Pizza Crust

I made this recipe several times and had trouble with it from the beginning, but I made a few changes which helped. 1.)Two cups of flour left the dough too sticky for me, so I add about another 1/2 cup through kneading. 2.)I used olive oil to grease my pan and then sprinkled some cornmeal on top of that, then the dough for baking. 3.)This for me was the critical problem for this recipe... Many reviewers recommended partially baking the crust before applying the sauce and other toppings so it doesn't get soggy in the middle. I tried this and it simply didn't work for me. I ended up baking the crust initially for 8 minutes w/o toppings and then with the toppings for an additional 20 and the crust still wasn't done. Now instead I bake it at 400 degrees without bothering to prebake and I don't have a problem with sogginess in the center. 4.) Also add 1/4 tsp each of garlic powder and basil to the dough, but that is a personal preference and doesn't add or take away from the original recipe as it is good without it. I also like to pair this with the "Best Marinara Sauce Yet" from this site, which is very, very good. Will make again, but with my changes.

Turned out wonderful! I made one with the bread flour, like the recipie calls for, and one with regular flour, (because I ran out of bread flour)did not come out as good with regular flour.

Yesterday I decided to take a shot at making my own pizza crust. I read many reviews and decided after an 8-5 job this would be my best bet. SO easy! I used regular flour. It came out great! I added 1 tsp garlic powder, 1 tsp thyme and 2 tsps of italian seasoning. I'm looking fwd to making again. Next time I'll do as others suggested and use a pizza stone (need to buy 1) and use corn meal at the bottom of pan. I'll also let it rise a bit longer and use 3/4 c of water for yeast mixture. I am so glad that although I didn't do some of these things IT was a HIT!!! Thank you!

This crust turned out great. Like other reviewers noted, I had to add a little bit extra flour (maybe 1/4 cup). Great flavor and texture.

Wow, the crowd's getting tough out there! I'm almost sorry I read yesterdays reviews! Well Phyllis, this had to be, the best pizza dough I've made yet. It was so EASY to work with. Normally I have such a hard time stretching it out, but I had no trouble with this. I used it with the sausage pie I made last night. Terrific and thanks!

Got a pizza baking stone for Christmas and have been trying recipes everyday. This is the best!! Very authentic. Delicious. Easy too. I added a bit more flour.

This dough was so simple to make and it turned out very nice. I did add some garlic seasoning to the flour mixture. My 12 year old loved making her own pizza!

I used my bread machine for this recipe. The dough came out way too soft. I guess I will need to add more bread flour next time. I did go ahead and add the flour at the end trying to salvage the dough. The dough baked up pretty good and the taste was very delicious! I will definitely try this again with more bread flour. A very good tasting dough!

I'm a professional baker, and I LOVE this dough. To get even better flavour I make this in the morning, then cover it and put it in the fridge to rise for dinner. You can also freeze it before letting it rise and then when you use it, it will rise as it thaws. Thanks Pyllis!

I have used this dough several times and my family loves it! We get really thick and flavourful crusts every time. The key seems to be in a few things: First, I always use bread flour instead of regular all purpose flour as it rises a lot more and we like that thick crust!. Also, instead of rolling out my crust I just stretch it out and toss it into the air to make it round. When you roll it a lot of the gas bubbles are lost and that's what helps it rise so much. On the down side, if you don't pop at least some of those bubbles then your crust will rise VERY unevenly. My family doesn't mind that, but you can always just knead over the dough with your knuckles on a flat surface to solve the problem. That should disperse the gas in the dough instead of releasing it. Another thing to mention is that this recipe is proportioned perfectly if you are using a stand mixer. If you are kneading by hand you will either need to work the flour in longer or add a little more. You should try not to add more than 1cup more flour to any recipe, or the baking times and end result will be different. I find that adding 1/4 cup of extra flour is enough if you knead it very thouroughly. Lastly, I often flavour this dough with dried herbs and spices. I like Italian seasonings such as rosemary, basil and thyme. Or, if we do a spicy chicken pizza I will spice it with chili powder, paprika, or chili flakes. A little nutmeg is awesome in a spicy dough, too. ENJOY!

