Pizza Dough II

I have not made this recipe yet, but while reading the reviews I noticed many people having trouble ending up with a soggy crust and overcooked toppings. To avoid this, you must work with a pizza stone and a pizza peel. Place the stone in your oven, preheat the oven to 500 degrees. Allow the pizza stone to heat for 30 minutes at this temperature. Meanwhile prepare your pizza on your floured pizza peel (be sure to give your pizza crust a little shake on the peel prior to putting on your toppings so that you can add more flour if necessary - doing this will ensure that it will slide off easily onto the stone ). Once you are sure your pizza will slide off easily, top it however you want and then slide it very carefully onto the stone in the oven. Heating the stone for 30 minutes prior to baking the pizza will ensure a thoroughly cooked crispy pizza crust. Watch your pizza very carefully as it will cook fast at this temperature.

The dough is beautiful and tasty. I divided it into 3, and made a 16" pizza. But I think just dividing it in half for a pizza that size would be good too. It just depends if you like thinner or thicker crusts. After I rolled it out and let it rise for 10 or 15 minutes, I prebaked it for about 10 minutes at 350F. That helps keep the crust from getting soggy and you don't have to bake it so long with the toppings, which can easily burn at 425F.

I woke up this morning with the first thing on my mind being RATE THIS DOUGH! Last night I used this recipe to make pizza and calzones and it was PERFECT. I don't know if it was entirely this recipe or the new whole grain flour I used from Healthy Choice, but the taste and texture were very good. So, yes, I used the whole grain all-purpose in lieu of the bread flour (which I never use these days). I used the dough cycle of my bread machine and when I began to roll out my dough it was an absolute pleasure. It was doughy and yeasty, but no too sticky. I added parmesan cheese and pizza herbs and garlic to the dough which yielded a flavorful, flexible dough that rose slightly (not too thick). When I have used other pizza doughs, they have been rather hard to manage in comparison and have risen so much during baking that the recipe for pepperoni bread (also found on this site) was too "bready" in a lot of spots. I may still alternate w/ other pizza dough recipes, but at this point, this is by far my favorite, especially for calzones and pepperoni breads.

This is our favorite crust from all the recipes here. My husband asked me to just make this one every time from now on. This one gets even better after we freeze it and thaw it for later use. I made these thin and crispy. Directions were easy to follow, dough was easy to handle. It made 3 large crusts as stated, I froze two, so I'll update later as to how they worked out. I did not prebake this and it turned out great. An awesome crust recipe, I am pleased in how this turned out and I do highly recommend this. This is even better that Jay's signature crust. UPDATE: I thawed one crust out for lunch today and the pizza that resulted was fabulous! The crust came out very light with a crispy crunchy outside and soft inside. This was better than any pizza chain pizza crust ever thought to be! I cooked this for only 16 minutes, it would have burned in 20. This dough is so easy to work with, it is incredible. *****5 stars***** I still have 1 crust left in the freezer, yippee! I am so delighted with this recipe.

I'm very disappointed by this recipe. Since it was featured in an Allrecipe's cookbook and had such high rating, I had to try it. I had no problem with the prep, rising, etc., but when we tasted it, it was more like wheat bread with pizza toppings. If you're looking for traditional pizza dough, this is not it. The consistency is like bread, not dough...maybe from the bread flour. Also, dough takes longer to cook than toppings and is puffy and soggy. I won't be making this again.

I make this dough in my bread machine, and it turns out great. You just put the liquid ingredients first and the yeast last, and allow first rise in the machine. After, roll it out, top, and bake as in the recipe. Just a tip if you divide by three to make only one crust, 1/2 pack of yeast, not 1/3. It rises better.

Perfect pizza dough! It keeps in the refrigerator, too. I made this five days ago, and baked half of it right away. I baked the other half today, and it was great. I baked it for 10 minutes, and then took it out to add the toppings, and continued baking for another 10 minutes. My guests loved it (as did I)!

this is the first pizza dough that i have made from scratch and it turned out wonderful. i did bake the crust for 10 min first and then i put all of the toppings on and i put back in for 10 more min and the crust was nice and firm it was not soggy at all.

This dough is so good and inexpensive. I make enough for 3 pizzas and freeze 2 of them. Good recipe for breadsticks too. Thank you for sharing it.

