A friend gave me this recipe - it's quick, easy and perfect every time!
I loved this recipe. The crust was not dried out and had a slight crunch. I thought that the dough was a bit moist even after the rise stage. I floured my hands and worked it into a round pizza pan. I had enough dough to make two pizzas. I rolled the other dough. I will be making this again and again. We eat a lot of pizza. I always get request to make pizza. - 07 Jun 2014
I made this recipe several times and had trouble with it from the beginning, but I made a few changes which helped. 1.)Two cups of flour left the dough too sticky for me, so I add about another 1/2 cup through kneading. 2.)I used olive oil to grease my pan and then sprinkled some cornmeal on top of that, then the dough for baking. 3.)This for me was the critical problem for this recipe... Many reviewers recommended partially baking the crust before applying the sauce and other toppings so it doesn't get soggy in the middle. I tried this and it simply didn't work for me. I ended up baking the crust initially for 8 minutes w/o toppings and then with the toppings for an additional 20 and the crust still wasn't done. Now instead I bake it at 400 degrees without bothering to prebake and I don't have a problem with sogginess in the center. 4.) Also add 1/4 tsp each of garlic powder and basil to the dough, but that is a personal preference and doesn't add or take away from the original recipe as it is good without it. I also like to pair this with the "Best Marinara Sauce Yet" from this site, which is very, very good. Will make again, but with my changes. - 18 Nov 2007 (Review from Allrecipes US | Canada)
Turned out wonderful! I made one with the bread flour, like the recipie calls for, and one with regular flour, (because I ran out of bread flour)did not come out as good with regular flour. - 11 Dec 2002 (Review from Allrecipes US | Canada)