5 Reviews of Sourdough Pizza Crust

From: Marg (CaymanDesigns)

On Dec 3, 2004

This was totally different than I expected it to be but we all loved it. A great cross between a "thin and crispy" and a "hand-tossed" type crust. Excellent flavor and worth the extra time and preparation involved. Thanks Sue!!

From: Brewhead

On Mar 4, 2005

This dough came out very good. I make pizza a couple times a week and this dough will be our new favorite. Thanks, from the brewhead

From: Chef Peter O.

On Mar 12, 2008

Absolutly fantastic. Easy to prepare and extreemly tasty. I really enjoyed baking it on a stone, at a higher temperature. The crust was crunchy and flavorful.

From: Chef QB

On Mar 13, 2009

Makes an outstanding thin crust for gourmet pizza. This is my favorite crust for a Margherita Pizza. However, the crust is 100% better if it is tossed, rather than rolled.

From: Serene Vannoy

On Mar 31, 2008

This is a really good crust. I didn't need quite 1.5 cups of flour (I used bread flour). It made a really good base for a chicken-barbecue pizza with roasted chicken breast, barbecue sauce, and red onions. My partner really loved it. Thanks!