By Cullinaryjudge on January 14, 2003
Photo by Chef #314532
Photo by Chef #314532
"I came across the recipe from a copy cat recipe source. The 2 hours includes dough cycle time. This is one of the best pizza dough recipes I have found."
Serving Size: 1 (127 g)
Servings Per Recipe: 6
"THIS was a really nice recipe for pizza dough. I did use your 9x13 pan idea - and it was NICE for a change of pace! I omitted the Accent (because of MSG) - and added extra garlic. MMMMMMM. We had to bake this 30-40 minutes - and our toppings weren't very thick, so I'd encourage anyone else who tries this to just bake till done, of course (or go higher temp. for 20 mins.. :) Next time I will brush the crusts w/ butter (or spray w/ butter-flavored spray), then dust w/ cornmeal & Italian seasonings before baking. We enjoyed this a lot! Thanks for sharing!"
"This is the best pizza dough recipe I've made! Other recipes I've tried came out of the bread machine way too sticky. Leaving out the msg is just fine. I divide the dough in half, knead on floured surface a few times, and then stretch into a cirle. I like to bake in my cast-iron skillet- just brush pan with olive oil and sprinkle in a little corn meal. I brush the crust with olive oil and bake for 7 minutes then top and bake 10-15 minutes on lowest rack in oven."
"Tried the pizza dough and liked it very much.I had to change the temp to 400 and cook it for about 20-25 minutes."
"This is now my standard quick pizza crust recipe. I use 1 cup whole wheat flour and a tablespoon of gluten to give it more body. I don't use Accent, but the onion and garlic powder are a nice touch. Depending on what kind of pizza I am making, I sometimes throw in some basil and oregano as well. I always cook the pizza for 15 minutes without cheese, then add the cheese for the last ten minutes. This keeps it from getting too browned."
"This was the best pizza crust recipe I've ever tried and I've tried quite a few!! The kids loved it. As far as the time required for the crust to bake, here is a little tip I got from a local pizzaria... After allowing the dough to rest in baking pans, I put a very light layer of sauce on it and bake it in a 400* oven for 3-5 minutes depending upon how thick the crust is. This cuts down on the time needed for the crust to finish baking and now we never have pizza with overdone topping. Hope this helps. Cindy"
"I doubled the recipe and used the bread machine on the dough cycle. Divided it into three portions and froze in one quart freezer bags sprayed with PAM. Took the first one out on Wednesday and let thaw in the fridge until Friday evening. By that time the dough filled the entire bag and was plenty for a large pizza. WOW! I baked it on 450 degrees and DH and I were blown away with our crispy it was on the outside and light, tender and fluffy on the inside. This will be my standard recipe from now on..as good as any we have had at upscale pizzerias. Thanks so much for sharing!"
"Wonderful. I've got my crust recipe now! I don't have a bread machine, so I proofed the yeast with the 2 tsp of sugar and then 1/4 cup warm water. When making the dough, I added 2 teaspoons of oregano, and only 1 cup of water (making the water count 1 1/4 cup). I did layer oil in when the dough was rising. I made breadsticks out of them instead of pizza, and they were great! They rose really nicely. I cooked at 400 degrees like other people suggested, but it got done a lot quicker-- I think it would have burned had I returned to put pizza topping on it. The oil in the rising made the bottom come out crunchy like Pizza Hut. Thank so much!"
"I should have posted a review long ago on this! I use this recipe on a weekly basis! This is the best dough I have ever had. I put the ingredients in my bread machine on dough cycle and its ready to go after. I use this to make pizza, garlic knots, stromboli, breakfast pizzas, YUMMMMM"
"I've made three times now. The first time I felt the baking soda gave it a bit of bitterness so the next 2 times I increased the garlic and onion powder. Now I make it with 1 tsp each garlic and onion and it tastes good. Also, I roll out the dough 'cuz I can't do that dough throwing thing you see on tv and it worls great for me. I like my pizza more "toasted" so I cook it at 400 degrees. UPDATE I no longer use this recipe. My breadmachine takes 2 hours to make dough. I've found another recipe that I can make by hand in about 10 minutes plus 30 minutes rise time. "
"A really great crust. I will definately make this one again! I have been searching for years for a good pizza crust. My husband loves when I make homemade pizza, but I was never happy with my crust before -- that is until now! I followed a couple of the above suggestions, I also used 1 tsp each of the garlic and onion powders. And, I put a little BBQ sauce (we had BBQ chicken pizza) on the crust and baked it for a couple minutes before adding the chicken, red onions and cheese. I also sprinkled just a little cornmeal on my cookie sheet. I liked it. It was just a little something different. The dough was thin, but not paper thin and it wasn't too thick. My cookie sheets are 13 x 18 (they're like the heavy ones they use on cookie shows) and I only got one pizza. But I liked the thickness of the crust, so if I wanted more than one pizza in the future I would double the recipe. One thing, I did have to add a little flour to the dough after it was finished in the machine because it was really sticky. A little flour folded/kneeded into it and it pressed right into my cookie sheet and was quite tender but still able to hold the toppings really well. Give this one a try, it's a keeper in our house!"
