Reviewed: Feb. 21, 2012

SOO DELICIOUS! And simple! Made this with my two year old for lunch with just sauce, mozza and old cheddar cheese on it, he gobbled it up! Light and fluffy crust which was crispy on the bottom unlike other floppy crusts I've made. I followed the recipe exactly (2 tsp of yeast) with normal flour and it was a bit sticky but a quick dust of flour was all mine needed. DEFINITELY will make again! Yum!

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Reviewer:

MommyChef

Reviewed: Feb. 18, 2012

I really liked this recipe! So simple and easy and it had a good taste. I made a breakfast piazza with this dough, everyone had seconds. I did have to bake it an additional 10 minutes but overall it was great.

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Reviewer:

Diana

Reviewed: Feb. 17, 2012

The recommended temperature is WAY off. Great pizza simply can't be cooked at 350. Crank your oven to 400 at least, and let it preheat a bit longer than usual to minimize heat loss when you put in your pie.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 17, 2012

Just tried to make this dough and was really disappointed. Made it to the exact proportions listed and came out with really sticky dough. And, it didn't rise. I've had trouble with yeast before, so I went to the trouble of buying new yeast (which won't expire for another 2 years!) for this recipe, and it still didn't rise. I realize this probably isn't the fault of the recipe, but we had higher expectations.

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Reviewer:

thatfarmgirl

Reviewed: Feb. 15, 2012

Used this recipe as a starting point. I substituted 3/4 cup of semolina flour and 1 1/4 cup a.p. flour for the bread flour. The dough was sticky so I added an additional 1/4 to 1/2 cup of a.p. flour. I added some Italian seasoning, garlic powder, and onion powder for extra flavor. I pre-baked the pizza crust for 10 min. at 350 degrees, topped the pizza with my favorite toppings, and returned to the oven at 400 degrees for 12-15 min. Turned out great!

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Reviewer:

VeggieKnitter

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

This was great! I have always hated the flimsy pizza crust I get when I make homemade pizza (we like to load on the toppings!) but this recipe was the perfect pizza crust! The only change I had to make was I added extra flour because the dough was so sticky. I also added some herbs (dash of garlic, thyme & oregano) but thats my personal preference for a pizza dough.

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Reviewer:

Cryt

Reviewed: Feb. 10, 2012

Yummy dough, but man was it frustrating to work with! Calling it sticky was an understatement! My fingers were so hopelessly glued together I had to have my husband put a LOT more flour on the counter so I could try to knead it. I had to read quite a bit of the reviews to figure out how to have this be successful, and in my opinion, if I have to look that hard, the recipe is missing some tips or information, or not written clearly. I was relieved that the end result was good, but I don't think I feel up to the trial and error right now to get this right. Moving on to more straight forward pizza dough recipe...

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Reviewer:

lunamadre

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

Reviewed: Feb. 6, 2012

I like this recipe! It's so easy and turns out great, even with regular flour. The first time I made it I floured the bottom of the baking sheet... Too floury. This time I used corn meal at the bottom. Turned out great! Recommend having a little bowl of flour near by to help with the stickiness, but not to take away too much of the moisture. Yum!! Our new, cost efficient pizza alternative! Oh and in lieu of rolling I just put the ball on the pan and stretch/press it out with my hands. It's too wet to roll. Doesn't always turn out round, but works better than having to deal with a sticky mess:)

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Reviewer:

JIJIBUG

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Feb. 6, 2012

Turned out great. I cooked the pizza a 375 for 30minutes and it could have cooked a little longer, but it was done all the way through. I also melted some butter with garlic salt and brushed it on the crust. I did need to add just a little more flour than the recipe called for to make the dough less sticky. Make sure to use bread flour. I used all purpose flour the second time I used this recipie and the crust was not very good. Awsome crust if you use bread flour. 0.25 oz = 2 1/4 teaspoons of yeast

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Reviewer:

Jerbear

Reviewed: Feb. 6, 2012

Very nice dough. I put in my food processor and used fast acting dry yeast and it was a snap to prepare. It have a bread like consistancy and had a great flavor!

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