Reviewed: May 23, 2012

I love it! I love it! I love it! Wow! Everything I want in a pizza crust. Easy to make and really tasty. I'm no where near being Italian so I'm not sure how "Italian" this is but it works for me. Thank you. P.S. I did add Italian seasoning and some cheese to the dough. Tasty.

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Reviewer:

Bobbie Susan

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

Reviewed: May 21, 2012

My husband really liked the crust I used it to make Stromboli.

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Reviewer:

hairbag

Reviewed: May 15, 2012

Great crust. I didn't change anything in the recipe and it came out just perfect. Thanks!

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Sunam

Reviewed: May 11, 2012

Came out perfect and it was so easy! Next time I'll add spices like the other reviewers have suggested.

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Veggylover

Reviewed: May 1, 2012

I doubled the recipe to make two large pizzas and they turned out great! The only thing I did different was to use bread flour because that is what I had. I will definately throw away all of my other pizza crust recipes.

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Vi Lawson

Reviewed: Apr. 30, 2012

Great crust. Really easy to prepare and doesn't take a lot of time to rise. A big hit at the pizza party I had the other day.

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danielti

Reviewed: Apr. 19, 2012

Excellent dough recipe for thin crust pizza! It rolls out great. Perfect taste and texture. It rises just the right amount. I cooked it on an oiled pizza sheet and brushed oil on the crust. Baked it for 15 minutes. Mmmmm. Thank you so much for posting this recipe.

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Reviewer:

Food Girl

Cooking Level: Intermediate

Living In: Wilkes Barre, Pennsylvania, USA

Reviewed: Apr. 15, 2012

As a qualifier, please note that I'm yeast recipe challenged - I simply cannot get dough recipes to turn out right no matter what I try. This recipe was so easy that even I made an unbelievably tasty, flaky pizza from scratch in under one hour. I followed all the steps exactly and used a Kitchenaid mixer dough attachment just until the dough was blended (not to over mix). I then spread this perfect amount of dough for 1 two person pizza onto a pizza pan (holes on bottom) and brushed it with olive oil seasoned with all sorts of Italian herbs and roasted garlic, etc. before adding toppings. Baked for 15 mins at 400 and it was phenomenal texture, taste and thickness (imagine medium thick with an end piece no one wants to waste). My picky husband loved it too. It could not have been more straightforward or tastier. Please try it!

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Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Reviewed: Apr. 3, 2012

I love this pizza crust! Although, and this could be considered a con - it is so easy to put together I probably have it too often, now! I don't have a pizza stone, so I split the dough in two and use a half-sheet baking sheet for one of them, which is perfectly sized. I usually make it just for me, and put half in a covered bowl in the fridge, where it keeps fine for a couple of days. I recommend adding some oregano, basil, and/or thyme to the dough itself, rather than sprinkling on top. I haven't tried a dessert variation yet, but it's been good with every savory topping I've tried so far. Highly recommended. Bit of advice, though - don't make it too thick. I like 'deep dish' crusts, but this can be a bit too dense and chewy even for me if I don't shape it thinly. Trust me, even rolled thin, it is very good, and quite sturdy.

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Reviewer:

Kalira

Reviewed: Apr. 2, 2012

Great! Foolproof! And definately good on a pizza stone. Double the batch and have extra for Olive-Garden-like breadsticks. (brush with garlic butter and sprinkle on a little cornmeal and parsley.) Or roll then into pencils for crunchy breadsticks. We made a stuffed-crust by rolling string cheese in it around the edges.

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