Reviewed: Nov. 1, 2008

This basic recipe was perfect. It did need a bit more flour when I took it out of the bread machine. But if you're looking for a simple classic pizza crust, this one is just right.

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Reviewer:

JustinaKay

Cooking Level: Intermediate

Reviewed: Jun. 12, 2008

Very good. I also made it for 17 servings and got two 9 inch round pizza's and one that just fed me, done on a pizza pan with holes in it. Its light and crisp on the outside. I'll have to wait to see how the 9 inch ones turned out, they are deep dish and for the hubby. The texture is perfect but I might like a little more flavor. Updating : the crust was great right out of the oven, but just so/so after it sat and cooled. It seemed to lose the lightness/crispness.

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Reviewer:

Justus&Dane's Mom

Cooking Level: Intermediate

Reviewed: Jun. 7, 2008

Currently in the dough machine!!! :D UPDATE:: The crust as a whole was complimented on but it was a pain to work with. It looked like a sad attempt to free-form shaping..kinda ugly. I may come back to this one though, THANKS!!!

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Reviewer:

Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: May 23, 2008

This is the best pizza dough. I change the perfeservings 17 and it made 2 perfect pizza doughs. I pre baked the dough at 425. The little ones like their dough a little on the chewy side so i pre baked it for about 10 min. The hubby and I like a thin crispy crust so I pre-baked ours for about 15 - 17 min.

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Reviewer:

Currie

Cooking Level: Intermediate

Home Town: Hanover, Virginia, USA

Reviewed: May 21, 2008

Very nice flavor and texture and easy to work with. I like a little thinner crust usually so I think I will divide the dough and make one large and one smaller pizza next time. Definitely a keeper.

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Reviewer:

whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

Reviewed: Apr. 14, 2008

Turned out great but a little wet, had to use extra flour to keep it from sticking after taking it out of the bread maker. Made 2 good size pizzas.

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Reviewer:

coconutter

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Durham, North Carolina, USA

Reviewed: Mar. 19, 2008

I wouldn't (and don't) change a thing!

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Reviewer:

shawnessym

Cooking Level: Intermediate

Reviewed: Jan. 31, 2008

This is by far the best homemade pizza crust I have had. I always use beer in place of the water. I used sea salt in place of table salt. As far as a pan goes, I recommend the airbake pizza pan. I think this is what made my crust crispy on the bottom, but also think and bready.

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Reviewer:

HelloMe

Cooking Level: Expert

Reviewed: Jan. 12, 2008

Having owned my own pizza parlour I must admit this is an excellent recipe for homemade dough. Just a suggestion you might want to try...I let it rest for about 30 mins covered in the fridge b4 using. Thanks

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