Italian Pizza Dough Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Ignazia Vella
Reviewed: May 8, 2013
the egg is for the flour mix
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Photo by Ignazia Vella

Cooking Level: Professional

Home Town: Pachino, Sicilia, Italy
Living In: Picton, Ontario, Canada
Reviewed: Aug. 2, 2013
i loved this recepie yummy
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Reviewed: Mar. 14, 2014
Great recipe and easy! Wonderful texture and flavor, easy to roll with rolling pin! When I spread by hand I end up with pits and holy pizza!
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Cooking Level: Intermediate

Home Town: North Kingstown, Rhode Island, USA
Living In: Clermont, Florida, USA

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Reviewed: Aug. 22, 2013
I gave this five stars because it's good and it's easy to do and time to do it is next to nothing. It's a flexible recipe, too, as herbs can be added to the dough according to one's taste.
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Photo by sherrymodine

Cooking Level: Intermediate

Home Town: Tallassee, Alabama, USA
Living In: Bonita Springs, Florida, USA

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Photo by pomplemousse
Reviewed: May 5, 2013
Pretty good and easy dough. The instructions, however, are missing a step--there's an egg in this recipe but it's not clear when to add it. After trying this, I've now realized it goes into the dough--you need 1 1/4 cups of liquid, and the egg is the 1/4 cup. I made this in the bread machine--more out of laziness and wanting to multitask than anything else--and forgot to check it until it was done. That's when I realized it needed more liquid. No big; I just added in liquid (put in water bc I wasn't thinking) and let it go again. This made for a light, quick pizza dough that is perfect for a regular thick crust. If you like thin crust, you'd probably want to make two crusts out of it. Made it for D's Taco Pizza recipe and it worked well. thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 12, 2014
the bread lacks flavor, and the cheese burnt too quickly using the suggested cooking time. it came out decent. will tweak it for future uses.
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