I have made this recipe 3 times and each time it has been perfect. My husband used to work at a pizza place where they made dough from scratch. He had a great time tossing it and it ranked high on his standards!

An excellent recipe for pizza crust, as well as calzones, or even rolls. It reminded me very much of a dough we did in culinary school in Naples. I did reduce the wheat flour to 1/4 cup, and I added some olive oil and some Italian spices. If you have a pizza stone, then use it. Pre-heat the oven and stone at 500f. for 30 minutes. If you are making a thick crust, pre-bake on the stone for 8 to 10 minutes. If a thin crust is what you desire, then pre-baking is not necessary. Just don't let the sauce and ingredients sit too long before you pop it into the oven. If you have a peel, throw some corn meal on the peel (I don't use flour), place the crust on top, add the toppings, and slid it onto the heated stone. This recipe also works great on the grill. Just make sure the grill is cleaned and lightly oiled before throwing the pizza on. You should have a medium-high fire going. Then add the pizza, close the top. About fifteen minutes later... instant love.

I have tried so many pizza doughs looking for the perfect one. I had one from Julia Child's baking book that was my favorite for awhile, but this recipe is the bomb! I discovered this one about a year ago. It doesn't look like anything special from the actual recipe and I only tried it because of all the great reviews. I discovered the reviews are true. I've made this plain and I've made this with a couple of Tbs of Italian/Pizza spice added. It always comes out great. I use a pizza stone and prepare a baker's peel with cornmeal, which gives a nice crunchy pizzeria style bottom crust. If you haven't tried this yet and are looking for a good pizza crust you'll be pleased by this one.

I loved this dough! I mixed it up in the Kitchenaide. I let it rise for about 2 or 3 hours. It rose over the top of the bowl! There was enough for 3 full size pizzas. I parbaked on a pizza stone for 3 minutes, then added toppings and baked for 10 minutes in a 500 degree oven. Nice and crispy on the bottom, chewy at the edge crust. I love the color the wheat flour gives it. Yummy! It will become a tradition in our house. Topped with sauce, Parmesan cheese, spinach, garlic, mozzerella, dollops of ricotta and a little Aleepo pepper. Wowza. It was as good as a pizzeria pizza.

We LOVED this! No more ordering out for pizza, especially since the dough keeps well. I used 2 c. wheat flour on our first batch, which I will reduce to 1 c. next time. Update: This recipe is now a staple in my freezer. We divide it into 6 for easy individual sized pizzas. They thaw enough to roll out in about an hour.

I made this a week ago with my 4-year-old daughter's help. did the 1 cup WW flour and 5 cups all purpose (didn't have bread flour). This made the BEST ultra thin crust pizza yet!! Might try adding some garlic powder or dried herbs to the dough next time but rolls out fantastic with rolling pin to make a super thin crust - trying to duplicate Papa Murphy's DeLite pizza. after rolled out super thin - drape over the rolling pin or fold into quarters and transfer to mesh pizza pan or perforated pizza pan & top as usual - makes excellent browned, crunchy crust @ 425 for maybe 8 minutes. I divided up into 5 equal size pieces, made 2 pizzas that night, froze the other dough balls each wrapped in plastic wrap, & made 2 thin-crust calzones last night out of 1 dough ball. baked the thin-crust calzones @425 for about 12 to 13 minutes. took the dough about an hour to thaw & then ready for use. will try to tweak it a little more for flavors, but overall GREAT!! Will definitely make again!!

Unbelievably good! My husband worked in a pizza place for 13 years, so he knows pie - and he loved this crust! I used all whole wheat flour (no white) and it turned out exceptionally well. Definitely add the italian seasoning and some crushed red pepper for extra zing!

This is perfection in homemade pizza dough. I've tried so many others, including 5 star recipes on this site without any success in pizza dough. This one was incredible. It didn't get soggy and was good even days later. For those like me who have trouble with soggy homemade pizza, add the sauce and cook it for 8 minutes with just the sauce on and then finish cooking with the cheese and toppings. Just great, can't say enough good. Fool-proof. For future reviewers: how do you freeze the dough, do you freeze it in a ball or already in pizza shape?

