By lauralie41 on August 01, 2001
Photo by gailanng
Photo by gailanng
"This is an updated version of my adopted recipe. The review it had stated the pizza dough did not cook thru after toppings were added. This recipe and directions will help that problem."
Serving Size: 1 (89 g)
Servings Per Recipe: 8
"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"
"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."
"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~"
"Check your yeast; mine had "Sorbitan Monostearate" which is likely not to be vegan. I did, however, have pure yeast in my pantry."
"Sometimes I try to make something different for dinner, but somebody almost always says, "I hope you're making PIZZA!" Great dough."
"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."
"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!"
"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!"
"Too dry and not much flavor. I might try it again but use more oil/water and maybe add some spices to the dough"
"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"
"Great taste and texture. Baked it thoroughly before using for my pizza base. Picture above is the crust with toppings- Sorry the pic I took without the toppings did not turn out. Mama "
"Great pizza dough recipe! I did bake this briefly as recipe stated and had a nicely baked and browned pizza crust when completed."
"This recipe would do better if it was popped in the oven briefly to bake the top part of the base. I make pizzas with huge amounts of topping and as a result I run the risk of the base not baking through. The base was very 'bready' and not crisp after 20 minutes in the oven. "