My favorite pizza dough of all time! Simple, flavorful and tender. I only use all purpose flour and active dry yeast. The key is to thoroughly proof your yeast as the recipe advises. I do so in about 1/2 c. warmwater with the recipe's 2 tsp. white sugar. Then I add more warm water (up to 1/4 c.) as I am mixing the dough, so my total water aded is not more than 3/4 cup (otherwise, this dough requires more flour, more kneading & gets tougher). I add spices recommended by another reviewer: 2 tsp. italian seasoning, 1 tsp. thyme & 1 tsp. garlic powder. I place the dough it in a greased bowl and let it rise near the oven while it's preheating to 425 deg. I bake my crust on a regular cookie sheet greased with olive oil and springkled with cornmeal and coarse sea salt. Unless I make it a thin crust, I cook the dough for 10 minutes at 425, then add the toppings, reduce the heat to 400 and cook another 10-15 minutes.

This is a very solid recipe. I've used it a few times now and have some notes: #1: I always put in herbs. Basil, parsely, thyme, oregano, and some garlic powder never hurts. I would highly highly recommend adding something to the dough. It just brings the pizza to a whole other level. #2:I knead by hand for about 7-10 min and let it rest for 45 min-1 hour (it doesn't raise quite as much as I'd like in 30 min.) #3: Put a pizza stone in a 475 degree oven for at least 30 min. before putting pizza in. This seems to help the bottom of my crusts from getting soggy. #4: CRUCIAL: Prepare pizza on floured parchment (NOT WAX) paper. If you can slide it off onto pizza stone, good for you, but I just cut the paper down to fit the pizza and put pizza, paper and all, on pizza stone. (Easier cleanup too.) (if you have a wood pizza board, this probably works just as well, but for those of us who don't, parchment paper works just fine.)

Huge hit!!!! Reviews helped alot. Have made 50+. Added 1/2 tsp garlic powder and 1/4 tsp Italian Seasoning. If dough sticks to your hands, add flour, it won’t hurt. Dough is best worked when left at least 2 hrs. Cooked dough at 425 for 10 mins, put on toppings and back in for 9 mins.

I only had regular flour, but this dough turned out amazing! I'm not much of a cook, so this was the perfect simple recipe I needed! Thank you!!

The four stars are for the fact the recipe doesn't call for enough flour, in my opinion. With the few changes to the recipe I made would have to give it five stars. Having said that this is my new dough recipe for pan pizza. The amount of flour listed did not work. In the end it needed about another half cup or so. Used a stand mixer and after the two cups called for just added flour a little at a time till the dough pulled away and formed a ball. With the extra flour it window paned nicely and was very easy to work with. I baked it at 425 deg on a pizza stone until the cheese and edge was nice and browned. My personal preference is for a more well done pizza, if I can use that term. Also added half tsp. Garlic Powder and Italian Seasonings to the dough, another personal preference. Had no problem with the center being under cooked or doughy but I think the stone really helps with that. Cut off about a quarter of the dough since there was more than enough for the size of my stone and used the extra for bread sticks on a smaller stone. Next plan on using this recipe for Calzone, think it will work really well.

I have never made homemade dough before and this was really easy! I did take the advice of some of the other reviews and added an additional 1/4 cup of bread flour to the mixture. (It was too sticky without it). I brushed the sides of the bowl with a little olive oil, covered and let rise for the 30 minutes and it rised nicely. My friend that has made pizza dough before suggested that I bake the pizza crust before adding the toppings so it wouldn't get too soggy. After reading some of the other reviews about having that problem, I decided to give it a try and it worked out great. I let the crust cook until it just started to brown slightly on top (apprx 13 min) and then added the sauce and toppings and put it back in the oven until the cheese was melted. This made for a really good crust. After dinner my husband told me to definately keep making the pizza crust instead of buying it. It was a hit!