Yummy! I've made pizza dough a couple of times before using other recipes, and this was by far the best and easiest. I did make a few small changes. I didn't have bread flour, so I substituted all-purpose. I used 1-1/2 cups whole wheat flour, and 4-1/2 cups all-purpose flour. I also added 1 Tbsp. Italian seasoning, and approx. 1/4 tsp. onion powder, and 1/4 tsp. garlic powder. I rolled the dough on a lightly floured pizza stone, and then baked it in a 425 degree oven (preheated) for 5 minutes before adding the toppings. I decided to make a barbeque chicken pizza this time, b/c I had leftover grilled chicken. I spread Kraft original BBQ sauce on the crust. Topped that with the leftover grilled chicken (ripped up), chopped tomato, chopped green onion, and grated cheddar cheese. Put the pan back into the oven for approx. 15 minutes, and it was absolutely delicious!! I NEVER eat pizza crust, but this crust was so tasty, I did! Next time, I think I'm going to make a basil pesto chicken pizza with fresh, grated mozzarella. This pizza dough will definitely become a regular in my house. This was better and cheaper than anything I could buy or get delivered. I gave one of my neighbors enough dough for one pizza, and she loved it, too. Froze the third round of dough, and I'll use it the next time I need an easy dinner.

This has become our standard pizza dough recipe. It is very easy to make (I use my stand mixer and dough hook.) I like that it uses some whole wheat flour too. This is a good basic crust. (To be honest we usually used the packaged stuff for homemade pizzas, but not anymore!) My kids are not too adventurous when it comes to pizza, so we tend not to "spice" up our dough, although I do agree with other reviewers that it could benefit from some seasoning. I find this recipe to be very kid pleasing and we even plan to use it for my daughter's "Kids in the kitchen" birthday party in a few weeks. One last note, when proofing dough, I find that covering it and placing it an a cool oven, along with a 9x13 dish of boiling water on the rack below it works very well.

I can not say enough about this recipe. It is spectacular! The wheat flour makes the dough nice and chewey! It makes enough for about three pizzas. It freezes very well so if it makes to much, you can save some for a later time. I make one pizza and use the rest for a fried dough desert. In a pan over medium heat, melt a bit of butter, and a piece of stretched out dough. Cover and cook until the dough is cooked through. Add sugar, cinnamon and nutmeg to the warm dough for a tasty sweet treat! Delicious!

My husband and I have made this crust for pizza probably once a month for the past two years. It is definitely a family hit and we have stopped ordering out pizza because of it. FYI, 1 pkg. yeast = 2 1/4 tsp, but if the crust doesn't rise as much as you want, try adding another 1/4 or 1/2 tsp the next time you make it. I also never use wheat flour (I never buy any) so I just add all the amounts of the flours and use my all-purpose flour. It tastes great! We had a problem with it being too doughy so we always bake just the crust for 10 minutes until slightly crispy and then add the toppings and cook until the cheese melts.

Wonderful dough!!! Turned out very good. I used all-purpose flour (instead of the bread flour) along with the whole wheat flour. Everyone that tried the pizza thought the dought was amazing! I definately am using this recipe everytime I make pizza. I am freezing the dough and will see how the pizza turns out when I end up using it. Thanks for the recipe!!

This is a VERY good pizza crust. It is low in fat, and really good. However, I would reccomend using a bigger pan, because this pizza dough is WAY to thick and it will take forever to cook if you for it. But if you have no bigger pan, just cover the cheese on top with foil when you think it's done, and set the timer for as long as you need! My compliments to the chef. (creator)

This was an excellent pizza crust, and very easy to make. I was cooking for two people so I cut the recipe in half. I used 1 cup of whole wheat flour and 2 cups of white flour. The crust was delicious and just the right texture.

I thought this was really tasty. I have read the reviews about soggy crusts, and I have to say, it's not the fault of this recipe. It's technique! Things I do to make the crust NOT soggy: Use a pizza stone. Roll out the crust VERY thin and do not allow to rise the second time. Bake the bare crust for 5-6 min. at 425 before putting toppings on. Spread pizza sauce very thinly on crust. Most people use too much, and this puts too much moisture in the dough. Use dry toppings (with little moisture content). Did I mention using a pizza stone? One reviewer suggested baking at 500 F. You can try this, but 425 has always worked for me.

