31 Reviews of Easiest Ever Pizza Dough

From: Fido ®™

On Sep 30, 2002

My human dad asked me to send in this review. Please note that this is a review of the recipe AFTER Friedel and my dad had an on-line discussion following the 2-star review that he previously sent in, and after Friedel was kind enough to send a correction of the recipe to Recipezaar. What a difference it made to have the ingredients and instructions made clear by the author. We wound up making 2 more batches because it was so good and easy to make, and it got used as follows: (1) pizza crust for homemade pizza; (2) the dough ingredient in Chef ChrissyO’s Sausage Bread Roll for doggies (that would be me) - her recipe is ID # 28379; and (3) rounded into small individual focaccia breads, which were topped with caramelized onions, chopped tomatoes, chopped artichoke hearts, minced garlic, chopped olives, fresh rosemary, and ground black pepper. As a result of the voracious consumption of these three goodies that subsequently occurred in our household, it is necessary and just to change the words “heavy and chewy” in the previous review to “airy, delicious and extremely versatile” in this review. And, without hesitation or reservation, to upgrade the rating from 2 stars to 5.

From: Juju Bee

On Jun 20, 2005

A good easy dough. I thought the flavor was wonderful, the only thing that I didn't like the bread over powered the pizza. It was VERY bready, and thick, but I definately love the idea of using it for foccacia. Overall, very good, and I will make again if I am in a pinch! Thank you!

From: Mille® ™

On Jun 29, 2002

Well, this certainly was an easy recipe, but probably easier than it was worth. I followed the ingredients and instructions faithfully, but the dough did not rise at all (even after over an hour) even though I “proofed” the yeast separately in warm water and sugar and the yeast passed the activity test. The cooked dough was heavy and chewy.

From: Sasha Hale

On Dec 9, 2004

I have made different doughs and this is by far the best. The crust turns out nice and chewy. The bottom just like resturant style. I added garlic, thyme, rosemary, basil to the dough. It was great. Thank you for posting.

From: MemphisMommy

On Mar 2, 2007

This is a great basic recipe(( and sooo easy!)) and I will use it from now on! I added a Tablespoon of Italian Seasoning to it, and in place of the salt , I added garlic salt. Belissimo! This was fabulous! Made two batches and used 'Ultimate Pizza Sauce' recipe from this site #114392, which was exceptional! I like my crust a little more crunchier on the edges, so I baked it longer than the time that was listed here-reheated very nicely too! I froze one pizza, already made, to eat at another time. Thanks Sackville-I love it!

From: Mishkapett

On May 2, 2005

EXCELLENT!!!! This was the easiest, most flavorful pizza dough we've ever made!! Nice and soft, slightly chewy, with a great bread-like flavor without the yeasty taste!! We baked the crusts slightly at 450 degrees before putting our sauce and toppings on. This made the crust rise even more and have that bread-like consistency. We will be using this recipe from now on!! Thanks so much!!

From: Chris from Kansas

On Oct 21, 2005

Wow! This crust turned out wonderful - thick and chewy. I admit that I was skeptical since there wasn't much mixing or rising time. I thought I might end up with a flat tough crust, but that was not the case at all. I had to cook it a little longer than stated and the bottom of the crust didn't really brown, but the flavor and texture was still really good. I will definitely make this again as it is perfect for my busy schedule. Thanks for posting!

From: HEP MEP

On Mar 13, 2003

Oh, yum,yum,YUM! Ihad never made regular pizza dough before - only whole-wheat. This was so good! I doubled it,because in this house we always have 2 pizzas - one for the Kiddo, because she just likes fresh mushrooms only, and 1 for us since we like green pepper and onion along with the "shooms." Bought a real tasty pound of mozzarella,and with MizzNezz's sauce -it was a winner all the way! No more Pillsbury crusts around here!

From: jacksonb

On Apr 24, 2008

I use this recipe all the team. Really easy to make - I sometimes have to add a little extra water to make sure all the ingredients can blend properly. After I get the basic dough done, however, I add a bit of garlic salt, a bit of oregano and some parmesan cheese. Because I'm a brat and refuse to use pre-grated cheese, if I don't have cheese in the house I'll just braid the dough and brush some olive oil, garlic salt, oregano, parmesan cheese on top. Unfortunately I rarely get to eat more than a bite because my boyfriend eats the entire loaf before it completely cools.

From: Sweet Chef

On Aug 16, 2006

I was so suprised how good this turned out! I gave up making pizza dough a while ago because all the recipes I tried came out of the oven crispy and yeast-tasting on the outside, but I like soft, chewy, hand-tossed style pizza. I tried this recipe after seeing some reviews saying this was soft, and Yum! I loved it, it finally didn't turn all crispy! I rolled it to 1/2" like the recipe said, and pre-baked for 3 minuted at 445*, and it did rise quite a bit, so I think next time I'l roll it a little thinner so it won't turn out as thick in the middle (but we like thick crusts, so it wasnt a problem ). I made white pizza with this dough, and my family thought it was soo good, better than other recipes! Thank you very much for this recipe, I will sure use it again and again!!