14 Reviews

Very easy and delicious! Was happy to find a recipe that didn't include sugar. Although I generally avoid white flour, I'm on a mission to replicate a certain Chicago deep dish pizza (since we live too far away to go there weekly!). I used butter as I was out of olive oil, and also because I hoped to have that buttery flavor that Lou Malnati's butter crust has.

I refrigerated the dough for about 24 hours...my husband likes that yeasty, fermented taste to pizza dough, and the cold dough was kind of stiff but I still was able to press it into my cast iron skillet for baking. The end result was a very delicious crust, one I'm sure to make again. I don't think I'll refrigerate it quite as long next time, it was a bit too yeasty for my taste and not as tender as I'd hoped. Thanks for the recipe, it's definitely a keeper!

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The Frugal Cheflady April 11, 2011

I have never had pizza dough turn out for me....this one is perfect! Thanks so much!

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myangelhayden February 27, 2011

Very nice. Dough was just right, not too stick and not too dry. Made one large pizza with a medium crust...I thought it was gonna be a little bit thinner, but it ended up being rather thick even though I baked it straight away. I think you really have to bake it for at least 7 mins before topping it, so that it cooks all the way through....I baked it for about 5 mins before topping it. My aunt commented that it really tastes homemade and fresh, and my other aunt said my pizza was better than Pizza Hut :) This will be my default pizza crust from now on!

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tunasushi March 26, 2006

This is the BEST Pizza Dough recipe we have tried. It has become our family favorite and the only one we use every Friday night for Friday night Pizza night. We double the recipe so we can make 2 pizzas. The only thing I have added is a little bit of Garlic Powder and a little bit of Italian Seasoning. I add this before adding the flour. It really gives the crust a good flavor. GREAT recipe!!

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familymgrkendra October 20, 2007

Very easy to make and it was my first attempt at homemade pizza dough (I usually buy it). I am thrilled with the result. I used a 15" baking stone to cook it on. I have to say that even without letting it rise again, it was still thick. Great recipe that I will surely use again!!!

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Kim127 January 19, 2004

I just recently bought a bread machine and have been using it non-stop ever since. I've never made pizza dough before, but in my searches thought that this one looked best. I'm glad I did, it turned out great; better than any store bought/fast food style pizza we've ever had. There was enough dough that I was able to stretch it far enough to fold it back for a cheese-stuffed crust! Thanks for the recipe!

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JakeEv September 21, 2015

So good and so easy! I didn't even use bread flour, didn't have any. I used dough to make pizza "pockets"; cut dough in 4 pieces, roll out to about 7" circle, put some shredded mozzarella, pizza sauce and choice of topping on one side, fold over and seal edges (like a calzone), cook on panini press sprayed with olive oil, 8-10 minutes. kids love these and this dough was terrific!

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mjayling1 September 19, 2014

Excellent! This is the best recipe I have found for pizza dough! I have been trying to find a recipe that has good flavor & doesn't taste bland. Easy and delicious. I also added a few seasonings to the dough to spice it up a bit.

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tracylynn5639 January 20, 2013
Bread Machine Pizza Dough