I love this recipe! I often double it and freeze the excess dough. (In ziploc bags w/ some olive oil.) I then take it out of the freezer the night before and thaw it in the fridge, or take it out in the morning and thaw it on the counter. If you do this, it helps for it to come to room temp before you stretch/roll it out. I also like to use wheat flour to flour the surface I work on. A good hearty dough that comes out perfect!

This is a pretty good dough recipe, but I've had better. It rises well and gave me no problem in preparing. If you're looking for a recipe that works, but isn't terribly impressive taste-wise, go for it.

This is a great recipe - pretty easy, once you get the hang of it. A few tips: 1. It's better w/bread flour 2. I cut mine into 4 dough balls 3. To refrigerate, coat each dough ball lightly in olive oil and put in a quart-size baggie. Good for up to 6 days. Roll out into pizza shape and use when ready. 4. To freeze, do the same as above but then freeze. When ready to use, defrost in the fridge. Roll out into pizza shape and use as usual. 5. Preheat oven to 500 w/pizza stone inside 6. Dust cornmeal on a pizza peel and place your dough on top (you can roll it out on this as well). Don't top it until right before you put it in the oven. 7. Pizza cooks FAST - like 6 minutes or so

This was sooo good! I took others' advice and did 1 full cup of wheat flour. Since I'm not a huge fan, I think next time I'll stick to the recipe, but it was still awesome! I baked it on a cookie sheet for 10 minutes on its own and then added the "unbelievably awesome bbq chicken pizza" toppings and cooked it for another 7 minutes or so. It was amazing! I've never cooked pizza before because I thought it would be too hard, and I'm not a fan of the traditional home-made pizza crust. This was thin and crunchy and amazing, though! Definitely a keeper!

Great recipe exactly as written, but easily adapted to different flours as others have noted. Due to timing I had to let it rise a second time before shaping and it was fantastic. Rolled very thin and cooked on a hot pizza stone resulted in a wonderful crisp crust; slightly thicker and cooked in a pizza pan produced a doughier, tender crust, also very good. The reviewer that said your kids will beg for this almost daily? Spot on...

Excellent. We prepared this the day before and put one ball in the fridge and the other two in the freezer. Used a pre-heated pizza stone (30min at 500F) and then cooked at 425 for 15mins. Very good re-heated the next day as well. Hopefully the frozen dough has the same results.

Great crust. It crisped up very nicely on my pizza stone and was also nicely chewy. The dough was very easy to work with, which is a big plus in my book. I used only 4 3/4 cups of bread flour because the dough seemed to be already coming together nicely (not sticking to the bowl which is an indication that the dough has enough flour). I like to have a nice, moist dough to work with, even it it's a little sticky because it's simply easier to form. This just might be my new pizza crust, after using the same one for several years!

made as written, need extra flour and next time would add more oil to make it taste less bread doughy

BIG HIT!! So Delicious I made the crust super thin and sprinkled Italian seasoning before baking...I also doubled the recipe made extra to put in the freezer. I rolled the dough out and put them in the oven for a minute or two or until dry and then put them in the freezer...thank you for the recipe super easy

Closest to brick oven pizza you can get w/out installing your own brick oven in your home. I started making this recipe a few years ago. Over that time I've tweaked the recipe. I believe that some of the tweaks were absolutely necessary. You must use a mixer to incorporate the ingredients. High gluten flour is another absolute must & you can purchase it at GFS. I don't use bread flour at all. Another tweak of mine is that I use 4 tsp of yeast. If careful w/ incorporating the ingredients & don't over work the dough you will end up w/ a very airy dough when baked. After I let it rise for 1 hour I punch it down and refrigerate. I rarely ever use the dough the same day that I make it. Giving it a few days in the fridge seems to allow the extra yeast to continue to work. The final tweak that I found to be an absolute must was to bake at 500 degrees F. I lay my dough out on a pizza pan with a layer of corn meal between dough & pan, pile on the toppings for my pie & into the 500 degree oven for 6-7 min. Then carefully slide the pie off the pan & directly onto the rack for another 6-8 min depending on type & amount of toppings. Super delicious pizza every time. We RARELY ever buy pizza from a chain anymore. I make 3 batches of this dough at once & we can feed loads of people on about 12 pies. Reheat your leftovers at 400 degrees for about 9 min & just as good as when you 1st baked. I've made this dough @ home & travelled to make pizzas in Myrtle Beach & on Cape Cod. Love It..!!

