Reviewed: May 23, 2012

Great recipe. I made mine ahead of time and put in the refridgerator for a few days till I was ready to use it. Still came out great and easy to roll and work with.

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Reviewer:

hollym4

Reviewed: Apr. 30, 2012

I was so excited to try this version of pizza dough in my bread machine but it turned out awful...first, it was far too wet, I had to scoop it out of the bread machine and add at least another 1.5 cups of flour...it baked semi-ok but the taste was far too sweet...I would suggest less beer - maybe 1/2 but definitely not more than 3/4 c., at least 1 more cup of flour and far less sugar - maybe 2 tsp rather than 2 Tbsp.

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Reviewer:

Frixxy

Reviewed: Mar. 30, 2012

Best bread machine pizza dough I've tried so far. I had a bottle of Sam Adam's Porter (which I don't like very much) in the fridge and used it. Mmmmm, the brown porter gave the dough a nutty, malty flavor and just a bit of a brown color. You should try it.

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Reviewer:

B. Bailey

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

Reviewed: Mar. 21, 2012

This is excellent- just like restaurant or delivery pizza crust. We did bake 5 minutes before adding toppings. Will make again!

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Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Mar. 20, 2012

I dont get it. My husband and i have both tried this recipe. Both times, we had to add tons of extra flour to make it useable. When, we try the pizza it is bland and bearly edible. The first time, I blamed him. When I tried to do it, I had to apologize to him. :)

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Reviewer:

LROSM

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

This is great pizza dough, alittle sweet for me. Will definitely use again.

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Reviewer:

Meg

Reviewed: Mar. 5, 2012

Tried this recipe for tonight's dinner and loved it. I followed it as written except added olive oil instead of butter. I had to sprinkle some flour on the counter to work with it as it was a little sticky. It had an excellent crisp crust with an airy, chewy interior. I baked it at 425°F for 20 minutes on the middle rack of the oven on a 16" perforated aluminum pizza pan. No need to par bake as it's the perfect amount of dough for a 16" pan.

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Reviewer:

Chris1971

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Whitby, Ontario, Canada

Reviewed: Mar. 2, 2012

I make dough by hand and thought I would see if this was easier/better. When it came out, I was shocked! It was goopy and sticky. I had seen the reviews, and pressed on, figuring we could get take out, if necessary. :) I stretched/scooped it into a stoneware bar pan and followed the others, by pre-baking it, then topped it and baked it for 17 minutes more at 400. It is fabulous! In fact, I am on my 3rd square of pizza as I type. Thanks for the recipe!

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Reviewer:

ESKMom

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Hershey, Pennsylvania, USA

Reviewed: Feb. 25, 2012

I enjoyed this, making and eating it. The dough is the easy part with the help of the bread machine. The hard part of this recipe for me was trying to swipe a beer from my husband. :)

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