Delicious! I baked this with toppings (cheese, sauce, fried onions) and it baked perfectly. I used a 9 inch pizza pan and pulled the extra dough at the edges up and over cheese chunks to make a cheese stuffed crust. Definitely keeping this recipe!
Thank you so much!! I was in the mood for pizza tonight and needed a *quick* recipe. This was PERFECT. The first 'batch' I made as-written for the kids. Second batch I used whole wheat flour 5 1/4 tsp vital wheat gluten with a bit of Parmesean cheeze and flax seed mill thrown in for the healthy/nutty flavour we like. I was able to get 1 thin crust 12 inch pizza and one large thin crust 16 inch pizza from a doubled batch of this recipe. I was looking for a 'base' recipe I could tweak to make 'whole grain' and still be quick. This was PERFECT!! Thank you so much!
This is an excellent recipe for two thin crusts. Wonderful, New York-thin pizza. The dough was soft and stretchy and easy to work with right after kneading. Who has time for rising??
This came together quickly and tasted great. Thank you!
I've tried dozens of pre-made pizza crusts, frozen doughs and handmade recipes this is by far the best pizza crust I have ever had. Believe the hype! I even like this better than the delivery pizza crusts I've had. Super easy to make and super delicious.
Super easy. Super fast. My 7 year old made this tonight. Left out the olive oil and added 1/2 tsp garlic powder. Came out great.
Delicious! Very light and crispy. I used parchment paper instead of a pan and topped it with sauce and mozzarella. Simple and delicious! I will definitely make it again! I don't agree that this could make two 12 inch pizzas. I made one rectangular pizza (about standard cookie sheet size) and it was just right.
By far, my GO TO pizza crust... easy, delicious. I actually get a 16 inch pizza out of this, because we were looking for a super thin crust. Also, fun things to try- add olive oil for flavor/texture variation... add herbs to make an herbed crust (or garlic)... add grated cheese for a cheese crust!
Also, i can't remember what the recipe says to do, but we use bread flour and cook it on the bottom rack of the oven for a super crispy, chewy crust. I have a pizza pan with the holes/perforations, but sometimes, depending on how it looks, I'll slide the pizza off of the pan and cook it on the rack for the last few minutes...
LOVE this recipe. I'm shocked there aren't 1,000s of reviews. We wanted pizza, didn't want to pay for delivery, and I had EVERYTHING else necessary except 2 hours for bread machine dough. I made this up and used as 1 crust. Placed homemade sauce and all ingredients on top and tossed into oven -- came out PERFECT. Thanks for posting.
Great easy recipe. I didn't want to wait 2 hours for a rise. This made just the right size for the 2 of us. Tasted great, used the tip of baking the crust first. I liked that it wasn't soggy. I added some garlic salt to the finished dough and sprinkled some cornmeal on my baking stone. I'll be using this one again.