Ohhhh, yummy. I'm always looking to use whole wheat flour in things, so I was glad to see it. For this being the second pizza dough I've ever made, it turned out great-- both rolled thick and thin. We ate 2 of the crusts with the South of the Border Pizza recipe on this site and the third is in the freezer for another time. Highly reccomended.

I used to cook for an Italian restaurant, so I am a pizza snob. This dough is by far the best I've tried. I've added parmesan and garlic as well as just using the original recipe. It is consistently delicious!

This was the best homemade pizza dough that I have ever made! The consistency was perfect, and it was easy to work with and roll out. It made so much I was able to take half and freeze for later, and it was just as good! Thanks for the awesome recipe! It is the new favorite in our house. I have even passed it on to some friends!

I decided to go on with the recipe because I read all the positive reviews. However, it was a disaster. The dough was very sticky even though I added more bread flour than it should. It appeared with the right consistency when I finished kneading it. After 1h in a warm place, the dough had doubled but for my susprise it was very sticky and I couldn't roll it or even press it with my hands in the pizza pan. If anyone knows what went wrong please let me know because it seemed a nice recipe.

I thought the crust was a little sticky when I put it in to rise, but it turned out perfectly. Nice and crispy on the outside, and just chewy enough on the inside, although the toppings were a bit overdone. I froze the unused crust, and defrosted it overnight a couple of weeks later. This time, I pre-baked the crust for 10 minutes at 425, added sauce and toppings, and baked an additional 8 minutes. It was perfect this way.

Great pizza crust. My picky husband liked it. Thanks!

Very good taste and texture. Baked on a pizza stone, this is the best crust I have ever made. Even better than "Jay's signature crust"!!

I go a little heavier on the olive oil and I prebake the crust 5-7 minutes, but besides that I follow the recipe as is. I use it to make vegan pizzas with my cashew ricotta recipe and it turns out great!

I made only half the recipe (with the exception of the salt & olive oil) for a 15 inch pizza stone. The crust was very yummy! I play with the recipe a lot, like adding garlic and shreded parmasean cheese or herbs (parsley, basil, oregano). I reccomend this dough for anyone wanting to make a great homemade pizza!

This was great! I usually can't get any yeast recipe to trun out any less than rock hard, but this was soft and easy to work with. I increased the whole wheat flour to 1 cup and decreased the white flour by 1/2 cup. I made a sauted veggie pizza with onion, mushroom and spinach, a cheese pizza for the kids and bread knots for dipping in sauce. The whole family loved it! I used my Pampered Chef stones and prebaked the dough about 8 minutes.

This is a synch!! Listening to other reviews adding the extra 1/2c of wheat was excellent, so I thought... I will add a whole cup (b/c I love whole wheat). Then I added a 1/2c of grits (uncooked) for some crunch. I had to add a tiny bit more water, but not much at all (just watch your hydration levels). Followed recipe as written below, other than those modifications. Also, I ended up separtating this into 9-10 oz balls to freeze for later use. I love ultra-thin and crispy crust, so the 9-10 oz amount rolled out great to fit onto the bottom of a broiler pan. I would follow the tip of pre-baking a little bit before adding toppings. Definately a keeper!

i scaled this recipe to 8 servings and used .5 c wheat flour, and 2.5 c bread flour -This made 2 9x12 pizzas since we are thin crust lovers in this house! -For once my hubby didn't complain of a "too doughy" crust and prep time was quick and easy- Thank You!

I've tried several pizza dough recipes before finding this one, and it was by far the best. (I'm a very experienced baker & know what I'm talking about.) To the reviewer that said the texture was wrong: how much did you need the dough? You must not skimp on this step! The recipe says 8 minutes, but there are a lot of variables involved. Most of the time, I find my self needing for much longer to get the desired look & feel to the dough. At least 10-15 minutes. It needs to be completely smooth, and almost silky looking. Pull it apart a few times, does it stretch or break apart? Be careful not to use to much flower while working with the dough. This is also a good recipe to hand toss if you are talented.

