Reviewed: May 20, 2012

Excellent, easy to make and delicious! I also added a bit more flour and put it in the oven at 400. Definitely going to make again.

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Reviewer:

sfine

Reviewed: May 19, 2012

needed more flour than the recipe, almost 1/2 cup....also, I cook ok a cast iron pan at 500, not 350.

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Reviewer:

KittyKapow

Reviewed: May 19, 2012

best quick pizza dough recipe yet! Really great taste.

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Reviewer:

paul

Reviewed: May 17, 2012

Great recipe ..!! You really don't need to add flour to this recipe in fact a tad bit more water would make it even better.... I guess the reviewers who are complaining that they needed to add flour don't realize that true pizza dough is supposed to be a high hydration dough. My personal pizza dough recipe is even higher in hydration then this one. Normally I do an 85 percent hydration dough for pizza. I guess I really can't fault the reviewers who are complaining about needing to add flour as working with high hydration doughs requires skill that can only come with experience working with high hydration doughs. So if at your skill level if you need to add flour to make this dough then that an acceptable solution. Just don't fault the recipe for your personal lack of skill working with high hydration pizza doughs.

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Reviewer:

Dan

Reviewed: May 17, 2012

REALLY GREAT RECIPE. I USED REGULAR FLOUR AND IT TURNED OUT FINE. THANKS FOR SHARING!

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Reviewer:

IDALYZME

Cooking Level: Intermediate

Home Town: Pulaski, Virginia, USA

Living In: Holly, Michigan, USA

Reviewed: May 16, 2012

really good pizza dough i fallow the ingredients and add water little by little to make sure the dough was lite and not sticky.i spray my rond pizza pan with olive spray add little cornmeal under make the pizza with a roller then make tomato emice garlic just 1 cheese,olive tomato thin slice oignion thin slice green peper half one in small dice ,black olives,mozarella cheese,basil,oregano,and a touch of olive oil.put it at 425 for 25 minutes and the dougth was perfect brown and creespy.i put a pic before cooking it i forgot the put the pic after its cook i guess we couldnt resit the smell in the kitchen.that a keeper.

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Reviewer:

lamia

Reviewed: May 14, 2012

This is the most perfect pizza dough recipe. I have made many in the past. This was the easiest to work with, kept it's form very well, and cooked to perfection. After I mixed the exact ingredients, I use more bread flour as needed so it wouldn't stick to my hands when I kneaded the dough. I did let it rise for 2 - 3 hours and it rolled out great. It made for an excellent pizza.

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Reviewer:

MCs

Reviewed: May 11, 2012

This crust was really delicious! I'm giving it 4 stars instead of 5 because I did have to make some adjustments. As other reviewers stated, you're definitely going to need to add more flour! I didn't measure it, but it was quite a bit more (just add until no longer super sticky). I also added garlic powder, oregano, and basil to the crust. I cooked the crust only at 425 for 10 minutes, added sauce and toppings and then cooked for another 10 minutes. Would definitely make again with these adjustments!

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