Bread Machine Pizza Dough

Very good recipe, measurements are "just right", but for a bit more flavor...add 1 tsp. garlic powder, and 1 tsp. basil to dry ingredients. I was in a bit of a time crunch, and couldn't wait the 2.5 hours so here are a few tips... Let the bread machine kneed the dough until a soft, smooth ball forms, 5-10 minutes. Then, turn bread machine off and place the dough into a bowl lightly covered with olive oil or cooking spray. Put a damp towel over the bowl, and set the entire bowl in a warm place - such as an oven that has been "warmed" and shut off. Let dough rise for 30 minutes, punch it down and then roll out r toss. Let rest for 2-3 minutes, then transfer to pan or stone, and bake. Saves you almost 1.5 hours, including bake time!!!!!!

My family loves this pizza dough. I was having trouble w/it not as crispy as my family likes so I bake it for 5 mins., take it out of the oven and then we dress it up w/toppings and put it back in. It's awesome.

This was my first pizza dough I made in my new bread machine. I didn't have any beer since we don't drink and didn't feel like running to the liquor store with my 3 girls (all 4 years and younger). So I decided to use a can of generic Cream Soda I had in the fridge. I stirred it up for a while to remove the carbonation and threw it all in the machine as instructed (also added garlic powder and dried basil). I followed advice of another reviewer and baked crust alone for about 5 minutes then added toppings and finished baking for about 15 additional minutes. The crust's texture was excellent, the flavor was very good although I could taste the cream soda a little. I will definitely make again but with beer next time! Make this, you will love it! (Oh and it makes one thick crust pizza the size of a normal round Pizza stone)

This is probably the best bread machine pizza crust I've ever made, and we make a lot of home made pizza! I really love this recipe and will use it as our regular pizza night dough. I don't know what the best part of this dough is, the fact that it is to silky soft but not sticky and really easy to work with, or the perfect flavor and texture after baking! This made one big 16 by 14 cookie sheet sized pizza. After the 25 minutes baking I slid the pizza off the pan and directly onto the oven rack for a minute to crisp up the bottom because I used an insulated baking sheet -- great for cookies because it prevents the bottoms from burning, but not ideal for pizza because you want the bottom crispy. Thank you so much for posting this recipe, and thank you to Chikee for recommending it :)

Yowza!!!!! This was OUTSTANDING! Made this for a friend and I and used all whole wheat flour and Coors Light beer. Added freshly minced garlic and about 2 T of dried basil to the dough and then cooked it on the grill. Used what was left as some breadsticks that we drizzled with a little butter. Absolutely wonderful. Thanks!

Excellent, easy, but does have a very beery flavor. The dough seemed very sticky when I started shaping the pizza, but got better as it was worked. I didn't have a pizza stone or pan handy, so with a tip from my brother (the expert pizza guy) I preheated a heavy cookie sheet in the oven, and formed the pizza on parchment paper--then just slid the pizza on the parchment onto the hot cookie sheet. Easy! The crust overall was a little thicker than I like, I think next time I may split the dough in half and make two thinner crust pizzas, but that's just personal preference.

I LOVE the flavor of this pizza crust! Rich and yeasty and beer-y, YUM!! My tips for making it a little crisper: Brush the entire crust with a little olive oil before you add your toppings, then pre-bake for 5-6 minutes. Remove from oven, top as desired, and bake again until melty and yummy. If you're like me and LOVE a ton of fresh veggies on your pizza, try this to reduce the water that cooks out of them and makes your crust soggy: Put mushrooms, peppers, onions, whatever you're using in a bowl and zap them for no more than a couple of minutes in the microwave, then let them rest, covered, for a bit. They'll partially cook and you'll be amazed at the amount of liquid you can drain off BEFORE you add them to your yummy pizza crust! Enjoy!

I've made a lot of pizzas and can easily say this is one of the best tasting pizza crusts I have made. Used a cup of Sam Adam's White Ale which I whipped for a minute to get rid of the carbonation and followed the recipe to a T. Super easy and great flavor. Thank you.