I have made this over and over. Great recipe! I add 2 tsp garlic powder and 1 tsp Italian seasoning to the dough. I can see how the dough might be too sticky if using in a food processor. I make by hand and kneed about 10 times on a floured board. It is perfect every time.

This is good recipe I give 4 stars because I have to make few changes 1.I only used 3/4 cup of water 2.I let the dough rise for one hour 3.My baking time was 25 minutes And it's turn out wonderful,my hubby said it's the best homemade pizza ever!! Thank you for sharing

Like many other reviews have noted, i needed about an extra 1/3 to 1/2 cup flour. I did use bread flour and had good results. I would use this recipe again, made a nice, tender crust, not too thick or thin.

Excellent! I read all of the negative reviews prior to making it. I figured out that most of those who gave negative reviews was because they either did not follow the directions or they did not use common sense when the dough was too gooey. Therefore, I don't think it was fair that they gave negative reviews over something they did wrong. The dough did come out gooey for initially however, I added flour as needed, when I was kneading the dough. Also, I baked it at 375 rather than 350 degrees for 25 minutes. Pizza is absolutely perfect!!!! Will make it again.

Very tasty!!!!! Halfway during the baking process I brushed garlic butter around the edges and sprinkled parmesan over the garlic butter. This recipe is a keeper for me.

I added a teaspoon of Mrs. Dash Original Blend and a tsp of Oregano. Other than that I didn't change a thing. I worked it all together with my hands and maybe added a tbls of flour and tbls of oil as I kneaded and shaped the round. The critical step is proofing the yeast and never be in a rush with any type of bread. Be gentle and work all the ingredients with your palms. The same thing after the rest, patience and gentle working it into your desired shape. This the perfect crust. Bakes well, slightly chewy, not to bready, excellent flavor and texture. Enjoy the simplicity of the ancient ritual of bread making.

These measurements aren't correct. You shouldn't post it if it hasn't been checked.

A really good standard recipe. I always use a little semolina flour in my dough though. Just a note for this and most pizza dough recipes - if you don't want a deep dish style, bread-like crust you need to keep adding more flour and roll the dough out as thin as possible. It's not about the recipe, it's the technique.

I'm sure the failure of my pizza dough was somethign I did but not sure how. I followed the directions step by step and I even cooked for 15 minutes longer and the dough was soagy tasting and never seemed to fully cook underneath of the toppings? So I'm not sure if I would try this again myself.

This was the best crust I have made and it was so easy. I will definately use this again.

This was a very tasty pizza dough. Very soft and velvety and easy to work with. I did have to add more flour but it had a great taste and texture and the family loved it! Thank you for this wonderful recipe! I will be making this one again and again!! Kris Maksymiw - Thunder Bay, Ontario, Canada

Excellent dough. I was a little dubious abt it at first because it was so sticky, but I coated the bowl w/a Tbs of olive oil, rolled the dough ball to cover and let it rise. Made an easy to manipulate soft dough that translated into a delicious crust. I'll use again.

I've used this recipe a few times, but today was the first time it turned out great. I usually get it going a couple hours before dinner, but today I made the dough in the morning. I used the dough setting on my bread machine and then wrapped in plastic wrap. I placed it in the fridge for about 6 hours. I took the dough out of the fridge about an hour before baking so it had time to relax and puff in the pans. I only have cake pans--I greased with olive oit and sprinkled them with fine cornmeal. This really made a difference from the times when I haven't done so as the bottoms turned a nice golden brown and the cornmeal gave it a pizzeria texture. Also wanted to mention that I added basil and garlic powder to taste before mixing/kneading. Yield: two 9" and one 9" X 13" pizzas.

Not entirely bad, but the dough was too moist (pourable, literally) and the pizza was soggy-ish in the middle. I followed the recipe as stated. I would make again, but with more flour.

