152 Reviews of Beth's Pizza Crust

From: spaceoops

On Dec 30, 2004

Very easy, quick recipe. I ended up with two thin 16" round and one thick 9"x13" crusts from doubling the recipe. I baked the crusts before adding toppings for 5 min at 450F to make sure it would be done in the middle. When baking the pizza, the edges tended to brown far before the middle. I used foil to protect the edges from burning and left the temp at 450F until the middle was golden brown. To make them crispy, I sprinkled cornmeal onto olive-oiled pans before spreading the crust.

From: Susie in Texas

On Sep 11, 2004

This recipe worked perfectly. I am thinking that maybe the reviewer who rated this recipe one star could have measured the water incorrectly because this dough does not come out like paste. It is a bit sticky(as most doughs are), but I kneaded it on a floured surface for just a few minutes and let it rest for 10 minutes afterwards. It worked very well on my 16-inch baking stone. I used recipe # 90229 for my topping. The crust rose slightly and browned very nicely. It tasted much better than any I have had from a pizza shop. This one is definitely a keeper for me. (This is a revised review to correct the recipe # for the topping I used)

From: SaraFish

On Dec 10, 2002

Excellent! and easy! I was skeptical because of the lack of rising time but it didn't need it - really! The only thing I would add is to be sure and knead the dough a bit. I let it rest for about 10 minutes and then I patted it out in my pan (it made a lot! It filled up a whole cookie sheet) and I let it rest again for about 10 minutes. The temp and baking time given are perfect! It made a nicely risen chewy medium-thickness pizza. Thanks for the great short-cut!

From: catumis

On Dec 31, 2005

excellent! i've never had this recipe fail on me. when i have time, i let the dough rise 15 to 20 minutes longer which makes the dough even softer and more incredible.

From: karen in tbay

On Sep 15, 2003

I have made this dough recipe for years - quick - no waiting to rise. My recipe says warm water 105 to 115 degrees and the oil was vegetable. Makes enough for 2-11" or 1 deep dish 13x9x2" pizzas. Thanks for posting - now its in my zaar cookbook.

From: Lainey6605

On Dec 3, 2006

This is a deliciously easy crust to make. I almost think it is easier to make than the refrigerated kind because on the rare occasions that I have used the refrigerated pizza crust, I find them tricky to roll out onto the pizza stone - they always seem to not want to roll out as much as I need them too. I used this crust with "Great Buffalo Chicken Pizza" (shown in the photo) and they went perfectly together. I prebaked the crust for about 10 minutes before putting the toppings on it and then about 20 more minutes after that. That amount of time made the crust done just right in the middle. Next time I will try it with some Italian seasoning and maybe a little more sugar. We love a sweet crust. Thanks for posting!

From: SaraBellaBean

On Dec 19, 2006

PERFECT PERFECT PERFECT! Did I mention this recipe is perfect? I doubled the recipe and it made 2 perfect 16" pizzas. I was thrilled with the no rise time, it turned out GREAT. Thank you gwenrk this recipe is a KEEPER!

From: paulamonster

On Oct 7, 2003

I LOVE this recipe. This is the easiest pizza crust recipe I've ever tried, and it's turned out beautifully for me three times now. I substitute a little whole wheat flour for some of the white flour, and I put garlic powder in the crust.

From: Evans89

On Dec 19, 2003

This recipe is delicious and super easy. I used it when I had some store bought pizza crust that wouldn't roll out. I tried this recipe after getting mad and throwing that other stuff in the trash. I haven't purchased ready made pizza crust since. This is the only pizza crust I ever use now. I really like the added flavor of the olive oil.

From: Lizzie-Babette

On Jan 16, 2004

Loved the ease of this recipe! I took others' comments, and added some garlic powder and a sprinkle of italian herbs to the dough, and it was really delicious. With dough this easy, I'll never go back to that nasty boboli stuff.