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Definitely a 5 star! Dh actually made this-so this is easy besides great tasting. Made one thin crust for the two of us, and froze the other half dough. I also prebaked the dough for 5 minutes before topping it. Thanks for sharing Chef floWer.
I've tried a fair few pizza doughs for the bread machine, but I must say that this really is the best by far.
It really couldn't be any easier to just throw the ingredients into the pan, and then just wait....
The dough was soft, smooth and beautifully elastic. I made pizza for the kids ( who had great fun topping them!) and used half of the dough the next day for stromboli...perfect results on both occasions.
Made for AUZ/NZ Recipe Swap#50.
Great pizza dough! I made two different recipes tonight in what seemed like an endless journey for the perfect pizza dough and both were winners! I made one large pizza out of this dough and topped it with tomato gravy, fresh mozzarella and bacon pieces. Great flavor and the crust was perfect. Thanks for posting. Will make this again and again.
The pizza dough was easy to roll. DH did it :) And we made 1 large pizza and 1 small with the dough. The taste was very good. Thanks Chef Flower :) Made for I recommend tag game
Loved this dough. Very easy to work with, and the end result was a wonderful, kinda "flaky" crust. I covered mine with olive oil before adding toppings, and the edges baked PERFECTLY. Thank You for sharing!! Will be using this recipe repeatedly!!
Very easy! The dough was great to work with. Rolled out for easily unlike some I have tried that are hard to stretch and roll. I made 1 thick crust pizza, but looking forward to making thin crust next time. Used to make Chicken, Garlic, and Rosemary Pizza. Made for Spring 2010 PAC.
Great pizza dough! Easy to prepare and thin, just like I like it! I made in a 16" pizza pan, and it turned out just the way I wanted it to!
So simple to do in the bread machine. Great flavor and texture to this pizza dough. Thanks! Made for the Babes of ZWT4.
Didn't have a bread machine so I first had to proof the yeast with warm water before adding the rest of the ingredients. They were quick to make, crispy on the outside, a bit soft in the inside. Wanted to make the thin crust but what I thought was already thin still rose in the oven giving me a med crust which was very good. Next time I'll try the thin crust flattening it almost like paper as opposed to 1/4 inch. Oh, the dough was easy to work with too. Thanks for sharing this recipe, Chef FLower P.S Made this for your awesome Pizza Topping: Pissaladiere and half folded a bit the ends of the dough like you said to make the ends thicker.
Dear Chef floWer. I think I love you. I have never made my own pizza dough before and this was thin and crisp just like I like it. My pizza pan was 14" and it was just the right thickness and crispness. Chefs...be sure and check the dough cycle on your brand of machine... I had never used the dough cycle on mine (Hitachi brand) and it was 1 hour and 40 minutes NOT 50 minutes. The best part is you just dump in the ingredients in the listed order and hit the start button. 3 minute prep time tops! Thanks for a great recipe.