Wow! I've been using the Jay's Signature dough from this site for years and thought it was the best, but once I tried this one there's no going back! I gave it a shot this weekend with the chicken pesto pizza recipe from this site, baked it for about 30 minutes at 400 degrees and it was perfect- golden, chewy, not bready at all. Will use this recipe from now on- thanks!

Two thumbs up...way up. Used in conjunction with the Chicken Garlic Pizza recipe, and it was a hit. Thank you Phyllis.

Easy pizza dough to make, but needs substantially more flour than requested in the recipe.

Leavening for a mere 30 minutes will never result in a great pizza. If you want to make great pizza with minimal effort you should use Jim Lehey's no-knead pizza recipe, which requires an 18-hour rise. You also can't cook pizza at 350 degrees, period. Keep in mind that the best pizza ovens can reach 800 degrees! I use my oven's highest setting- 550 degrees. Even without a pizza stone I get a crisp and bubbly crust and perfectly cooked toppings.

I needed about 2 1/2 cups of flour, and I also added about 10 fresh basil leaves and 1 1/2 tbsp of dried oregano. It was delicious!!!

This was the best pizza dough I have ever made. I did take some of the suggestions and modified the recipe a bit. I used all purpose flour for a soft bread like consistency and conola oil instead of olive oil. I used 1/2C water, then added more water little by little to get the consistency that I wanted from the dough. I used a pizza stone, preheated, with corn meal on the stone. I also baked it at 475 degrees for 12-15 min. depending on the toppings. I tripled the recipe which worked great, and fed a croud of people. The men said that it was best pizza they had ever tasted.

I used this recipe this evening. It was my first time making pizza dough, and it turned out wonderfully. The texture is perfect. The only thing I did differently was cook it at 425F for 15 minutes. It cooked fully in that time without being overdone. Thanks for this. :)

Made recipe as written and had no trouble with the water to flour ratio. I used all purpose flour because that's all I had. Crust turned out very well.

Way too little flour. I added a cup of flour and it still stuck to my peel...I will stick to my original recipe...

This is a great recipe. I made calzones out of it and my family loved them.

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.

I made this the other day while working from home. I didn't have bread flour so used regular flour. I did find it sticky, but put in an oiled bowl, covered with plastic wrap and put in cold oven with the oven light on-that keeps it warm as it rises. I probably left it in there longer than 30 min because I couldn't get to it right away...then I gently punched it down and let it rise again, until I was able to get to it to make the pizza. I heated a pizza stone in 450 degree oven, made up the pizza on a corn meal covered pizza paddle (using pesto, tomato sauce, mushrooms, blk olives, artichokes, roasted peppers). It was the lightest pizza crust I have ever had....my husband, who never eats crust edges, gobbled up every crumb. And it was so easy, especially when made in a kitchen aid mixer.

This was a great recipe. I see lots of people mentioning how it was not enough flour. With almost every pizza dough I have made it is never enough flour in the initial ingredients. I think that is a good thing though. This way it leaves you with plenty of room to add flour while you are kneading it. If we dumped all the flour in at once, it would be impossibly hard to knead and get perfect. I think 2 cups is great to start with, then I just add handfuls as I am kneading until the dough is smooth and not too sticky. I also proof my yeast first with 1/4c water, 1tsp of the sugar, and the yeast. For 10 minutes till frothy, then add to the flour and salt. I do the cornmeal on the bottom of the pan too. Makes it taste more like restaurant pizza. :)

This recipe turns out great once you add an extra cup of flour to the dough. If you can get that part right the dough is very nice and bakes up thin and crisp (on a pizza stone). I omitted the sugar because I don't think it is necessary in a pizza crust. And if you eliminate the sugar you only need 1/2 t. of salt. There are recipes out there with much better proportions.... Bake the pizza at 375 by the way, pizza won't bake in 20 minutes at 350.

