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Average Rating:
Total Reviews: 50
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By ellen.reagin
Cumming, GA
on May 10, 2013
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So easy and so much better than any store bought doughs!
But oh yes, do not put 2 tablespoons of salt! 2 teaspoons more than enough.
By jimfdaley_9202082
on March 11, 2013
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Those who are looking for the cooking instructions need to go to the indivdual pizza recipes,
i.e., "Margherita", to find the times/temps and heated pan hints.
I agree with the "troppo sale" comments..two tsps. suits me fine.
Buon lavoro, Tyler
By djfallis_13074367
Orem, Ut
on February 15, 2013
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I sure wish I had read the reviews first, but was in a hurry and I trusted food network,and Tyler and I trusted that people had given this 4 stars even though as written everybody said it was inedable, I dont get that at all. If a recipe is not good as writen it should not have 4 and 5 stars. Big family dinner was ruined. I'll be sure to read the review next time and see if people are giving the recipe 5 stars or are giving their changes to the recipe 5 stars.
By mjknitter59_9283375
Methuen, MA
on January 30, 2013
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Great tasting crust! Mixes up quick, and freezes well. This is a favorite
By Mothercrone
on January 06, 2013
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PLEASE NOTE: I have an old copy of Tyler's pizza dough recipe and the correct amount of kosher salt should be 2 teaspoons...not tablespoons. Therefore, my recipe is never too salty. Please note this correction in your recipe box. Thanks.
By milade75
Bristol, TN
on August 12, 2012
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Great pizza dough, just reduce the salt to 1 1/2 teaspoons.
By drusus
Dallas
on June 22, 2012
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Good start but way to much salt like everyone has said. Cut the salt in half! Add some herbs etc to make it your own.
By lmmulqueen
Harrison, NY
on May 15, 2012
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Way too much salt, I had to throw it away. If I make this recipe again, I will use 2 teaspoons of salt.
By bythemountain590
Annapolis, Maryland
on February 05, 2012
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I like this as a base but I use 3C Semolina Flour and 3C AP Flour, 2 TBLS of Kosher as when it's cooked on the stone at the end it brings up that rich flavor of a good salt and we make our own sauce so no salt in that at all! I start it in a teflon pan on top of the stone at 500 degrees, when it starts to brown I slide it off the pan onto the stone to crisp the bottom. I remove with a pizza palate and leave on palate to cool. AWESOME!!!!
By gyates3
on December 23, 2011
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Perfect pizza dough!