Fabulous! Had a bit of trouble mixing it in my bread machine! Think it was just a bit too much flour? After trying twice with the dough cycle and not getting it mixed i just stuck my hand in and mixed it around a bit. Ran the dough cycle again and this time it worked perfectly! I used nutty wholewheat flour which you could hardly notice. I pushed it into a pan, baked it for 10 mins then took the base out and spread some tomato paste on, sprinkled with cheddar, garlic flakes and italian herbs and baked till cheese melted. Absolutely outstanding! Cut into small blocks for the freezer for my little girl to have for easy dinners. Cant rate this high enough!

Made this in my breadmaker twice and it turns out very well. However, I haven't been able to get the frozen dough to work as well as freshly made dough.

it didn't turn out very well at all. The dough never rose and it was very sticky and hard to work with. The taste was ok... I don't think I will use this recipe again

this is the first time i ever made a pizza from scratch. And I must say, this is the best pizza crust recipe so far...so much healthier than store bought pizza or take out pizzas. I follow the instruction exactly and follow other reviewers advice to pre-bake the crust for about 15 min. the crust came out perfect and crispy. I just love the way it taste. My husband, mom (not a lot of stuff pleases her), and dad..all say the crust and pizza was awesome even though i had limited ingredients for the topping...=) i'm really proud of myself after making this pizza since i'm a new-young-can't really cook that well-mom/wife..haha..overall, i wouldn't change anything in this recipe except for the pre-baking the crust before putting on the sauce and toppings. oh and also i bake the pizza at 350 for about 20-25 minutes at first then increase to 400 for about 10 more min. or until the crust and cheese are brown ...just make sure to use a pan or a tray with holes on the bottom so the crust be crispy and check often to make sure it doesn't burn...=) all in all ***5 stars all the way for his pizza crust recipe***

My first try at pizza dough! This turned out perfect!

Super crust! Very easy dough to work with and tastes great. I made one pizza and two loaves of pepperoni bread from one recipe. Excellent!

I just love pizza, I dont have delivery out here, so I have to make my own. I use my own canned pizza sauce. Ah the taste of homegrown tomatoes. I did add a tbls of dried milk to the dough. It came out perfect. So easy to roll out. Great texture. I even rolled up the edges and stuffed it with mozz cheese. Thanks for posting.

I saved a step by mixing the dry ingredients and added the yeast and water in the middle I also used 1 cup whole wheat to 5 cups white flour. Added some oregano too as had seen other comments. The dough was great to work with and great tasting!

This was a wonderful recipe for pizza. I had given up on finding a recipe that my family would enjoy. But I have to tell you about a mistake we made that made the crust even tastier. When the 1st pizza came out of the oven, my husband slipped the 2nd one in and waited for the 1st to cool enough to cut. After 5 mins. he cut into the 1st pizza only to find that it needed additional time in the oven. So, he switched them out. The 2nd pizza had had just enough oven time to start to rise again. And it continued to rise while we waited for the 1st pizza to cook. By this simple error, we found a lighter, tastier pizza crust on the 2nd. Oh, I also used 1 cup of whole wheat and 5 of bread flour. We will use this pizza dough recipe for years to come.

Great crust! Definitely a 2 pizza recipe for thick crust lovers. Take out is fast but nothing on this crust!

Nice recipe. I added a few things. I got this from someone else's review,"approx 1/2 tsp basil, 1/2 tsp oregano, and 1/4 tsp onion powder. (The best and easiest way to add herbs is to mix them into the olive oil before you add it to the batter - that will ensure even distribution throughout the entire dough.)"(Robin F)and I didn't use wheat.

We rolled up string cheese in the crust to make stuffed crust pizza. I'll be making it again.

This made 3 great pizzas that were just the right texture, flavor and chewyness. This was also extremely easy to work with, the dough didn't tear but stretched easily. A definite keeper and a definite 5* recipe!!

Best homemade pizza dough I've ever made.

As I sit here eating a chicken pesto pizza as I type this I would like to give high praise for the crust. I have tried alot of recipes for pizza dough and this is my best find to date. I did not have any wheat flour on hand so I used 6 cups bread flour and it is excellent. I cannot wait to try it with wheat flour. You should definitely try this one. Its a keeper.

