I added about 60ml of chopped oregano to the water mixture and put that into the flour etc. Made for a great taste in the dough. Next time I am going to experiment with chilli and tomato paste - "some like it hot". Georgie Law Whitsundays Australia

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GEORGIE-LAW

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Reviewed: May 5, 2003

It was nice not to have to wait 30 min. to an hour for dough to rise. It was kind of sticky to work with when forming it on my stone, but it baked well and gave good results. I prebaked it with my sauce for 5 min. then topped it with mozzarella and basil and baked for another 10-15 min. The dough was ready by the time my mozzarella started to brown.

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