Good recipe! I like to add a teaspoon of italian seasoning to give it some flavour. I love being able to make my own pizza from scratch - so much cheaper. I made it with flat ginger ale instead of beer once - made a great base for a Thai chicken pizza.

WOW! An outstanding pizza crust. This IS the one I have been looking for. I cooked ours on a stone at 550 deg F for 6 min and it came out great. This will be our new pizza recipe.

Great dough. I prefer a thicker crust, but if you like thin crispy crust this is a five star recipe. The taste is great.

The hubs really liked this crust! You can definately taste the beer in it. I dont like beer but tried the crust - it is a bit like a sourdough tasting bread I think. Very good actually. Husband said the pizza was better than take out in fact. I used soy cheese (lactose issue) cooked some ground sausage, pepperoni and added onions I "sweated down" in the microwave. I used my own sauce I make and freeze so it was fresh tasting and not a canned sauce. I think the trick to not having soggy crust is to let it sit out for about an hour or more before adding the toppings. The top layer drys and creates a barrier from the sauce allowing the crust to bake thoroughly. Pretty darn yummy! Definately a Friday night routine now - thanks so much for posting the recipe! (oooh - I wonder if i can make several of them and freeze 'em for a crazy day when I dont want to cook? Will try and update posting!)-------------------------------Yes, they DO freeze very well!

This was probably one of the best pizza crusts I have ever made! I didn't have any beer, so I substituted flat root beer and omitted the sugar. Husband couldn't guess the secret ingredient but loved it too. Thanks!!

Dough was crispy on the bottom, nicely chewy elsewhere. Learned my lesson after first failed attempt...where I used COLD flat beer. This time used 80 degree nuked flat beer. Temp measured with candy thermometer. I had not used my bread machine in a loooong time, so had forgotten this Bread Making 101 fact. Oops. Excited for Take Two since all these reviews were so positive. Dough was very easy to work with. Just added a dusting of flour to my board and shaped it. Transferred into pizza pan with the holes in the bottom and worked just a bit more to shape it to the pan. Sauce, cheese, toppings. 375 in my convection oven for about 15 minutes or so. Broiled it on the low rack for a minute or two just to crisp up pepperoni and cheese. Let it set for a few minutes before cutting. Used 1/3 amt whole wheat to 2/3 amt white flour to equal the amt called for. Great recipe. Will certainly make again and again.

Loved this recipe--I substituted whole wheat flour for the white flour, and it turned out GREAT!!! Thanks for this recipe :)

My search for GREAT homemade dough is over! Who would have guessed that the secret ingredient I've been searching for is BEER!!! I put everything into the bread machine in the morning before work, and program it to be ready right about the time I get home from work - roll it out, and prebake for 5 minutes (you should always prebake a crust, unless you have a professional pizza oven) top with your favs and walla!!!! I am so excited for to make this again and again. The only change I made was using brown sugar and adding dried basil and fresh minced garlic to the crust.

Okay, I just made this pizza crust for lunch and had pretty low expectations but this turned out amazingly good. I looked into the fridge before putting the ingredients in the bread machine and noticed I only had a few cold beers in there so I said to my self...Self, just use warm water, it's only lunch and then you can have a cold beer with your pizza(brilliant). I made Jerk Chicken for dinner last night and used that over an alfredo sauce and some other awesome veggies and this was the best pizza I have ever made! I like thin and crispy crust so I sprayed a cookie sheet and just hand pressed out my already risen dough as flat as I could(no rolling pin),about halfway through doing this flip over the crust oiled side up and it won't stick on the pan. Pre-Baked it at 400 for 6 minutes and took it out to cool for a few minutes before topping and then baked at 450 for about 12 minutes for a thin crispy delicious crust that held up to my toppings. I am sure this is great with the beer in it but mine turned out fantastic and I also enjoyed the cold beer with it :)

This is an amazing recipe. If I were to rate it based on my first impression however, I would never had given it five stars. It literally took me six times of making it before I was able to figure out how to make it correctly. Here's a few hints: 1. The dough is supposed to be sticky. It does NOT turn out like normal dough. I added flour the first couple of times and it turned out BAD. 2. Roll the dough out on a flat surface and then transfer to an oiled pizza pan. Coat the surface with flour, and put flour on the top so the roller doesn't stick. I tried putting the dough on to a pizza pan coated with flour, but this didn't help. The crust stuck to the pan. 3. I only needed to cook the dough, toppings included, 18 minutes. Check at 15 minutes, and every couple of minutes thereafter. Do not let it overcook.