When I first saw the recipe I thought it would be kind of hard to make it (since I never made dough), but it was the easiest. The taste was great and my whole family loved it. Hadyn was home (and he is 11) and he helped me all the way.

This was really chewy. And bland... I am sure you can use spices to make it taste better but I was so unimpressed I don't even want to try to make it taste better. So sad. :( I was hoping it would be tasty.

Didn't use the whole wheat flour because i didn't have any. This is great and I will use it again and again. I did pre-bake the crust for about 5 minutes. It probably isn't neccessary unless you like crunchy pizza like I do.

It's great to have several batches. We have pizza one night, calzones the next, and this dough makes a great stromboli!

This Pizza Dough is excellent, i was so suprised! I couldn't believe i made it... Hubby and kids loved it!!! No need to buy frozen pizza crust anymore. I didn't have wheat flour nor bread flour, and just used all purpose flour, and like suggested by other members, i seasoned the dough. Like i said, it was excellent even like this...5 Stars

Used it with my bread maker...kids and hubby LOVED it!! It was easy enough for this terrible cook to have a "success"!!

I have made this three times and the kids have loved it. It has turned out great each time. I dont use wheat fluor though and I dont prebake it. I only let it rise until it reaches the top of the bowl, so it takes very little prep time (30 minutes). I put my it in a bowl with a damp towel to rise and place it in the microwave. The oven light on the bottom of the microwave heats its just right. It rolles out very evenly without splitting.

Great Recipe. I'am a notorious YEAST KILLER, but I was victorious over the finicky stuff with this recipe. My daughter is a picky eater, but the one thing she will consistantly eat is pizza. I thought if I could make it with whole wheat and control what the pizza is made of, it has to be healthier than store-bought. I made this recipe last night-the only thing I changed was 1/2 wheat, 1/2 bread flour and I added another T of sugar(I thought it was a bit salty tasting) It was so easy to work with-soft and pliable. I want to bake and freeze the shells, so that I can just top and bake off a few minutes to heat and melt the cheese. I pre-cooked the shells about 8 min at 425*. Today I made pizza with one shell and focacia bread with another shell(olive oil, parmesean and spices) It's sort of humorous that my daughters won't eat "the crust" but they wanted to eat all of my foccacia (ALL crust) when they taste-tested. Great Recipe-THANKS!

mAKES GREAT CRUST CRISPY ON THE OUTSIDE AND SOFT AND LIGHT ON THE INSIDE.

I've made this twice in as many weeks. Both my kids and hubby love it. We'll never buy pre-packaged crusts or dough again. In fact, this tastes better than most restaurants. The crust is firm yet tender. It definitely handled all the toppings I piled on.

A great recipie! I usually use about 2 1/2 cups of wheat flour, add a tablespoon of dried oregano or pizza spice when mixing the dough. I like to roll it out using cornmeal to dust the kitchen counter because it gives it a restaurant feel.

Not quite restaurant quality, but way better than anything else!

Very good - very easy. I especially like the fact that it made enough dough for 3 pizzas. I froze the second dough ball as-is. I rolled the third one out, put it on my pizza stone, put sauce, cheese and fixings on it and then froze the whole thing. Once frozen, I took it off the stone and wrapped in Saran Wrap. It's now ready for a last-minute meal!

I am not lying! I am just done eating the greatest pizza ever! And I used this recipe to make the dough! It was easy to make! I did pre-bake the dough at 325F for about 7 mins. then added the toppings and baked for 18 mins. at 425F. I also added a little bit of Italian Seasoning to the dough when I mixed the ingredients, it gave the crust an extra "something" that made it my husband's favorite too! I also used the special baking pans to bake pizza (not the stone but the ones with holes in them, I lightly greased it and added enough flour to the bottom side of the dough after rolling it and had NO TROUBLE at all to remove it from the pan, it didn't stick at all. Great recipe! Thanks for sharing it!

This dough is delicious. It makes 3 large & a small "kids size" pizza crust.

This was great. I used 1 cup of whole wheat flour and the rest all purpose and it still was terrific.

We thought this dough was WAY TOO salty.....1 TBSP for the batch.

