Keeper! Very good! After mixing up the dough, I let it rest wrapped in sprayed plastic wrap. The dough rolled out so nice, I was able to roll it very thin, next time I would roll even thinner. I heated the oven and a pizza stone to 450 for 30 minutes while making up the dough. I placed the rolled out dough on parchment paper, did not pre-bake and topped with sauce, cheese and pepperoni. Baked for 10 minutes at 450.
This made one pizza, that was inhaled - next time I will double or triple the recipe. Thanks for this quick and easy recipe.
Keeper! Very good! After mixing up the dough, I let it rest wrapped in sprayed plastic wrap. The dough rolled out so nice, I was able to roll it very thin, next time I would roll even thinner. I heated the oven and a pizza stone to 450 for 30 minutes while making up the dough. I placed the rolled out dough on parchment paper, did not pre-bake and topped with sauce, cheese and pepperoni. Baked for 10 minutes at 450.
This made one pizza, that was inhaled - next time I will double or triple the recipe. Thanks for this quick and easy recipe.
This is great for making pizza dough on a busy weeknight because it is so effortless. It rolls out easily, and makes a good crust. I doubled the recipe, added a clove of garlic and about a tablespoon of fresh oregano. Without the added flavoring, this would have been a very bland crust.
I have a 2 year old running about so time and ease are necessary. This recipe was very easy and fast. It was also fun for my 2 year old as she got to add the toppings she wanted. While she waited for her pizza I had taken a little dough and rolled it out. I then spread some softened butter and topped with cinnamon and brown sugar. Baked for 10 minutes. It was a hit.
I really like this recipe. I usually double the ingredients and add black pepper, Italian seasoning, and garlic powder. The bowl over the dough for ten minutes is a crucial step (I used to always refrigerate the dough before flattening it onto the pan, which gave me trouble.) Last night I made a pizza using the bowl method and my dough was the perfect consistency and easy to flatten and shape. I was really happy!
I am in the business of trying out recipes to make my pizza from scratch. I tried this for the first time tonight and even though it was easy to make, the texture after baking is more like a thin, soft baking powder biscuit. The flavor was more along that line, also. I'll keep looking for another easy recipe with a chewier crust.
Nothing is as good as a yeast crust pizza, but this was a delicious alternative. I followed the recipe as is, only I added 1/2 tbs (approx) of Italian seasoning to the dough. The dough was pliable and easy to work with. I rolled between 2 sheets of parchment paper, pricked dough and baked for 8 minutes. Then I brushed on olive oil, added toppings and baked 8 minutes more at 400°. I baked directly on the parchment. Will make again when I’m in a time crunch or when I think I have yeast...and I don’t!
The only thing we changed up is the amount of olive oil. We used a dash of olive oil, and mixed it with the remaining amount of melted coconut oil (so it wouldn't turn solid quickly), for healthier fats. We also used stone-ground whole wheat pastry flour. It was delicious! I'm so happy I can finally eat pizza now, since finding out I can't eat yeast!! Yum!
This was amazing. Thin and crispy and incredibly easy, I'm 14 and this was quick and simple for me to make by myself!
Used because we ran out of yeast, worked very well for calzones!