FANTASTIC! I used olive oil instead of butter and added a teaspoon each of garlic powder and italian seasoning and 1/2 c parm cheese. EXCELLANT FLAVOR!

I love beer...and pizza...so I love to use different kinds of beer to get different flavors. Ive tried dark stouts to Miller Lite and it all tastes great. The best is a nice pale ale like Sierra Nevada or Full Sail. The beer doesnt have to be flat, its just harder to measure if it foams up when it pours. So, just pour it gently, as you should do with all beers, and it wont get foamy. I leave the dough out to get room temp and it rolls thin. I cook it on a pizza stone in the gas BBQ (preheated at least 30 min) and the crust turns out light and crispy.

Wow!!! This pizza crust was amazing! I followed the instructions as is, with the exception that I added 2 1/2 TBSP of vital wheat gluten (1 TBSP for each cup of all-purpose flour). I live in the "Mile High City", and I've discovered that bread and dough seem to turn out better with that little extra bit of VWG... I used a nice brown ale for the beer upon recommendation from my husband. He worked for years in the restaurant biz, and he said that's the kind of beer that the good pizza places add to their dough! Note that this makes enough dough for a BIG pizza. If you're looking for a medium-sized pizza, you could probably get two of them out of this recipe...but you'll want to eat it all! Yummy!

This was the absolutely most delicious pizza crust ever! I grew up eating NJ / NYC pizza, so I know pizza! This crust was crunchy, and very tasty. I recommend using a bold beer, like a Stout or an Ale. I have used Guiness and Newcastle Ale, and they both came out wonderful. To quickly flatten the beer, take ROOM TEMPERATURE beer and drop in a food processor or blender. Blend for about 10 seconds, let rest for 2 minutes and repeat twice.

Fantastic recipe. I used a bread machine on dough cycle. I doubled the portions and divided the finished products into 4 balls of dough. Each ball was rolled in a teaspoon of Olive oil in a stainless steel bowl. Each of the balls were then placed into a ziplock sandwich bag. The balls of dough last 4-5 days in the fridge this way. To make the actual pizza, I used a perforated pizza pan (15@target), Ragu as a base sauce and store bought grated mozzarella. 10 minutes at 400F convection and voila! Crispy thin crust pizza.. Spinach Feta is a family favorite and makes a great appetizer for Xmas parties. Thanks for a great Pizza dough recipe.

Yummo!!! This is my new favorite pizza crust recipe. I have tried it with all types of beers, today I am using Michelob Ultra ;) and I always throw in a healthy teaspoon of any italian seasonings I have on hand (I just kinda pour it in), plus a tablespoon of grated parmesan is nice too. My kids love thin crust, so I divide the dough and make 2-12 inch pizzas. Plus, I prebake the crusts til they just start to brown, then add the toppings and finish baking them directly on the rack. After all, my goal is a golden brown & crispy crust with gooey cheesy toppings. I have also found that the Hunts traditional spaghetti sauce ($1.00 a can) makes a great pizza sauce! Precook the sauce on the stove with some hot italian sausage slices...the flavor is outstanding!

I used Guinness extra dark becaues that is what I had on hand. The dough looked like whole wheat lol but it was soooooooo good. Will make this my go to pizza dough from now on. Cutting the budget has never tasted so good. Thanks Kim

My family liked this very much, I thought it was so-so. My biggest problem was shaping the crust since I have never made my own pizza dough before. thanks for recipe

After reading the amazing reviews, My husband and I had to try this. This is by far the very best pizza dough we have ever made or eaten!!!! Beyond Amazing! As other reviewers, we too added italian seasonings, parmesan cheese, red pepper flakes. We used a spiced olive oil and toppings were bufflalo chicken, blue cheese, red onion..with mounds of pepperjack and mozz cheese Thank you so much for sharing this. Fantastic!!!!!

