- Most Helpful
- Highest Rating
I make pizza at least once a week with this recipe and it's fantastic. I roll the dough out on my pizza stone, pierce it with a fork and bake at 500 degrees for 8 minutes. I then remove it from the oven and put the toppings on, return to oven on a higher shelf and bake another 8 minutes. Perfect every time! Wonderful crust!!!!
I couldn't find my regular recipe and tried this one. If I make it again, I'll add at least 50% more salt to the recipe. Also, I used wheat flour for 1/3 of the flour. Thanks.
a great recipe and makes a terrific crust on the bottom
I always make my pizza dough in my bread machine. This was a great recipe and makes a terrific crust on the bottom using the cornmeal. I did add a couple of teaspoons of sugar for sweetness as a preference.
This is very good pizza dough. The bread machine makes it very quickly and easily. I didn't make pizza with this, but used it to make "Cinnamon Pizza Sticks with Dipping Glaze" Cinnamon Pizza Sticks With Dipping Glaze. This dough was very easy to work with (so many times pizza dough is sticky and messy to handle). I will definitely try this with pizza next time. Thanks for sharing!!
this was the first time i've ever tried to make home-made pizza crust,and i didn't want to spend time kneading the dough.so i chose this recipe.add i took your suggestion and i added a little italian seasoning,some onion powder,and a little grated parmasan cheese to the dough.i had a little trouble getting on the stone,but i managed. topped it with a jarred sauce(haven't had the nerve yet to make my own)mozzerella cheese,chopped ham,and onion.baked it for about 20 minutes.the pizza expert(my son) gave it 2 thumbs up.this dough has lots endless possibilities.thank you for posting.
Very good and easy yo handle. Thanks for a new pizza dough recipe that's become a favorite.
Made this yesterday and was very pleased with the results. I did add 2 tsp sugar and 1/2 tsp of garlic powder to the ingredients when I first put them into my bread machine. It had a wonderful texture when cooked, and made a nice thick and fluffy crust. My husband does not like hard crusts so he really liked this one. I cooked my pizza in a large cookie sheet and cooked it for about 15 minutes on the bottom rack of the oven and then moved it up to the top rack for about 10 minutes more and it turned out perfect! A problem I have had in the past with pizza doughs has been them shrinking on the pan after I put them into the oven and I did not have that problem with this one at all! Thanks for a great recipe that will go into my favorites to make again!
It's always good to find a tried-and-true recipe, and this was really good, and super-easy to prepare! I added 2 teaspoons of sugar to the dough, and a whole packet (2-1/4 teaspoons) of dried yeast. When the dough was ready, I punched it down on a floured surface, and patted it into an ungreased 17" x 11" pan. After adding the toppings, I baked it at 425 degrees for 20 minutes, but the cheese was a bit overbrowned. I think 15 minutes would have been sufficient in my oven, or maybe 20 minutes at 350 degrees. (I would recommend checking the pizza after 15 minutes in the oven.) The dough was really easy to handle, and had an excellent texture. Thanks for posting the recipe, Zuleika!