"I have made this a few times now and it is my favourite pizza dough recipe. After reading the reviews and experimenting I add an extra 1/2 tsp of both garlic powder and onion powder. I also add about a teaspoon of italian seasoning. <br/><br/>I received a round Cuisinart pizza stone for Christmas and was eager to use it. I was at a loss of how exactly to adapt this recipe to use it. After a little research I decided to place the the stone in the rack one above center in the oven, to warm the pizza stone from a cold oven to 450 for 25 minutes prior to cooking. We do not like cornmeal so I placed a piece of parchment paper under the pizza dough after taking it out of the breadmaker. This ensured that the dough did not stick to the stone. I did not oil the bottom of the dough. After allowing 15 minutes for the dough to rest, I topped it and brushed melted butter around the edges. I left the oven temperature at 450 and cooked the pizza for 18 minutes, at which time it looked perfectly cooked on the top. At around 14 minutes, I added more butter to the crust (we like it to be a little bit soft. It was perfectly browned on the top and bottom. <br/><br/>The amount of dough was a little too much for my small stone but it made for a wonderfully thick crust that did not droop. <br/><br/>I did not have a peel to put the pizza on the stone so I used a rimless cookie sheet. I was able to pull the pizza off the stone easily to a plate as the crust was perfectly cooked.<br/><br/>Thank you for a great recipe!"
"This will be my go to recipe for pizza dough. I also used the 9 X 13 baking dish and was pleased how the crust was crunchy on the outside and soft and fluffy on the inside. Thanks for posting a AWESOME recipe."
"Absolutely excellent! This is going to be my 'go-to' pizza dough recipe from now on. I also omitted the MSG and it was great. Along with the other reviews, we cooked it for about 45 minutes and added extra garlic. Thanks for a Keeper!"
"TERRIBLE RECIPE. Produces the most difficult to work with pizza dough I have ever come across...maybe I'm just a fool, but in my experience with making pizza in the past I've never had dough that was so difficult to roll out without sticking everywhere...I literally gave up on making a pizza after fighting with this dough for god knows how long."
"We really enjoyed this recipe and it turned out great. I might suggest pricking it with a fork before baking it. I also put it in the oven for about 5-6 minutes before putting the toppings on. Since it's such a thick crust, this helped it not be soggy."
"SOOO close to Pizza Hut! This was an excellent pizza dough, had a great "homey" taste. Perfect texture balance of light and chewy. I left out the MSG (because it's scary stuff) and just doubled the garlic and onion powders. I agree that the dough ball seems too wet, but when so much flour can end up added while rolling it out it balances. Very workable dough!"
"I don't understand why everyone is raving about this. The dough has a nice flavor, but it is far too thick, and I even used a larger pan than recommended. I have dubbed this "Midwest hotdish pizza," because it's more like a pizza casserole than actual pizza. If this is going to be at all workable, the dough should be split to make two pizzas and baked at 425 for 10-12 minutes."
"This crust was amazing. I followed the recipe exactly except for omitting the MSG and the baking. I baked the crust at 350 for 15 minutes before adding the toppings, then baked for 20 more minutes at 425. My children don't like anything doughy, this was perfect."
"This was a great recipe. I doubled the recipe and this required more flour than just a single batch. It was really an awesome pizza crust. This is a keeper!"
"I gave this 4 starts ONLY because to me it tastes NOTHING like Pizza Hut pizza. However, its really good. I've made this 2-3 times now, and I've left out the MSG each time. I also increased the garlic and onion powder to double. Keep in mind this makes one GIANT pizza. I like to split it in half and get two smaller pizza's or calzones. I also don't prebake. I like everything done at once. I cook @ 450 for 10 minutes. Sometimes you might need a little longer, but usually not by much. All depends on how much the dough is rolled out. Calzones need 10 minutes or less generally at that same temp."