Great recipe! Great size for a family, and easy for anyone to make.=)
Cheryl, Guest from: Dixonville Alberta
2009 Mar 11
I love this recipe it is sooooo easy and absolutly fantastic. I did find a good trick with working with the dough. Make the dough the night before and place it covered in the fridge over night and makes the dough so much easier to work with.
2009 May 02
Easy and Accurate recipe. dastet tala!
2009 Jun 07
I love this ! it's great do you have other recipes?:)
As you can see in the last step it says 400 F which means Fahrenheit. This is about 200 C.
2009 Jul 25
This recipe is the best that I have ever used including ones from pizza cookbooks and cooking tv websites. I was able to spread the dough out very thinly onto 2 rectangular baking sheets and it cooked in about 15 min.I topped the dough with basil pesto, marinated artichokes, slivers of sundried tomatoes, sliced mushrooms and provolone cheese slices. Delicious! Thanks so much for sharing.
Simon, Guest from: Montreal
2009 Jul 28
I used this recipe to make pizza on the BBQ and it worked great. I chilled the dough before rolling it out and putting directly on the grill with a bit of oil. It was fantastic.
2009 Aug 11
This works great! So easy
Margaret, Guest from: Canada
2009 Aug 15
Some commentators suggested chilling the dough before rolling it out. Do you chill it after it has risen? Do you have further comments about doing this?
2009 Aug 28
Hi Navid, I have a quick question.Does the honey make it sweet?I'm afraid that the honey wouldtake over the pizza scent.Thanks!
We make a lot of pizza and try a lot of recipes, and this is by far the best pizza dough we have found. Great, subtle, and simple. And yes, it does freeze well. Also here is a tip: use a fork to perforate the dough after you have spread it out over the baking sheet and before you put the toppings on. This helps with the crisping and lets the dough breathe. Cheers.
2010 Feb 10
Dear Brenda,nnTry reading it a third time.nnTeaspoon for salt...NOT tablespoon
This is a great recipe. Very easy to make and it turns out every time!
2010 Mar 04
I just tried it, and it turned out great!
2010 Mar 19
why do u divide them into 2 round peices? this is my first time making pizza dough
2010 Apr 22
How and when do you freeze the dough?
2010 May 01
hey just wondering if anyone ever tried this whith whole wheat flour or not...
Elena, Guest from: Alberta, CA
2010 May 03
Excellent recipe. This is my first attempt at pizza dough. I used Pizza dough yeast in the recipe and the dough at least tripled in size when rising---It was a bit sticky but I used flour liberally and it turned out amazing. My fiance is already asking me to make it again!Living in Alberta, we are in desperate need of excellent pizzerias! So, instead of waiting for new shops, I opted to make this recipe and try my hand at it myself. I recommend this recipe to any first-timer! GL.
2010 May 30
I have made pizza using this receipe and this is the best.
2010 Jul 21
I use the same proportions except I substitute regular flour with spelt flourThe dough is still very crispy. Regarding chilling dough, do you let it rise first then chill it? Then the next day do you let it rise? counter
2010 Sep 01
WOW!!, Hands down the best pizza dough recipe I have tried. The dough can be rolled out extremely thin without tearing and it bakes up cripsy but soft in the center. It is a perfect thin crust recipe or a great thick crust depending on how you roll it. Thanks SO Much!!!!
2011 Jan 14
i have a question does it matter what kind of yeast i use im a young cook myself havent tried dis receipe but i will soon making a pizza myself tonight
Thuy Luong, Guest
2011 Jan 24
2011 Apr 14
2 table spoon of yeast? isn't that too much?
2011 Aug 17
what can i use instead of honey?
Barbara, Guest from: Alberta
2011 Sep 26
I tried this crust a few months ago, when the weather was terrible and I know it would be a LONG wait for pizza. We will never go back! We haven't ordered delovery pizza since!!!Thanks so much for sharing ;)
Eva, Guest from: Canada
2012 Jan 16
Thanks a lot for sharing this great recipe :) I did it for the first time for some friends and we all loved it, very easy to make and tastes better than the ones you buy. Everyone should try it !!!
2012 Mar 02
Thanks great recip we bake one freeze one after last rise wrap in wax paper put in a baggie pull it out put in warm place to rise again WORKS GREAT have made it lots HONEY is most important for crispy crunchy don,t be shy
2012 Mar 09
This makes a wonderful pizza...easy, quick and delicious!! A new family favorite- Thank you!
2012 Mar 10
Good recipe for dough. Wrapping the dough in wax paper didn't work for me, the paper stuck. From now on I'll just place the dough balls in plastic bags. I always top my pizza with drizzles of olive oil and bake on parchment paper right on my pizza stone or lodge cast iron pan.
2012 Apr 30
I test it and everyone like it very easy specially in bread machine. Enjoy the real dough of pizza !!!! Thanks a lot.
If I was to freeze the dough do I omit step 6 until ready to bake?
Kalani, Guest from: Hawaii
2012 Dec 03
This pizza crust was excellent. I made it using my Kitchen Aid stand mixer. Kneaded the dough with the dough hook for about 10 min. I was a little nervous because I never used this much yeast in a crust recipe before. But the crust was light and airy. I divided the dough in half after it proofed and froze the other half for a later time (I wrapped it in plastic wrap and put it in a Zip-lock freezer bag). Thank you.
2013 Jan 04
GREAT recipe! My family loved this pizza! I will try it again, but it was excellent the first time I made it. Thank you!
Manfred Tiebs, Guest from: Wabamun, Alberta
2013 May 15
This sounds great. Will give it a try. Always looking for something good to add to my menu for my caf?, By The Lake Caf?, in Wabamun, Alberta.
2013 Sep 12
Today I made this dough recipe for the first time in my bread machine. I put in 3 and 3/4 cup of flour. The dough rose up and over the glass on my bread machine. I also added 2 tbls of flour after the first beep. At the end of cycle the dough still seems very wet and elasticity. What did I do wrong. I'm considered a very good cook/baker. I make dough all the time and never have problems. Should I have used more flour? Please let me know. Thanks