Pizza Dough for Thin Crust Pizza

From: Cooking in New Orleans

On May 17, 2008

I am so excited! Last night was my first time making a homemade pizza and it turned out great. I followed the directions exactly as written (with one addition based on the reviews...I added a couple dashes of oregano and garlic powder to the dough as I kneaded it). I used a pizza stone and only used half the dough, freezing the other half. I pre-baked the dough, then added the toppings. My husband said it was the best pizza he ever ate. He's a meatlover, so my toppings consisted of ground beef, italian sausage, ham, pepperoni, mozzarella cheese, and an American/Cheddar cheese blend. I also used Ragu 7-herb sauce. I will probably take the other half out of the freezer for a repeat today. His only request was for it to be a little crispier (though I diasgree)...next time I may let it pre-bake a little longer. Thanks for this great recipe!

From: Chef #674484

On May 16, 2008

Along with many other reviewers, I just have to say this is just how I like my crust and it's an amazing recipe!

From: Lester_C

On Oct 20, 2003

I just made this exact same recipe over the weekend, (and I did use the whole wheat flour ), and it was delicious. I spread the dough on a pizza peel, and slid it onto a very hot pizza stone (heated in a 500o oven for almost an hour), and cooked it for about 10-12 minutes. I also added about 1 Tbsp. of raw sugar ( can also use honey ). Very, very good!!!!!!

From: sugarpea

On Oct 10, 2003

At our house, the best pizza crust is a thin, crisp-on-the-outside, tender-on-the-inside crust. This fits the bill. It was just the right amount of dough to make two 12" crusts, the size of my baking stone. If you wanted to make slightly bigger crusts, I'm sure that would work as well. It rolled and stretched easily and the 20 minute bake time was right on.