This recipe was delicious. I've used it a couple of times to make a few different things. My first attempt I used half for a nice sized pizza and then used another half for stromboli. It worked excellent for the stromboli. Personally, when I used it for pizza the first time, it just felt like something was missing... garlic. Now I had about 2 teaspoons to the recipe if I make 2 pizzas with it. It makes it just that much better to me.
Very good pizza dough. I used it to make homemade bbq chicken pineapple pizza and it turned out great. I did not alter this recipe at all. Thanks!
Delicious! This was very easy to make and came out really well (I used my Kitchen Aid mixer). I used half one night to make a pizza, and refrigerated the other half for another day. I also used it to make mozzarella stuffed bread sticks - yum! Both meals were enjoyed immensely by my husband and 2 toddlers. The dough actually tastes a lot like the Trader Joe's herb pizza dough that they sell in a bag. It's nice to know I can make it myself, and I will definitely be making it again!
I am looking no further! This recipe is a keeper; the pizzas came out beautifully and the dough was a delight to work with. I did the kneading in a KitchenAid. Thanks!
Was really tasty. I used it to make stuffed crust pizza, and it felt like I was eating a cheesy biscuit (which was not what I was going for) but it was still really good! It took about 45 minutes for it to rise for me, and it didn't rise very high. Makes a great amount for stuffed crust, or some would have been left over for breadsticks!
The crust was the best part of my pizza. The essence of the Italian Seasoning really made the recipe!
Wow! One of the best homemade pizzas I have ever made. I let the dough rise a little longer, maybe for 2-3 hours and it turned out great. It made two excellent artichoke, tomato, olive, and mushroom pizzas.
well i guess i forgot to rate this but i enjoyed this recipe very much turned out perfect thank you for posting.
We love this recipe. I use it all the time. Sometimes I'll substitute a little bit of whole wheat flour. Either way it works great. I double the recipe and get 1 large & 2 medium sized pizzas to feed my husband and 2 hungry boys (& their uncle sometimes). Just as good the next day, in fact I like it better re-heated because the crust is nice and soft.