Pizza Crust for Bread Machine Recipe Reviews - Allrecipes.com (Pg. 6)
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Reviewed: Jan. 8, 2008
Definetly not bad. This is the first pizza crust i have attempted so i dont have anything to compare it to. What i didnt like about it was that the crust stayed white even after baking. I think i will prebake the crust before adding topping next time. Overall it was good. i will explore other recipes but keep this one on hand.
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Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 9, 2007
very good, seems thin ( gooey) but turns out great!
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Bartlett, Illinois, USA

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Reviewed: Nov. 7, 2007
It was like soup after it had mixed in the bread machine. I added at least another 2 cups of flour...
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Cooking Level: Expert

Home Town: Chittenango, New York, USA

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Reviewed: Aug. 28, 2007
I have finally found a GREAT pizza crust! Perfect and easy!
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Cooking Level: Expert

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Reviewed: Aug. 26, 2007
This pizza dough has just replaced the one that I've used for years. It made enough for 2 generous sized pizzas. We had 1 fajita pizza and 1 chicken pesto pizza for dinner tonight to rave reviews. Excellent!
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Cooking Level: Expert

Home Town: Parlin, New Jersey, USA
Living In: Bear, Delaware, USA

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Reviewed: Jan. 15, 2007
Thank you thank you thank you!! This crust turned out AMAZING!! It's the perfect thickness, and nice and chewy on the inside with a crisp exterior. I'm going to have to stock up on semolina flour, because I'm making this dough all the time from now on! This recipe could be the first step toward world peace. 100 stars!
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Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA
Living In: Portland, Oregon, USA

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Reviewed: Jan. 13, 2007
This was a great recipe and I will use it again. I did add 1/2 tsp of garlic powder to the dough...We like garlic!!!
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Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Living In: Minneapolis, Minnesota, USA

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Photo by Momi
Reviewed: Jan. 12, 2007
Perfect pizza crust! It is even better when made with bread flour, and I usually sub garlic salt instead of plain. I found semolina flour made by Bob's Red Mill. The dough was a little sticky - previously, I had sprinkled some flour on it and the counter - use white rice flour for this instead, it won't alter the texture of the crust they way wheat flour does. I use this crust both on a pizza stone and on a gas grill (see recipe for Pizza On The Grill II). When I bake this in the oven, I make two pizzas; on the grill, I use this recipe to make 12 small pizzas. I used to use corn meal on my pizza stone, but have found that wheat germ tastes better and is less gritty. This crust stays light colored after it is baked. Thank you for the great recipe, Marian!
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Cooking Level: Intermediate

Home Town: Adak, Alaska, USA
Living In: Fairfax, Virginia, USA
Reviewed: Jan. 11, 2007
The crust was nice and chewy. However, mine did not get crisp on the outside...and I even baked it on a pizza stone. Good recipe, but I am still in search of the perfect at-home crust....
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Cooking Level: Expert

Living In: North Pole, Alaska, USA

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Reviewed: Dec. 31, 2006
As a beginning cook, I enjoy making pizza dough and have found that using the bread machine makes life a lot easier. This recipe was tasty and made enough for a pizza, especially when my family loves pan...
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Cooking Level: Beginning

Living In: Fairbanks, Alaska, USA

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Displaying results 51-60 (of 90) reviews

 
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