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"This dough turns out crusty on the outside and soft on the inside, just what my family likes. No one even noticed that it was made with half whole wheat flour. After trying numerous recipes, I was told this was the keeper. From The Bread Machine Cookbook by Donna Rathwell German."

Ingredients: olive oil, salt, water...

"This recipe takes some time to master but is really worth the effort. If you like thin pizzas this will become a favorite."

Ingredients: honey, olive oil, salt...

"This makes a very tasty tender and chewy crust, you can leave the dough in one piece for an extra large pizza or divide it in two for two smaller pizzas --- this must be prepared a day in advance and refrigerated overnight after the first rise, no need to preheat the oven before baking the pizza, and make certain to sprinkle the cheese on top of the..."

Ingredients: fresh garlic, garlic powder...

"Years ago, in finer times, the California Pizza Kitchen website listed their recipes for pizza dough and tomato sauce. Unfortunately they've long since removed that particular content, but not before yours truly could write down the recipe.

FAIR WARNING - This is an overnight pizza dough. It can be used day-of, but the difference in..."

Ingredients: extra virgin olive oil, warm water...

"Oh man, I can't believe I finally found a pizza crust I love!! I've been on a quest, trying a couple of recipes, but I wasn't ecstatic about the results so far and I'd intended to go through more of the recipes here on zaar. Then I happened to be channel surfing when Alton Brown's program was on...and what was he making? Pizza!..."

Ingredients: cornmeal, pure olive oil...

"This makes enough for four 12-inch Margherita pizzas, 2 8" square Sicilian-style or for 15 4" calzones.
Nothing like real homemade pizza crust baked on a stone."

Ingredients: warm water, olive oil, salt...

"I have been working on this recipe for awhile now to get exactly what I look for in a pizza crust: sweet, yeasty flavor with a big rise and chewy, bread-like texture. With some help from some fantastic, amazing chefs from this site, I've finally got it! Thanks again and again to duonyte "Chef #50509" , Dee514 "Chef #34146" ,..."

Ingredients: warm water, hot water...

"Delicious pizza with great cheese-stuffed crust! From Top Secret by Todd Wilbur"

Ingredients: dried basil leaves, dried oregano...

"From pizza dough to plate this recipe includes techniques to making a great crispy yet chewy pizza."

Ingredients: pasta sauce, fresh basil...

"I saw this on Robin Miller's Quick Fix Meals, and it looks so good and easy that I had to post it for safe keeping."

Ingredients: pasta sauce, eggs, milk...

"I found this recipe in Peter Reinhart's book American Pie, and I adapted it for the bread machine. He has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. Alas, I lack the patience and strength in my hands to knead dough. If you..."

Ingredients: semolina flour, warm water...

"I have been using this pizza dough to make calzones for my husband to reheat for lunch. This is one of the best pizza dough recipes I have ever used."

Ingredients: pure olive oil, fresh herbs...

"Makes a tasty and healthy pizza crust. The flavor is so good, because of the long raising time. (Still it's easy and fast to make!)"

Ingredients: dry yeast, spelt flour...

"This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance. It can stay in the fridge for up to 3 days, or it can be frozen after 1 day and kept for months."

Ingredients: salt, sugar, water...