This dough was excellent. It had just the right amount of sweetness. (you can also substitute honey for the sugar) I preheated a pizza stone in a 500 degree oven, and then placed the dough on the stone, topped it with a little bit of olive oil, some crushed tomatoes, mushrooms, oregano, rosemary, sliced tomatoes, and mozzarella and baked it at 500 for about 12 minutes. the result was phenomenal. i was glad that i invited friends over for dinner - it made me look good! thanks for sharing!

I've only attempted to make pizza dough a couple of times, but this was the best! Better than any pizzeria I've bought dough from and I couldn't believe how well it turned out. I ended up using close to 3 cups of flour, otherwise it would have been too sticky like other reviewers said. I just used all-purpose, not bread flour. I let mine rise a little over an hour and it at least doubled in size. I sprinkled a little cornmeal on my pizza stone first and poked holes all over the dough with a fork. I baked it at 400 for 10 mins, then added my toppings and baked another 10 or so. Perfect thick crust...chewy with a little crisp. This is a keeper.

This was an amazing recipe! I cooked it twice! The first time we broke the dough into two small pizzas and the second time we doubled the recipe and made four personal pizzas, with leftovers in the morning! I highly recommend this A little tip for a really nice thick end crust; roll the ends underneath just a little for a nice chewy substance... but not too thick or it wont cook

Great pizza dough, for better tasting dough wrap the dough in saran wrap and put in the fridge for at least an hour or overnight. I always add Italian seasoning to my dough with some garlic. When baking the pizza your oven should be on the highest setting, I bake mine at 550 degrees for about 12 minutes. Comes out awesome.

turned out great! A little thicker than I expected in a large, rectangular pan, but cooked up well. I needed at least 1/2 C more flour than directed. I added some seasonings (parmeasan, garlic salt, italian seasoning) to the crust. Generously oiled the pan and prebaked the crust for about 10 min. at 375 (I always do this) then cooked the pizza with toppings for 12-15 minutes longer, the crust turned out great, browned on the bottom, cooked all the way through. Just a little thicker than I wanted. Also only had normal flour to use, turned out fine

It is quick, easy, and delicious and perfect. I've struggled before with trying to make pizza but not with this recipe! This pizza dough recipe makes all the difference. Everyone thinks I know what I'm doing! Oh my, you have got to try this recipe.

I really enjoyed this crust! My husband thought that it should be crispier, but I liked it soft (and I was the one making it :) ). I added 2 T of sugar instead though, which gave it a great flavor.

I added some "spice" to the dough with some garlic and Italian seasoning.

Very versatile, basic and easy to make crust. I use 2 1/2 cups flour and add King Arthur Pizza dough seasoning along with some garlic powder. Comes out same every time which to me means the recipe works.

I LOVE this recipe - so quick & easy but I changed it a little. I like my dough to have flavor so I added garlic, & lots of italian seasonings, i also used Splenda instead of white sugar, added 2 extra Tbs of flour & it came out amazing! The extra leftovers were awesome for bread rolls & used with dipping oils, enjoy & thanks for the great recipe!

It was very easy to make, but the baking part is lacking proper instructions. I ended up baking 40 minutes and still the dough would not cook completely. Next time I am pre-baking the dough for about 10 min. maybe. Will update my review then according to the results.

The only recipe I use..don't need to go anywhere else...as other reviews say:need to add flour during kneading to make it less sticky which is intuitive, I think, when an dough is sticky:)

Quick and tasty used recipe and just added a little italian seasoning to the flour before mixing. It was a hit for me and my daughter.