We don't drink beer, so we don't have any here, so as others have done, I replaced it with just under a cup of water. I added some garlic powder as well. I let the crust rise for a half hour instead of 15 minutes and it was so light and delicious. Definitely will be making this for pizza from now on.

WOW! I consider myself a pizza expert after having spent 6 years of my young life cooking in various pizza joints and continuing my love of pizza by making homemade crust at home for many years. And, my brother has owned a pizza place for 12+ yrs. This recipe made the best pizza crust I have ever had. I had "make your own pizza night" with my 8 and 5 yr old boys and they both agreed it was the best pizza ever. I used best for bread flour. Otherwise, I followed the recipe exactly. I used miller light because that's what was in the fridge. I'm planning on going with yuengling lager next time! After the dough cycle, I split the dough into 3 balls and put on plates rubbed w/ olive oil and covered with plastic wrap. I let the balls sit in the fridge for a few hours. I made 2 kids sized (10") pizzas and a 12" Stromboli with this recipe. This is my new pizza dough recipe!! The kids rolled it, I tossed it. The dough was very workable using either method.

This recipe came out great I use it for all my pizza doughs. Dough amounts are not an exact science you have to watch it and add more flour or water to get the right consistency. In you want to replace the beer with water cut the sugar in half and it should come out the same. If you want a thinner crispy crust replace the butter with oil and leave out the salt.

Great Easy Recipe. Thanks! I used a generic light beer that was in the fridge. Turned out great and soooo easy!

Like some other reviewers we don't drink so we don't have beer on hand, so I made this with water instead and it was not only the best homemade pizza I ever had, but maybe the best pizza! This is a keeper for sure! Making it again tonight! :-) I divided my dough ball into two and rolled them thin because we like thin crispy crust. I added thyme and oregano to my dough and then brushed the top with minced garlic and butter (out of olive oil at the moment). I baked off the crust for 5 min so it would be crisp. Added the toppings and baked for 15 min. What can I say, perfecto.

BEST pizza dough recipe! Our favorite now. I added basil and garlic to the dough and it was so good. Thanks!!

The dough for this pizza crust turned out SO NICE! I heated my pizza stone in the oven first and floured my hands and rolling pin and formed the edge into a sturdy crust you could really hang on to. The texture was incredible and was a nice compliment to the veggies I sliced thin with a mandoline. The beer I used was an Alexander Kieth's India Pale Ale, but next time I would like to try a more "stout" beer. Hmmm, there is more sauce, pepperoni and cheese in my fridge... guess I'll need to get to the LC and try it again in a couple days!

The best pizza crust I've ever made. The dough was so easy to work with. I've tried regular beer and non-alcoholic beer both with the same great results. I pre-bake my crust for 10 mins, let it cool, then add the toppings and finish cooking.

Absolutely delicious! The texture was perfect! I used this dough for the Chicken Pesto Pizza with Roasted Red Peppers and Asparagus by Mealtime.org on this site. I took the advice of putting the crust in by itself for 5 minutes, then add the toppings and put it back in the oven to finish it. I was glad I did as the very center was a touch doughy. Next time I may pull it off of the pan and put directly on the rack for a few minutes...but the pizza I was making was pretty thick with all of the toppings so this is not the fault of the recipe, more what I chose to do with it :) Oh, and I inadvertently used bread flour but that worked for me. Thanks for a great bread machine dough!

This was the best pizza dough recipe I've tried yet! I used 1 cup 7-up instead of beer and it was delicious. I also, due to bread machine malfunction, ended up putting everything in my mixer and kneading for 10 minutes. I then stretched it and put it on my greased pizza pan. I turned on my oven to it's lowest setting for a couple of minutes and then placed the dough in and let rise for about 30 minutes. After it had risen I cooked it per others suggestions for 5 minutes before adding toppings. After toppings were added I cooked for about another 18-19 minutes and it was perfect. This recipe made more than enough dough for my 16" pan. My whole family thoroughly enjoyed it!

I'm not sure what I did wrong but I couldn't get it to roll out onto my pizza pan it was really dry. I was terribly disappointed, it sounded so good. May try it again sometime and just mix it by hand.

