92 Reviews of Pizza Dough and Sauce

From: iLuv2cook 2

On Dec 19, 2005

This DOUGH RECIPE deserves 'TEN STARS'!! It was AWESOME! So rich and filling! I used exactly as recipe called for 1/2 wheat and 1/2 A/P flour. The sauce was a too sweet for our taste, so I'll need to make some modifications for our personal preference next time. I added pepperoni and olives ~ YUM! BTW, this was my first time making PIZZA (&DOUGH)! I wish recipe poster mentioned that you need to allow to foam in STEP 1. I had to discard my first dough as it had not risen in 2 hrs, and I was getting too impatient. Also, I took another poster's recommendation and cooked pizza dough for 5 MIN prior to adding sauce in order to avoid a "soggy" pizza. Do this but~~~ PIERCE dough so it can steam. Mine ballooned in oven but then settled down when I immediately pierced once I took out of oven. I then added sauce, cheese, and toppings and cooked for 15 minutes. ENJOY! This is a REAL GOOD ONE OVERALL!!!

From: ~Nimz~

On Apr 27, 2005

I love this crust. I made it with 1/2 wheat flour and 1/2 white flour and the texture was better than any I have had out. It was crisp not soggy. I had to make double the batch of sauce because I simmered mine for a while and we kept finding things to dip into it before time to add to the crust. I added a little basil, garlic powder and onion powder to the sauce and it was to die for. I also placed the crust in the oven for about 5 or 6 minutes before adding the sauce. Thanks so much Marg for posting. This was my first home made pizza but it will not be my last.

From: Kymmarie

On Oct 4, 2005

How wonderful this is!!! The dough (made with half whole wheat and half white) is easy to put together and you can refrigerate it until the next day and it's still perfect!! (I was a little nervouse since I hadn't made pizza dough before so I made it the day before.) The sauce is great too!! Kudos Marg!!!

From: LonghornMama

On Jan 21, 2006

Fantastic! I followed the recipe for both the crust and sauce as written, taking Marg's suggestion and using half wheat and half white flour, a little garlic powder in the sauce and all olive oil. I meant to prebake the crust but forgot, and it was still cooked through and crisp on the bottom. This was a very generous amount of dough for a large 16 inch pizza pan. Great flavor in both the sauce and crust. I was a bit worried the sauce might be too sweet, but it was right on. Just a tip, I always coat the pizza pan with a decent amount of olive oil, and sometimes add cornmeal for texture before pressing out the dough. Thanks, Marg, for a great recipe!

From: saylaveev

On Nov 20, 2006

Great recipe. Super easy, doubled well and was easy to work with. I"m going to try using it for a bread today. All my piza dough recipes must double as bread dough. I didn't try to sauce cause I had already bought the sauce. It baked well and I also tried 2 with some pre-baking, and 2 without. I didn't notice a difference at all. I"ll definately use it again.

From: Sagehen

On Feb 1, 2007

I've been making pizzas for a long time, but I'd never found a recipe as good as this one! The pizza sauce is easy to make and delicious. First of all, I use a bread machine, so it's not much work. I also put some ground flax seed in with the flour which makes it a freckled dough, and that works fine. I have been using about 1.5 pounds of mozarella for the pizzas that this one recipe makes. I have one pretty large pizza pan for 1 pizza, then use the rest of the dough to make 2 small pizzas on a cookie sheet. I've frozen some of the large ones, and they take 30-35 minutes to cook, straight out of the freezer. We have a small pizzaria in town that is one of the best in the state, but I prefer this pizza to theirs, and so does my family. I am so grateful that this recipe was shared!

From: CarrolJ

On Apr 28, 2005

I originally reviewed this recipe for the first time in Dec 2004. I wanted to update the review a little. I am reviewing the sauce only. I absolutely love this sauce recipe. I have been using it almost every week since my first time and look forward to my homemade pizza like never before...because it tastes so good. I especially love combining this sauce with Culinary Judge's #51209 dough, which has also become my favorite. It is so very easy and so very good. The only changes I make is that I always use twice as much water as the recipe calls for and 2 or 3 times as much fresh parmesan cheese. I let the sauce simmer while I make the dough which creates a lot of heavenly flavor in the sauce. If you haven't tried this sauce please do...I promise you won't regret it. I'm hoping this recipe gets more exposure...it should have many, many more reviews! It is wonderful! It definitely should be a keeper in everyone's cookbook who loves pizza.

From: Isreali Freedom FIghting Chef

On Jan 9, 2007

It took me some time to get the yeast and kneading part down, im new with backing and dough making, but it turned out great. The second time i made it i played around some more and slightly spiced up the dough while kneaning it using oregeno and garlic powder. The oregeno worked good but I couldn't really tell about the garlic powder

From: cookncraft

On Dec 3, 2006

I gave this 4 stars but maybe should be giving it 5. I think it's a great recipe and I just had trouble because of my own inexperience with dough. My husbands friend helped me with the dough because it was sticky and I had to add a lot of extra flour to make it work right. I used all purpose flour but no wheat flour. The pizza turned out really good. The sauce is so good I think I'll use it for marinara sauce sometime.

From: Snowbaby

On May 3, 2007

Very easy to make and understand. It is also very delicious ! I used a large 11x14 baking sheet to make my pizza on and made one recipe of this dough and it worked out great. It's a keeper !