This is a wonderful recipe to use as a base! I did have to make some changes. First when dissolving the yeast, I suggest adding 1 tsp white sugar. I'm also not a huge olive oil fan (for cooking) and used sunflower oil in place. This I feel gives the dough a much lighter, crispier flavor. To give the dough a little more flavor I would also suggest adding an italian herb blend (garlic, basil, a little rosemary). The recipe says to "beat well", but what I would do is just use your hands throughout the entire process and knead it in the bowl until a stiff dough forms, then turn out onto a flat surface and knead for a couple more minutes before placing the dough in a lightly oiled bowl for 1/2 hour. The cooking temperature was a little off, too. I baked mine at 400º for 15 minutes. Depending on your oven it may need more time, but 15 minutes was all it needed in my oven. The result was a crispy crust with a soft inside. I use this recipe with my modifications every time I make pizza! Thank you for posting this! =)

I make this with exquisite pizza sauce from this site. If you use the Kitchen Aid Mixer, this is pretty much no work, and is the best pizza I've ever had.

One of the best dough recipes I've found. I used the entire 1 cup water, and put half the sugar in with yeast to proof before adding to dry ingredients. Dough needs to be nice & soft to get the crispest crust. If you really want a super crispy crust, turn your oven up to at least 475 or as high as it will go, bake on a stone or pizza pan, and put on the highest rack in your oven so reflected heat will crisp and brown the top as well as bottom. I also brushed olive oil on crust and sprinkled with coarse salt and dried herbs before spreading with sauce. Mmmmm good!!

This is a great, quick and easy recipe! I substituted the white sugar for brown sugar, turned out perfect!

Quite good! I was out of bread flour, so I used unbleached flour and made a double batch (we like thick crust). I could have cooked it for a few minutes longer to reduce the doughiness, but my family loved it anyway. I added several pinches Italian seasonings before mixing the dough together (for flavor and looks). Goes great with the "Exquisite Pizza Sauce" recipe on this site!

This will be my pizza dough recipe from here on out. It's very simple and the results are fantastic!

This crust tasted really good and was very easy to make, but it fell apart when I cut out the slices. Had to eat the pizza with a knife and fork.

This recipe is horrible. It didn't make a dough.

These measurements make a great pizza! However, I hate it when people rate a recipe on what it comes out as after they make changes. Follow the measurements and all of the steps. When you start working with your dough it will be really sticky and that's okay. Knead it a few times using as much flour as you need, but if you're kneading for over a minute then you've already done too much. At this point I find that this dough is best if you can let it rest on the counter for another hour or so while the oven preheats at 425. Yes, 425. I have no idea where this guy got 350 from, but 350 is wrong, wrong, wrong. My dough would never cook at 350. After about 40 minutes on a well preheated pizza stone my cheese would be brown and the pizza dough still half raw! The key to a great pizza is a HOT oven and a HOT stone so really let them preheat! After your dough is rested and your oven and stone are HOT flatten the dough and be sure it's well floured on both sides, transfer it to your stone (I fold the dough into quarters then unfold it on the stone) and add your toppings quickly. At 425 your pizza will be done in about 20 minutes. This recipe gets 3 stars because 350 is a horrible temperature.

Perfect good for two mid pizza

Although it is possible that I did do something wrong in making this dough, I feel that I followed the instructions closely and did not get the desired results. The crust was undercooked, even after baking longer than the time recommended, and quite bland. I would not use this recipe again.

This recipe has ruined my dinner twice now. The first time I thought it was the yeast, so made sure to buy new yeast and ferment it properly. The second time it turned out soupy with not much help from added flour. After being cooked for almost twice the recommended time it was soggy throughout. I do NOT recommend this recipe unless soggy pizza is your thing.

tried it out. i needed to add more flour but it came out really good.

Bread flour folks -- the recipe calls for "bread flour". If you use regular old white flour then it's not fair to review the crust as not rising properly or saying it's thin and crispy crust. This crust was nearly 2 INCHES THICK when I made it using King Arthur bread flour and grocery store brand yeast. I doubled the recipe and made it in a jelly roll/sheet pan bakery style. You also need to be aware that most yeast packages say to add a teaspoon or so of sugar to help proof it. That's in addition to the sugar called for in the recipe. Getting the water temp right for your yeast is crucial as well. Our crust was fluffy and thick and wonderful. SO easy. Used the bread proofing button on my oven which heats to 100 degrees for 30 minutes -- just covered the bowl with a towel & popped in the oven to rise. Worked beautifully -- more than doubled in size. Next time will experiment with adding herbs and garlic to crust. Don't forget the bread flour!

