easy, cost effective and tasty. Great for making family pizzas a weekly affair.

Great pizza base, fluffy bit crisp on the outside.

In the recipe in mentions enough for 2 pizza''s. I have a 15" pizza stone and a 12" stone it is enough for both of them and some left over after trimming

when you make the dough, how big does it comeout. theres 5 people in my family and before i make it i would like to know the sizes of the pies.

added to bread maker and set it on dough,works great

This pizza dough is excellent! We have a large pizza pan so the amount was perfect for one large family pizza! I added a little garlic powder and parmesean to the ingredients to give it some flavor. I did it in my bread machine, let it knead through one cycle then unplugged it and let it rest for 30 min. Then it was ready to put on the pan. I then let it rest and rise for 20 min. Wonderful recipe! This will be my only pizza dough I will use.

The best pizza dough recipe I have found lately. I lost the one I had from when I was the dough maker at a pizza place. Lost it in an overseas military move along with multiple other recipes. This is the closest I have come. Thank you so much for posting this.

[I made edits to this recipe.]

This dough was easy to make and came out perfectly.

I just made another batch and prebaked. I added fresh mozzerella, sundried tomatoes, artichokes and olive tapanade, added a little salt and fresh ground black pepper. It was so delicious. Thank you! This recipe will always be used in my house and we will never oder take out pizza again!

I love this dough! Made it in no time at all with my KitchenAid and dough hook. The texture is fantastic and proportions are fantastic! I will be using this dough to make a flat bread with olives, artichokes and Italian cheeses, as an appetizer with the Olive Garden salad and dressing, and a variety of pastas for my get together with my Chef. I am not a Chef but I am sure to score points this weekend. I am so glad I discovered this site!

IT IS AMAZING =D

I'll try this recipe, I have one but it's the crunchy one, the thin and crunchy pizza. You can spread a tbs of olive oil before adding topings (sauce,cheese and everything you want) so you won't have to bake the pizza before toping.

Juliana Paredes

Makes enough dough for 2 pizzas.

According to the nutritional values that came up with this recipe, the dough is 3.9 Weight Watchers points per serving. Add some low fat toppings and you have a great meal.

I can't wait to try this with all sorts of veggies on it. And since I'm not much for sauces, I can keep this as a low point meal when the pizza craving calls.

This is the best home made pizza EVER. I used my breadmachine to knead the dough a few times. I paused the machine, took out the dough placed it in a well oiled bowl in order to rise. Once that was done, I cut the dough in half and wrapped them separately with saran wrap. Put in the fridge for about 30 minutes. While waiting I prepared all my toppings. I baked it at 425 checking in on it every 10 minutes. Gosh, was it good!! Thank you for sharing your great recipe. Oh, and my family says a big thank you too...:)

Gloria J Bisson

[I made edits to this recipe.]

great dough - makes a great calazone too!

Very good pizza dough. Good consistancy to shape.

Perfect Pizza Dough! Easy and delicious. Will make this recipe from now on!!!

The first time I made this I didn't bake the crust before topping it and the middle was a bit soggy. The second time I prebaked the crust, topped it and baked again. WOW! What a difference it made. The crust was crispy and fluffy. I will definately use this crust from now on.

Perfect. Good taste, nice texture, and holds together well.

Love the nice chewy texture of this crust! I think I would use a larger pie pan next time.

[I posted this recipe.]