Reviewed: Apr. 6, 2013

I used regular (non rapid rise) yeast and dissolved it in the warm water with just a teaspoon of honey before adding all of the other ingredients. I let my KitchenAid mixer do most of the work and then turned out the dough to finish kneading by hand. It rose beautifully covered on a flour-dusted board in 30 minutes. Rolled it out, added toppings, and baked on preheated pizza stones in a 500 degree oven - yum! This dough was some of the easiest to roll out thin than other doughs I've tried and it also tasted good - I would definitely use it again.

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Reviewer:

MELISSA_B

Cooking Level: Expert

Reviewed: Apr. 2, 2013

So easy even my children can do it! This is such a good basic recipe, and rolls out perfectly. I roll it into a "jelly roll" pan. I doubled it, and made one crust to put in the fridge for a later date (which happened to be two days). It was great then too, and made for a super quick dinner. Next time, I will freeze one, and see how that goes. Highly recommended recipe.

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Reviewer:

The chicken lady

Cooking Level: Intermediate

Reviewed: Mar. 21, 2013

Very good, especially when you change the flour to chickpea flour! I'm ready to try this dough as a desert pizza with almond flour also!!!

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Reviewer:

Christine RN

Reviewed: Mar. 16, 2013

I followed the directions to the t, but realized after I was done that my yeast was the regular kind, so I let the dough rise for 30 min instead of 10. It came out FABULOUS, and my husband and I had a hard time not wolfing it down like beasts...

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Reviewer:

Carol C

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Mar. 13, 2013

Delicious! I followed suggestions from other reviewers and added some Italian Seasoning and garlic salt to the dough. I also substituted one cup of regular flour for one cup of whole flour in a double recipe. The double recipe made 2 large cookie sheet sized pizzas, enough to feed our family of 6.

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Reviewer:

HPITTS

Cooking Level: Expert

Home Town: Monticello, Illinois, USA

Living In: Leesburg, Georgia, USA

Reviewed: Mar. 9, 2013

This dough gets 5 stars for being very easy to work with. For taste I would give it a 3 but my picky son loves it so I compromised with a 4. To me it is edible but I have had better. Thanks for sharing this.

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Reviewer:

iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Mar. 4, 2013

I made this tonight because my husband LOVES pizza. It was awesome! I used the Fleischmann's pizza dough yeast and added oregano, basil, garlic salt & ground coriander to the dough. It's way better than the frozen or refrigerated dough I have bought in the past. I really liked the way it got crispy on the bottom but stayed nice and chewy-soft on the inside. I will be making this dough every pizza night from now on!

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Reviewer:

mrs.cortez

Reviewed: Mar. 4, 2013

I avoid recipes with yeast due to the rise time that's required. RapidRise yeast? An *amazing* convenience! And the dough turned out great...despite my baking the pizza a wee bit too long. Even so, the interior maintained it's softness. I'll be making this one again.

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Reviewer:

Lorene

Reviewed: Mar. 3, 2013

Wonderful recipe. I substituted the salt with garlic salt and added freshly shredded parmesan and romano cheese.

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Reviewer:

Jeff

Reviewed: Mar. 3, 2013

This was an easy recipe and on it's own it makes a great starter dough. It was very doughy but I think I will stretch it thinner and make several pizzas with the dough. I also would like to add garlic, parmesean, or other seasonings to the dough to make it more flavorful.

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