This is our go to recipe for pizza dough! We've made it many times, and love it! Our favorite way is with a darker beer (a great way to get rid of those beers that you didn't like), and substituting 1/2 cup whole wheat flour for 1/2 cup of the all-purpose. We like it thinner, so we split the dough and get two pizzas out of it.

This is an excellent pizza dough recipe! After making it as written a few times, I decided to tweak it a little to give it a bit more flavor. I replaced 1/2 cup of flour with wheat flour and added in some rosemary, thyme and oregano. Then, I split the dough into two 12 inch pizzas and baked for about 7 minutes before putting the toppings on, then for another 20-22 minutes. In the last few minutes of baking, I slid the pizzas off the pans and onto the rack in the oven to crisp up the bottoms. Everyone loved it, including my boyfriend who insists that he doesn't like homemade pizzas. This is definitely a keeper and I'll be making it again soon!

This makes such a soft and tender crust. My new go-to pizza crust recipe. I only had non-alcoholic beer on hand to make this but it didn't seem to affect the recipe at all.

Best pizza dough I have ever made!

What a great pizza dough. I added a teaspoon of Italian seasoning and a teaspoon of garlic powder and I used a homemade IPA for the beer; very tasty. I used half of the dough to make a 12 inch thick crust pizza and it was exceptional.

This was the best pizza dough I've ever made! Very elastic, easy to work with tasted great. I threw in some red pepper flakes, garlic powder, and some italian seasoning into the dough. Great great great recipe!!!

I make this recipe all the time. It is so easy. If I have beer, I use it. We keep our beer in the fridge, so I measure out a cup of beer, then microwave it for 30 seconds. Makes it nice and warm and flat. If I don't have any beer I substitute diet cola with no problems whatsoever. The flavor is not quite as "yeasty", but it's still delicious, and a GREAT way to use that last little bit of flat soda in the bottle! For my family, this recipe makes two 16" round pizzas. We don't like a really thick crust. When I make this, I separate the dough into two balls. One, I press out and top/bake immediately and the other I spray with cooking spray then roll up in plastic wrap that has also been sprayed. I then roll the plastic wrapped ball in tinfoil. I freeze the remaining dough. I've kept it in the freezer for as long as 2 weeks, but I'm sure it would keep for a month. When I'm ready to use the frozen dough, I just sit it on the counter to defrost (usually takes about 3 hours) then press out and bake as directed.

I tried this recipe and follow the directions exactly. I used a Lager and I have a Westbend breadmaking machine. Like the very few that have rated this recipe badly I got a really messy dough that could not be used for anything. I went to the westbend website and used the recipe they offer for pizza dough with much better results!

WOW. I had never used my bread maker before- but I have made A LOT of pizza. I have never had a crust brown like this one, and the taste is wonderful! It's easy to work with, I am replacing this with my old one!! I made as is and loved it- I felt the taste was good enough with out any additional spices =) Also, I didn't have "flat beer" so I just let some sit out for an hour and it worked out just fine lol

This turned out to be very, very good and perfect for a quick home made pizza! I used to work in a pizza shop and my first impression was it felt just like "real" pizza dough! I prebaked the crust first, then added my sauce, cheese and toppings. I loved it! Thanks!

This was the first pizza dough I have ever made in the bread maker. I followed the ingredients but did change how I made this a little. I did find the dough to be very sticky and quite difficult to handle. I kneaded it with some extra flour and then left it wrapped in a warm place to rise for about 15 minutes. I then rolled out the dough and lined the pizza pan. Did not use the olive oil, but cooked the dough in the oven for 5 minutes before adding the topping. My family loved this pizza and I will certainly be using the recipe again. Thank you for sharing!!!

Kids and hubby loved it

That was the first time i made pizza dough in a bread machine. The Texture is just perfect! Enough to make a cookiesheet pizza. I did 1/2 beer 1/2 water instead of 1 cup beer because someone wrote it has a beery tast. I did not taste the beer at all, so next time i'll try 1 cup beer ;-) Thanks for sharing this great dough recipe!

worked great, I substituted honey for the sugar (no sugar on hand), was too sweet though. Next time if I need to use honey I'll just use 1 tbsp. Not this recipe's fault, so it gets 5 stars. I also added a dash of Italian Seasoning.