I tried this last night and it was a disaster. 30 min was not enough time for the dough to rise. I baked the crust first for about 5 min and then added toppings because I hate when the crust gets soggy, and the crust wouldn't bake through. I left the pizza in for over 40 min and the dough was still raw & soggy. .

Made three batches of this dough for a pizza making party the other night. Turned out fabulous, but I did take some of the advice and altered a few things. First, I felt that 2 tablespoons of olive oil was simply too much, so I reduced it to one. I also didn't feel that 30 minutes to rise was NEARLY enough, so I let my batches rise for about 3 hours. Turned out perfect. This is an excellent base recipe and so simple to make, I would suggest it to anyone. Thanks, Phyllis!

I have made this recipe 4 times now, and it has been good every time. The last time I made it, I added 1 t of white sugar to the yeast and water mixture, and the dough came out even better than before. My husband said he likes it better than any of the pizza places we would typically order from. Thank you for sharing!

The proportions are terrible in this recipe. I had to add LOTS of flour to not get a very mushy consistency. I am appalled by the number of positive reviews that had to change the recipe a good recipe should work well with the listed ingredients. Big thumbs down.

I was very impressed with this recipe. While preparing the dough, I preheat my oven just for a minute or 2 (at 200 degrees, turned it off and then put the dough in. Perfect place for it to rise. I just shaped it with my hands, and put string cheese pieces on the edge to make my own stuffed crust pizza. Very good. This is the recipe I will use from now on.

im a 12 year old girl and i made this pizza to surprise my mom for her bday and she LOVED IT !!!!!!!!!!!!! i LOVED IT TOOOO!!!!!!!!!!!! my whole family LOVED IT!!!!!!!!!!!!! i recommend this to anyone!!!!!!!!!

Phyllis, this is a great recipe. Nice, soft dough. I make it in the breadmaker (I do add that extra 1/2 cup flour plus some garlic powder).

This pizza crust was so good! I didnt bother to let the yeast sit for 10 minutes, I just mixed everything together and let it rise for 20 minutes. I baked it on my pizza stone with sauce, cheese, and toppings--my husband was so impressed, and he is picky!

very good and easy! The more you knead it the better, it's not biscuits so get in there and really knead it!!! I roled it out big then lined cheese around the crust and folded it over pressed down seam and made stuffed crust pizza!!! Fam loved it!

Oh my word! Awesome recipe, I did, however tweak a few things after reading the reviews. I used 2/3 cups water, added 1 tsp of dried oregano, 1 tsp dried basil, and 1 tsp dried italian seasoning mix to the dry ingredients. I let the dough rise in a 200 degree oven for 30 minutes then rolled out and pre-cooked the dough for 5 minutes in a 350 degree oven. I stuffed the crust then baked it for 25 minutes (15 then checked it and added another 10) after using spaghetti sauce, cheese and fresh basil. Dough came out so soft, and light, and cooked throughout. Yumm

We tried this tonight. It was the best pizza dough I hae ever made. Easy to mak and roll out and baked up great. I did add some garlic and pizza seasoning to the dough, but still the dough it self was great!!

It's always too watery.

Delicious! I recommend topping with banana pepper and feta cheese. Also, when turning out the dough spray hands and dough with cooking spray to avoid flour mess all together.

Excellent receipe. I used quick rise yeast and it turned out excellent!

Very good dough! The first time I followed the recipe exactly and it was very good but kind of soggy in the center. Now I bake it for 10 minutes first then add the toppings and bake until its done and it's perfect.

