160 Reviews

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.

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Ophelliah May 12, 2009

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!

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Chef de Sucre March 03, 2009

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!

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The Portugarians February 21, 2009

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!

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Deantini February 07, 2009

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!

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Red Hook January 09, 2009

The crust was the best part of my pizza. The essence of the Italian Seasoning really made the recipe!

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Chef NeedSumHelp January 03, 2009

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.

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Shana_martinez December 06, 2008

well i guess i forgot to rate this but i enjoyed this recipe very much turned out perfect thank you for posting.

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Charlly29 October 21, 2008

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.

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angiekwilcox October 03, 2008
Pizza Dough