Absolutely amazing bread recipe. I made it twice last weekend--the first time as a pizza which everyone went nuts over and then again as rolls for turkey sliders. Again, everyone freaked over how good the rolls were. I'm going to keep this one on hand and double it for Christmas rolls. So dense and delicious!!! Oh and I didn't use flat beer; I just microwaved a cup for 40 seconds and it worked beautifully.

This dough turned out great. I added garlic powder and dried oregano and it was delicious as both pizza dough and bread sticks.

I made this dough for grilled pizza and it's great. The only change- the first time I made it the dough was extremely wet and sticky and it was a (tasty) disaster to work with on the grill. The second time I added about 1/3 cup more flour and it worked perfectly. Yum!

Best pizza crust I have E V E R had.

This is a good basic pizza dough that you can't go wrong with. Try using half whole wheat flour for a different flavor. Top that with garlic cream sauce from this site and some pre-made grilled chicken (for salads) and you have a delicious "gourmet" pizza that tastes like you spent hours preparing it! Add some sun-dried tomatoes to really woo your guests. :)

made this with both beer dough and with apple juice. both turned out perfect for my pizza's (philly steak and cheese. made with deli thick sliced roast beef, american white cheese,provolone, motz cheese and some havarti cheese, green pepper,onions and mushrooms. , veggie pizza , ham n pineapple, and a pepperoni n bacon..yum yum. they were outstanding pizzas...better then delivery hands down.

We now use this pizza crust every time we make pizza. The only change is that I use oil and not butter. I've made pizza using a pizza stone and a pizza pan with little holes, pizza turns out perfect every time.

This was really tasty. I followed the recipe exactly and used a coors light. The dough came together beautifully and then I used to for some calzones. Delicious! Will definitely make again!

So easy to remember this! I use room temperature Oatmeal Stout beer and it gives the crust such a rich taste!

My husband and I really liked this crust. I'm giving the recipe four stars because while I was forming the dough I had lots of questions... how do you properly prepare a pizza pan? How do I go about stretching the dough? Do I need to flour the board I was working on? Do I cover the shaped dough with a damp cloth? It tasted great, but was a little frustrating getting there.

Absolutely the best pizza I've ever made! I brushed a little olive oil on some parchment paper then pressed out 4 individual pizzas so everyone in the family could make their own. Fantastic! The parchment paper made it so easy to transfer to the pizza stone. Thanks to whoever suggested that! The crust was chewy on the inside and a little crispy on the outside. Yum!

Very good crust, thank you so much for sharing it with us! The only thing I did different was to add about 1-2 tsp of oregano, and it was delicious!

Super simple to make, VERY TASTY! I'm a whole grain gal, so I make it using 1 1/4 cups whole wheat flour and 1 1/4 all-purpose (so half and half) and it turns out really well - no need to alter the other ingredients - making a perfect, thick, puffy, yummy crust. Try it topped with pesto, smoked tofu, red onion, squash, spinach, and mozza -YUM!!

This is my new favorite pizza dough. I used a dark beer, oil in place of the butter, and honey instead of sugar. I have an idea as to why some of the lower star raters ended up with gooey dough...some people spoon flour into a measuring cup then level it off while others just scoop the measuring cup directly into the flour and the level off. The two methods produce different amounts of flour. For this recipe, I scooped the flour directly from the bag and leveled off, dough results were perfect.

I followed this recipe to a T and it did not come out. When I took the dough out of the bread machine it was so sticky and I couldn't do anything with it. I finally added more flour and kneaded it before spreading it with my fingers onto the pizza pan. The dough was then not the right consistency and made a very doughy crust.

I added a teaspoon each of basil and garlic powder, and used Sam Adams white ale. I probably should have checked the consistency of the dough while it was being kneaded by the machine, as it was very sticky by the time the machine signaled that it was done. I floured the counter and my hands and worked it a little until it was the right consistency.I spread it on a lightly greased cookie sheet and the end result was very good, although a little doughy. I think if I had heated the sheet first as others have suggested the crust might have gotten a little crispier. Still, very good flavor and I will definitely use this recipe again.