I loved the end result of this pizza dough. I thought it was better than most pizza places close by us. I had to add quite a bit of additional flour to the recipe to get it to be the right consistency. The crunch of the crust was amazing and the fluffiness and texture of the crust was fantastic.

too sticky

This was delicious! I quadrupled the recipe (I have a large family) so we could make 4 pizzas. It was a little overkill.... they turned out to be 4 thick pizzas. Luckily, we all like thick pizza crusts... but next time, I'll just triple the recipe for 4 pizzas. Definitely worth a little effort (although for a yeast dough, it's super easy)!

I'm just starting out making my own breads and doughs. This recipe seemed easy enough and I had all the ingredients on hand. I followed some of the reviews and used 3/4c warm water for my yeast, and let it rise about 45-50 minutes (since I had the time to let it) I have to say at 30 minutes, it wasn't doubled, but at 45 is was a pretty close to doubled and was nice and fluffy. It was super sticky when it was first mixed, but a little less after rising. I made sure to flour the board and my hands pretty good and sprinkled some on while kneading it into a ball. It rolled out nice and smoothly (my first good expricence with rolling out dough) and made a nice round XL pie. Pre cooked it for 10mins, then baked with toppings for 20-25. I also added some herbs to the dough to give it more flavor (how we like it) the only reason I'm giving it 4 stars is because it's a super thick crust. rolled it out to 1/4in and it rose to about a 1/2-3/4in in the oven. I might try dividing the dough and using some as breadsticks next time I use it!

This was the recipe that brought me my MOST successful pizza dough ever! Rose wonderfully and tasted great!

Awesome recipe! I will use this one again and again. I live in pizza town, and to have the economy tank and still get to have pizza is a godsend! Maybe not as good as the Italian restarants in the woodburning ovens, but still yummy! Very easy - try it! Mmmmmmmm. . .

This is the first time I've made my own pizza crust, and was a bit skeptical. One taste, though, and now I'm a believer! It was like a "boboli" type crust, which my family loved. I'm going to make a double batch and bake and freeze for future use. I'm also going to do as another poster stated earlier, and make break sticks with this recipe.

This dough is truly the best I've ever had- AMAZING! It makes a large pizza with generous crust, which I've used for making a 'stuffed crust' twice. I just found this recipe two weeks ago and I've made it four times already. My husband asks for pizza now every time I ask what he wants for dinner. I just bought some whole wheat dough today and will be trying it 100% whole wheat next time. We're both anxious to see how this healthier twist on an already fabulous recipe turns out.

This is now my fall back pizza dough recipe. As others stated in their reviews, you do need to add more flour than stated in the recipe, I just measure by heaping spoonfuls until it's the desired amount - some days it's dry in my house, sometimes humid so that's a factor. Otherwise, I follow the recipe exactly. When I put the dough in the bowl to rise, I do splash a bit of olive oil in the bowl, turn the dough, then cover with a damp towel and put it in my oven to rise (oven not on obviously). I'd also never make pizza without a pizza stone, so I wouldn't pre-bake the dough after shaping. What I do is heat the stone per stone instructions (basically slap it in the oven while preheating), sprinkle the stone with corn meal, then put the dough down, brush olive oil over the dough BEFORE putting my sauce and toppings on. My crust always comes out perfect and my whole family enjoys pizza night.

Not very good.

One of the best pizza dough recipes I've ever found! It does require some extra flour. But it's easy and quick--even for my little siblings or cooking-challenged boyfriend. Makes a slightly sweet, fluffy, soft, delicious crust! For the reviewers who said it it didn't rise--check your yeast first. It's not a recipe problem.

If you like a thick crust, maybe you'll like this one. Used Hovis brand Strong Bread Flour (imported from the UK.) Added a little more flour, kneaded it after an hour and let it rise again for 20 minutes or so. Cooked to a nice, golden brown on a cookie sheet. Brushed the crust with EVOO for a nice presentation. Good!

excellent recipe! I found that I need more like 3-4 cups of flour for this recipe.