15 Reviews

This is easy and has a great texture. I was worried about it being too thick, but it turned out great. Divide it in half if you want a thin crust, though.

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Outta Here June 07, 2008

All of these reviewers are not wrong, great pizza crust. We love thick crust pizza and this recipe sure fills that bill. I back up what Mikekey said 100%, if you want thin crust this will very easily make two pizza's for you. It had a lovely crisp outside that was fun and tasty. My one alteration was the only use 2 Tbsp of the corn meal as that is something else DH won't eat and I didn't want to give him a chance to complain about "grit" (he never noticed the 2 Tbsp's). This will surely be used many times over.

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Annacia May 12, 2012

Easy to make & nice texture. I liked the cornmeal sprinkled on the pan & the chewy, thick crust. I'll be making this again. Thank yu for sharing the recipe! Discovered during Spring 2011 Pick A Chef. :-)

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Susie D March 14, 2011

A great crust and since we enjoy a thick crust pizza I used the lot of it for one good-sized pizza. For toppings I used Pizza Topping - Smoked Salmon Pizza. Double delicious! Made for RS#46.

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Julie B's Hive November 17, 2010

This makes a lot of pizza dough. I divided it and it make two great sized pizzas and the crust was still just great. Thanks for posting.

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CaliforniaJan May 13, 2010

I don't know what it is with my oven, but I always have to prebake pizza crusts or the crust is not done and the cheese is black as coal :) So I did prebake this and it turned out great!!! I did sub out one cup of the unbleached flour for whole wheat (so 1 cup plus 3 tbs) and cut the oil down to 1 tsp. We had a mozarella, mushroom and fresh basil pizza! DH had turkey pepperoni on his half but I did not as this was for the Veg*n Swap! Thanks for posting this wonderful hearty crust! [Made for Veg'n Swap March 2010]

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~SarahBeth~ March 22, 2010

I topped this with store-bought pesto and fresh sliced tomatoes-wonderful! Also makes great rolls to dip in olive oil and herbs.

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lj sloan March 02, 2010

This recipe was extremely easy and good. A personal tweak: I would reduce the salt from the crust by half. I found that 18 minutes cook time was a little too long. I'd start observing at around 15 minutes, depending on your oven and whether you use a stone. Excellent!

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tarey.wolf June 04, 2009

Exdcellent pizza crust. I used 50/50 flour but other than that made this as written. I did cut the dough once out of the bread machine and made a thin crust pizza with one and bread sticks with the other half. Dough was really easy to work with too. Thanks mersaydees for a keeper.

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~Nimz~ August 22, 2008

Instead of whole wheat flour and unbleached white flour, I used all purpose flour. I didn't have to add more water. The dough is very thick. It would have been better to divide it. Next time I'll do it. Thanks Mersaydees. Made for the Babes of ZWT4

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Boomette June 25, 2008
Bread Machine Pizza Crust