Great! I used 1 T of honey instead of sugar and used 2 cups whole wheat and 4 cups all purpose flour. I used the advice of another reviewer and preheated pizza stone for 30 min at 500 and then put the dough on the stone with a little bit of corn meal. I had all my toppings ready and just loaded it up. I cooked it on the lower shelf at 500 for 10 minutes.

This pizza dough is amazing with one change - instead of 1/2 cup whole wheat flour, I used 1/2 cup wheat gluten, and it was the BEST pizza dough I've ever made! (and I've tried a lot of recipes!) After rolling, I prebake mine with some olive oil before putting on the sauce and it comes out crispy and chewy and oh so delicious

This pizza dough is excellent! I just made it last night for my family and friends. The taste and texture of the dough is just great. I cooked the dough for 10 min and then added the toppings. It was perfect. The only thing I wish the submitter had included was instructions on how best to use the frozen dough...

Great recipe! We follow it exactly as is. We have been using this recipe for a couple of months now for our weekly Sunday night pizza. I make the full recipe use half that day and freeze half for the next week. We actually like the frozen one the following week better, it freezes exceptionally well. Love it, thank you!

I have made this and my family said this was the best pizza they ever had so I'm making it again tonight!

Very nice texture and taste...except I would not add a full Tablespoon of salt. I thought it was a bit too salty.

WOW!!! My family LOVED this dough! I made Stromboli for lunch and Pizza for dinner one day made a crisp tasty crust- the second day I made Scones with honey butter and the third day I made fried up scones and made a taco salad on top! What an easy versital recipe- I am out of wheat flour so I use all purpose in place of it and used honey in stead of sugar other than that everything stayed the same FANTASTIC!!! The best part of it is getting 4 great meals out of making dough once!!!!=)

This dough is wonderful! I have made it twice and it has been delightfully easy to work with. I have made pizzas and calzones. Both were yummy. I used my baking stone and the crust bottom was crispy with the inside soft and chewy. Great texture. Thanks for the recipe Stephen! My kids think that "Mom's Pizza" is better than delivery!

Worked great for my recipe. Baked at 500 and warmed pizza stone ahead of time like one reviewer suggested. Used dough in calzones and worked perfectly. Will use again!

We really enjoyed this recipe. It had great flavor. I did add a little garlic powder and Itallian seasoning. I prebaked the crust for about 8 minutes and then added my toppings and baked another 15 minutes.

Great, easy recipe. Makes 3 14" crusts. I cooked one immediately, and froze the other two dough balls. They froze very well, and thawed and cooked up just like the fresh dough. The second time I made this recipe, I used 1/2 whole wheat flour, 1/2 regular flour, and it was still great. Next time, I will try adding some spices to the dough!

My boyfriend and I have been making this pizza dough for over 2 years. We make the dough, use one serving for a homemade pizza that night then freeze the other 2 in individual plastic ziplocks (lined lightly with olive oil). When we want another homemade pizza, I transfer the frozen dough to the counter and it's just about room temp within a few hours. It's best to work with the dough when it's room temp.

i add a little oregano and basil in the dough and increase the percentage of whole wheat flour. everyone loves it.

Great! I made one pizza and froze the othe 2 dough balls. I used about 1/2 whole wheat and it turned out great.

The best all-around pizza dough I've ever used. Not too crispy, not too chewy, substantial enough to hold the toppings, but not heavy. My kids love it. I froze 1/3 of the batch, which was a little sticky when thawed in the microwave. Next time I will let it sit at room temperature a little longer before rolling it.

This dough came out wonderful. I will certainly be using this recipe again.

This was my first try at making home-made pizza dough and it was fabulous!!! My family loved it and couldn't get over how home-made it tasted :) Didn't make any changes except some garlic powder in the dough for extra flavor. For my family though since we love thin crust, this would easily make 5 or 6 pizza's! Plus everything was on hand so it was super easy to make!! :) Thanks!!

As a first-time pizza dough maker this recipe is easy to follow and a success with hubby and the kids. Although not "really" quick in preparation the end results are well worth the time and effort. I really like having dough left over for future occasions. A great addition to weekend meal planning. Thanks for the submission!

I have made this dough several times for different functions and had raves for it each time. I keep coming back to this one. Tried and true Will continue to make and pass along