Basic Pizza Dough

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This recipe was fool proof. I tried it twice and great results both times. Using the rapid rise yeast may have helped. Good pizza crust flavor. Nice texture.

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think its okay

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I love this recipe!! I used Italian bread flour and only 2 cups (plus enough for board. Crispy Neopolitan pizza! I also cook for 8 min on 450-500.

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This crust was really easy to make and came out great!

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All purpose flour wasn't nearly as good as the bread flour I used the second time, I also made a yeast sponge and let that set up for a whole day then made the dough and let that sit for a whole day before spinning my pie, it takes two days to make real pizza pie...

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I tried this pizza dough tonight and it came out hard as a rock! Could have broken a tooth. However, I am more of a "cooker" not a "baker". I am now trying to bake breads and crusts with not much luck so far. Since starting to make pizza dough, I find that bread flour works better for me than all purpose. Tonight I used AP. I gave two stars because the flavor was okay (not too much salt and .....completely bland. Maybe it was something that I did wrong (my water temp., did not kneed enough, etc. If your a true baker this recipe may be great. If not be careful and keep your dentists phone number nearby!

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Usually when I make pizza crust, it is either hard, burnt,thin or soggy. This pizza crust was excellent. I will definately use it again.

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i've used this dough recipe a few times now and i love it. every time i make it, i get compliments on how a great cook i am for making a pizza dough from scratch. this is my default pizza dough recipe from now on. I love it.

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Easy to prepare and good flavor.

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I did exactly as instructed and my pizza was burnt. Stone on lowest rack, preheated, pizza cooked at 500 degrees exactly 12 min. ???? What was my problem? My husband said I had to remember I didn't have an industrial type oven. ?