Reviewed: Mar. 13, 2013

Exactly what I was looking for. It's fast and easy. I did let it rise a bit longer than the recipe stated, but only because I just happened to let that happen. Pizza was done in 30 minutes. It takes longer than that to get take-out. Will be using this again and again.

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Reviewer:

robinscott

Reviewed: Mar. 13, 2013

Outstanding recipe. My results were perfect the first time. I followed a reviewer's advice and added about a tablespoon of Italian herbs and garlic powder to the flour when mixing ingredients. I found this recipe when I had forgotten to buy a pre-made crust at the store. When it's this easy and fresh, no reason not to have homemade.

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Reviewer:

CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

Reviewed: Mar. 10, 2013

I had burned a pre-bought crust for a veggie pizza...ended up being a good thing! Pressed for time, I tried this recipe using whole wheat flour, a glass pan, and reducing the heat to 400 and eyeballed it til done (sorry, didn't time it). Turned out to be the best crust I have ever had on a veggie pizza...the company raved over it!

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Reviewer:

hanknkaren

Reviewed: Mar. 9, 2013

I just used this recipe to break in my new baking stone, and man was it delicious!! Hubby came home early from work and he was HuNgRy. Found this quick recipe and I (accidentally) doubled it, and added a little garlic powder less sugar. Off the chain!!! And he loved it! I am totally using this tomorrow when we hang out with some friends. Crispy, crunchy, chewy, bubbled up nicely!!

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Reviewer:

RemmDogg

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Reviewed: Mar. 8, 2013

This is a great recipe. I left mine sitting for an hour before I kneaded it (I had unexpected company). I also added a dry parmesan spice blend, garlic powder and fresh parmesan to the dry ingredients before mixing in the olive oil and yeast/water. This turned out great! Cooked it on a pizza stone for 15 minutes with toppings and it was awesome!

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Reviewer:

egcooper

Reviewed: Mar. 2, 2013

This recipe was very easy and tasty.

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Reviewer:

jackee

Reviewed: Mar. 2, 2013

Crust was delicious! Never made pizza crust before, and only worked with yeast once or twice. I used garlic olive oil which gave it a nice flavor, but next time I would add more herbs--basil, oregano, onion powder, and some garlic, as well. I imagine it would also make delicious breadsticks.

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Reviewer:

aladams39

Reviewed: Feb. 27, 2013

This was the best pizza crust ever!! Im never going to use another one!! The only thing I changed was that I added Italian seasonings to the crust and kneaded it for like 5 minutes.:) Thank u!!!

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Reviewer:

juliana

Reviewed: Feb. 25, 2013

texture is very soft but flavor is bland; to the point where we didn't even eat our bread sticks made with this recipe the first time around. second time around was much better after adding garlic powder, agave, and a bit more salt. I also used white whole wheat flour so maybe that's why I needed to add additional seasoning

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Reviewer:

mayanah

Reviewed: Feb. 22, 2013

I didn't have bread flour when I tried it, so used unbleached flour and it came out great! I stuck to the recipe as written and my family loved it. This will be replacing the recipe we've been using. We had extra dough (made a double batch), so we used it to make breadsticks with melted butter and garlic salt w/ parsley and melted cheese. Those were great, too. Thanks for the great, easy recipe!!

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