13 Reviews

This makes a very nice thin, crispy crust. I had never pre-baked a pizza crust before and I think that helps make it crispier, which we like. Next time I will prick it with a fork a few times first, since mine puffed up with air pockets while baking, but while it was cooling, they flattened out. I am also going to try it with whole-wheat flour and some dried herbs mixed in. I was a bit worried about the yeast amount. I used 2 1/2 TEASPOONS, not ounces, and it worked fine. Made for tag game at kittencalskitchen.com

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Mikekey October 17, 2010

This is a great and super easy crust! It makes a lot, I'd say two personal pizzas or one monster one. I did half and half with whole wheat and it worked great. I also used 2.5 T of yeast because 2.5 oz would be way too much.

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Wish I Could Cook June 13, 2012

Delcious pizza dough. I followed Mike's instructions and used the 2 1/2 teaspoons of yeast. I also made a big oopsie and forgot to bake the crust first bf putting on the ingredients. I didn't realize the mistake until after all the ingredients were assembled. No worries though as the crust was perfectly done w/o the pre-baking. The only difference I could think it would make is that it would have turned out a more crispy crust. :-)
Made for Veggie Swap~

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CoffeeB June 12, 2012

Check your yeast; mine had "Sorbitan Monostearate" which is likely not to be vegan. I did, however, have pure yeast in my pantry.

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kitsch kitchen December 12, 2010

Sometimes I try to make something different for dinner, but somebody almost always says, "I hope you're making PIZZA!" Great dough.

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gailanng November 02, 2010

I love this recipe, tried it after I left my book somewhere and couldn't remember my regular dough recipe! I didn't find it too dry at all and I always put herbs and cracked black pepper in, so it tasted lovely : ) I will be using this one from now on.

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bananaco September 17, 2010

This crust is so versatile! It is easy to make, and it tastes delicious! Dry? No flavor? Hardly! This crust tastes great when Whole Wheat Flour is substituted. This is an excellent alternative to store-bought cheese-crust pizzas!

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TheFreakinVegan June 17, 2008

Tell the cowboys to bring the goats home, because there's gonna be pizza tonight. I was looking for a great recipe for pizza dough that can be used interchangeably as a Calazone and part pizza. The pizza was for my vegan son, Bryan. The Calazone was for Dennis. I easily divided this apart for two balls of dough. I even used the "dough" cycle on my ABM to mix it up and make a perfect crust. I used some Krazy Janes Mixed Up Salt, and a bit of Italian seasonings. and other then that stuck to the recipe perfectly. You have an adopted recipe *PLUS* here, Lauralie! Thank you for sharing this! Will use it often!

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Andi of Longmeadow Farm December 16, 2007

Too dry and not much flavor. I might try it again but use more oil/water and maybe add some spices to the dough

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brokedownrage July 14, 2007

Awesome. Great flavor and so quick to make. I love this and will be making it often. Crispy and chewy on the inside. No need to wait for rising time any more. I disolved the yeast in warm water for about 10 minutes, added the oil, salt and flour and 1 tsp Italian seasoning to the mix and about 5 tbls extra of warm water, and mixed it all together in the KA. Thanks

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~Nimz~ December 11, 2005
Vegan Pizza Dough