Reviewed: Aug. 18, 2008

Very good!

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KECIA123

	Cooking Level: Expert Home Town: Rome, Georgia, USA
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Reviewed: Aug. 17, 2008

Very very good! I didnt realize the dough would rise so much, so my crust was very thick and next time I will make sure to roll it much thinner, but still excellent. A hit with the family and I plan to make again! A keeper.

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Chels

	Cooking Level: Intermediate Living In: Flagstaff, Arizona, USA
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Reviewed: Aug. 17, 2008

Amazing crust! I had to cut the recipe in half to fit a 16 inch pizza pan. I think the key is the well oiled bowl used for rising. The dough soaked up some of the EVOO I used to oil the bowl. The oil made the dough easier to work with. Beautiful thick pan pizza crust.

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Starbuck1121

	Cooking Level: Intermediate Home Town: Bel Air, Maryland, USA Living In: Brooklyn, New York, USA
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Reviewed: Aug. 16, 2008

My family loved it. On a side note, this makes way more dough than you need for a single 12 inch pizza.

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Athene

	Home Town: Lakewood, Colorado, USA
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Reviewed: Aug. 15, 2008

Pretty good. I actually add 1/4 cup brown sugar & 1/4 cup olive oil & an extra 1/4 cup flour. Gives it a good flavour. 1 tsp dried Basil & oregano added in with the flour also gives a good flavour kick.

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Chars3girls

	Cooking Level: Intermediate Home Town: Duck Lake, Saskatchewan, Canada Living In: Yellowknife, Northwest Territories, Canada
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Reviewed: Aug. 14, 2008

Excellent! I've been using this recipe for a long time. It's always wonderful. The last time I made pizzas with this recipe for a family gathering, my daughter-in-law said, "You could definitely sell these pizzas."

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elite99999

	Cooking Level: Expert Home Town: Old Fort, North Carolina, USA Living In: Forest City, North Carolina, USA
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Reviewed: Aug. 14, 2008

Always turns out great. The last time I made the recipe, was mixing up cake batter in a separate bowl while allowing the yeast to proof. I accidentally dropped one egg white into the yeast mixture instead of the cake mix bowl. Turned out to be the best dough batch to date.

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JJnicespice

	Cooking Level: Expert Living In: Long Island, New York, USA
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Reviewed: Aug. 13, 2008

I am throwing out all of my pizza delivery menus!! I would sooooo rather make this every time! Great crust recipe!!

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Lindsey

	Cooking Level: Expert Home Town: Streamwood, Illinois, USA
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Reviewed: Aug. 12, 2008

I've used this recipe for quite a few years. It's in All Recipes's cookbook. I use whole wheat flour to cut down on carbs. It's great. It's a really great homemade pizza dough. Thanks Jay!

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ELIJAS2


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Reviewed: Aug. 12, 2008

This was described as "the best homemade pizza they've ever had" by my family. Was very simple ad came out wonderful. I will be using this one again and again. I also added italian seasoning and garlic and onion powder to the yeast and oil mixture to season it.

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Pagelit

	Cooking Level: Intermediate Living In: Port Orange, Florida, USA
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Reviewed: Aug. 12, 2008

Made this in the bread machine. Was a bit too sticky coming out so next time I'll definitely do it by hand. But it still tasted great! Made no changes to it. Had a really nice texture, very soft in the middle and just the right amount of crisp around the edges.

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sweets86

	Cooking Level: Intermediate Living In: Scarborough, Ontario, Canada
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Reviewed: Aug. 12, 2008

Easy and delicious!

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Kalie

	Home Town: Canal Fulton, Ohio, USA Living In: Akron, Ohio, USA
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Reviewed: Aug. 11, 2008

It was very easy to make and tasted great. The outside crust was crispy and inside it was soft and a little chewy. I rolled the dough out on a pizza stone sprinkled with corn meal. My two year old had fun putting the toppings on and viola... 20 mins later -- pizza! yummy! Thanks for the recipe!

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Iliana and Mia's Mom

	Cooking Level: Expert Home Town: Kingsville, Texas, USA Living In: Cypress, Texas, USA
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Reviewed: Aug. 9, 2008

It was amazing! I used Ragu pizza sauce, shredded colby cheese, and topped with onions, mushrooms, olives, and tomatoes! It was delicious! I also added some garlic powder to the dough!

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