Comments on: Basic Pizza Crust

By: Katie

Katie — Mon, 12 Mar 2012 23:18:04 +0000

This recipe is so easy and turns out great every time. It is easy to roll out the longer it rises/sits in the frig. I sometimes use 1/2 teaspoon of garlic salt and 1/2 teaspoon of regular salt instead of the 1 teaspoon of kosher salt, just for added flavor.

By: shakira

shakira — Thu, 16 Feb 2012 17:37:09 +0000

Very good pizza crust. I do add about a teaspoon of honey to the warm water/yeast mixture to help get it activated better and it seems to work better that way. Thanks for sharing!

By: jenndk

jenndk — Sun, 13 Feb 2011 20:56:41 +0000

This is the first time I have ever made home made pizza and I love it! It was so easy and my son had fun helping me stretch the dough into the pan and then assembling the pizza toppings. It has a nice crunch but is still a little soft in the middle. We will be making pizza again with this recipe!!!

By: courtr78

courtr78 — Fri, 11 Feb 2011 12:25:24 +0000

BEST pizza dough ever. I have tried many recipes for pizza dough, but this one always turns out perfect. I have made it whole wheat, let it sit for 2 hours, let it sit for 2 days, made calzones with it and made pizza bites with it. It’s the only recipe for pizza dough I use now.

By: courtr78

courtr78 — Fri, 11 Feb 2011 12:12:50 +0000

BEST pizza dough. We love pizza in our family and make it once a week. I have tried many recipes, but this is by far the winner. I have made it whole wheat, let it sit for 2 hours, let it sit for 2 days. Any which way I make it, it turns out perfect. I have also used it for calzones and pizza bites. It’s the only recipe for pizza dough I use now.

By: mdith4him

mdith4him — Sat, 22 Jan 2011 23:53:31 +0000

This is a great recipe. I make it for me and my husband several times a month. I don’t have a mixer, either, ahinkey, but it turns out good when I just hand stir the dough. I’ve not tried it when mixed with a mixer, but I’m sure it would be better (it’s hard to really incorporate the oil by hand).

It’s hard to get the dough to actually stay in the shape I roll it to (it’s very elastic). I’ve rolled it out anywhere between a couple hours after making the dough and a couple days and it’s always kind of difficult. Any suggestions for how to reduce the elastic nature of the dough or is that just how it is?

By: insanesquash

insanesquash — Mon, 03 Jan 2011 02:24:38 +0000

Super easy and very good!

By: catherinecooks

catherinecooks — Wed, 22 Dec 2010 16:21:39 +0000

This is simply the best pizza dough recipe, so easy and so delicious.

By: catherinecooks

catherinecooks — Wed, 22 Dec 2010 16:20:45 +0000

We eat pizza every Friday night. Every. Single. Friday. Night. I used to buy those pre-made pizza crusts, but no more. Why would I when I can have a delicious homemade pizza crust?

The secret to using this crust is, as Ree has stated, it to leave it to proof in the fridge for a day or two, or even longer. The longer it proofs, the more delicious it becomes, and the easier it is to work with.

By: redheadedgidget

redheadedgidget — Mon, 25 Oct 2010 21:47:19 +0000

This is an easy pizza crust to make. I substituted 2 cups of whole wheat flour in lieu of the AP. The refrigerated crust was difficult to stretch – even after being left out for about 45 minutes. I think this is due to the whole wheat though, so be prepared to work with the crust if you add the whole wheat flour. The crust baked up nicely and browned well. Had no problems with it sticking to the pan. This recipe makes 2 large pizzas. So
if you are used to make a pizza from one packet of the store bought mix – be prepared!

This will be my go-to pizza dough recipe from now on!