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I substituted all the flour for wheat flour and left out the sugar and it is AWESOME!! So delicious and easy! After I rolled it out I brushed on some olive oil and then added my toppings. Its so wonderful!!!! I keeper!!
This was so easy & quick! Thanks for a wonderful recipe. I left out the sugar & subbed in the Italian seasonings as suggested. Yum! The dough was not hard to work with at all- so easy! It did stick to my stone pretty badly after baking it which made serving it hard, but next time I'll just oil my stone first. The only other thing I'd do differently is put olive oil on the exposed crust before baking so it doesn't get so hard. I'll be making this often! Thanks!
Very easy to make, and very tasty. I followed the recipe as given, but could easily see this dough taking some flavor variations without trouble. I used it to make 4 large calzones (my husband and I split one for dinner and we put the rest in the freezer) and it worked beautifully. Can't wait to actually try it for pizza! :)
Tonight I wanted to make pizza from scratch so decided to try this crust. I needed to double it, and that proved to be no problem at all. The dough is sticky so I simply floured my hands and laid it on a silicone pad to roll. I finished spreading it out on the pan with my fingers. I also parbaked it for 5 minutes. It turned out terrific. This is so much easier than what my DH usually uses for crust as his takes an hour to rise. I'll be making this again.
This is a great recipe! I have made several pizza crust recipes over the years & my husband thought this was the best one I've made. He deemed it worthy of making all the time (which is great because it is by far the quickest & easiest recipe I've tried). So simple to throw together & delicious too--what more could you ask for?
Why have I been making crust in the bread machine? I love this stuff!!!!
Easy and fast...an unbeatable combination. Thanks!
Such a wonderful pizza crust. Couldn't have been any easier either. This will be my go to pizza crust recipe from now on. Thanks so much for posting this keeper :)
Made this tonight and wow! Good stuff. I made one recipe and it was perfect for one jelly roll pan. I prebaked it at 450 for about 10 minutes, loaded it up and baked for another 8 minutes. I found the crust to be more of a thin type crust but that could be different depending on the size pan you use. We loved it.
I tried this twice, just to make sure. Fresh yeast and flour. I ended up with a cardboard crust twice. I think this needs rising time.