I found this dough way too sweet. Maybe it was the beer I used (Sierra Nevada IPA), but it was just not good. i didn't mind that it was beer-y, but the sweetness was overpowering.

Our first attempt at dough in the bread maker but we loved it. I like a thin base so split between 2 pans and it was perfect. Thin base meant reducing cooking time to 18 mins.

I used this recipe to make dough for a pizza roll. I didn't change any ingredients, but when complete I spread some sauce, cheese and meat down the middle of the dough and rolled it up like a giant burrito. I brushed it with egg white before baking. The beer batter aspect of this recipe was delicious and everyone loved it!

A perfect pizza crust recipe. Lots of flavour, easy dough to work with, and a lovely texture on finished crust. I make a lot of pizza and this is my new 'go-to' recipe. Thanks for sharing=:)

This is the BEST pizza crust recipe I've ever tried!!! Reminds me of a local popular "Chicago" style restaurant we have here. Soooooo good. Thank you for the recipe!

Perfect moist dough, which I use for my Pepperoni rolls. I like to throw some pesto into the dough during the final kneading for some extra flavor and color.

This was perfect and easy. I am no master of bread or my bread machine, and it came out great. I threw about of cup of fresh rosemary in and it was deeelicious! What I love about it is you could easily experiment with different flavors, and make it gluten-free if you like!

This is the best pizza dough I have found so far! It's enough to make 2 pizzas, it's extremely easy to make, and I even use it now when I make krautkuchen (used to use frozen bread dough...never again!). Made the dough exactly as written and wouldn't change a thing...yummy!!

Very easy and almost Pizza_Hut like in taste...was using our toaster oven instead if conventional oven so probably should have cut recipe into 2 pizzas...will do next time though as the pizza was a sure hit with the entire family!!! Thanks for sharing...mmmm olives! LOL

The dough is wonderful! Very easy to work with and tasty too! My son loved making his own pizza.

Perfect in every respect. Easy to make, nice consistency & workability, and everyone loved it. Once rolled on the pan, I sprinkled with salt & pepper. Next time I make this recipe (and I definitely will), I will be giving the basil & rosemary a try as suggested...Thanks Kim!

This was super easy, and super tasty. I used a can of beer w/water to make 2 cups, and made two batches. Each batch was plenty for 2 thin crust pizzas. I added olive oil in place of butter. I added 2 tsp of Italian Seasoning and 1/2 tsp of garlic powder. I made one personal pan size with some left over dough, as my pizza pan is smaller than my pizza stone, resulting in a little excess trimmed off. The others, I par baked (actually I overbaked but that's okay) and I am going to freeze them for quick pizzas for the teenagers. Thanks for sharing.

This is an excellent pizza dough. Works wonderfully in the bread machine. I doubled the recipe and it worked perfectly. If you are worried about tasting the beer, worry no longer. We could not taste it at all. I used this as a pizza dough, for sticky buns, and for Salsa Biscuit Chicken, and it worked perfectly for all three recipes. Bf was thrilled the sticky buns were so soft, so I guess I'm going to end up making rolls out of this dough. The pizza was great with a perfect crust. I actually baked it partially then added my toppings, as the recipe I used (Chicken Salsa Pizza) called for a prebaked crust. Worked just great, and I'll definitely use this crust again. Thanks for the recipe!

I really liked this dough. I made two pretty big pizzas with it. I tried wsf's pizza w/potatoes/pesto/onions; but also added mushrooms and mozzarella balls on half, the other half was vodka sauce/shredded mozz/taco meat. I cooked the dough for about 10 minutes before putting toppings on; and roughly another 9 minutes or so until the cheese was melted. I will use this recipe again.

We made two pizzas out of this dough. Roll it very thin. It will still rise.

This is great pizza dough. Better than the old recipe I used to use. I made it exactly as described and it was perfect. Not too wet or sticky. Next time I will add some garlic powder to the crust to add a little more flavor. This made about 1 10-in pizza, 1 12-in pizza, plus some breadsticks that I patted out into an 8x8 baking dish. I rolled the pizzas out very, very thin however. No par-baking required, although you may want to do that if you roll it out thicker (ie, make only one pizza with the whole recipe of dough). Baked at 450 on my pizza stone for about 6-8 minutes (longer for the bigger pizza). I'm already planning on making them again in a few days. Lots of fun for the kids too! It made plenty of pizza for 2 adults and 2 small kids. Would need more dough if you added adults.

I enjoyed this, making and eating it. The dough is the easy part with the help of the bread machine. The hard part of this recipe for me was trying to swipe a beer from my husband. :)

This recipe was outstanding! Really didn't think I could make it that good! Tasted like deep dish, but light and fluffy too! I tried to make it thin crust, but let it rise too long before baking, but it was scrumptious. I did add italian seasoning and garlic to the dough and pre- cooked it five min as was suggested. IS now our fav! Thanks Kim!!

I tweaked this recipe a bit more than I usually do... I used half bread flour and half whole wheat flour. I used 1 tbsp of honey instead of sugar, and substituted olive oil for butter. I didn't have time to let the beer go flat and get to room temp, so I just microwaved it for about 20 seconds to warm it up. The result was some of the nicest pizza dough I've ever used! It was extremely easy to work with. It yielded enough dough for 2 large thin crust pizzas, and the crust came out nice and crispy!

This was great and so easy to make. I followed other reviewers suggestions and added 1tsp of garlic powder and 1tsp of basil to the ingredients. I also baked the crust for 5-7 min in the oven before putting the toppings on. Then baked with the toppings for 15-20min. Will definitely be using this recipe often. It was not thin or thick...kind of in between.

There was a sticky gooey mess in our machine when the cycle was complete. We followed the recipe to the letter. Maybe it doesn't work well in some machines.

I must admit that I have not tried using the flat beer yet, but substituted water. This went over very well at my house!

This was an incredible recipe! I added some chopped fresh basil and 2 cloves fresh chopped garlic to the bread machine. (I threw it in with the beer, butter, and sugar!!! I also put cornmeal on my baking sheet after oiling the pan to preven the dough from sticking. I also followed another review and baked my dough for 5 min before adding the toppings. Delicious-my crust was just right, better than any restaurant pizza!! Thanks!!

Very good basic dough!!

Use this recipie every time and hasn't failed yet!

I have tried many different pizza crust recipes over the years and have found my #1 right here. I add 1-2 tsp of italian seasoning and a tsp of garlic powder to the mix. I like to rub the pizza pan with a thin layer of olive oil and then press the dough into shape. Like a few others have said, bake the crust alone for about 5 min in the oven and then take out and put on your toppings and return to the oven for another 15 min. Absolutely perfect!

Great tasting, fast to make. Ate it two days ago and had surprise guests so we're making it again. My husband said he was eating the pizza just to eat the dough!

Very easy crust to make. Next time I'm going to add a bit of garlic in the dough.

my friend made this dough for us and it was delicious!

I added a teaspoon of garlic powder and a teaspoon of basil and this was really really good! I'm still in shock and walking around saying .."Did you like the pizza? I made that you know!" Toot freaking toot. It was just a tad too thick for a 15 inch pizza for our taste. But the taste was amazing and the crunch of the crust and the soft inside was just perfect. The dough was really gooey and maybe it is supposed to be..I haven't had a lot of experience. What I did was cut a piece of parchment paper a little bigger than the size of the pizza I wanted. I poured some olive oil in the middle of the parchment and scooped out the dough onto it. I just kinda used my fingertips to push the dough out to the size I wanted. After it sat for awhile I then pulled the parchment onto a cookie sheet then pulled it onto my pizza stone in the hot oven and cooked it with the parchment. Pulled it out of the oven on the parchment then just slipped the parchment out from under it and tossed it. It couldn't have been easier.

Wonderful!!I used bread flour and a wheat beer that husband didnt like. Couldnt ask for a more perfect crust, and I've tried a lot. I cooked it on a pizza stone, at 450 was more like New York style.