About this recipe: This one is a quick recipe that involves no more than mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this recipe.
I found it a bit confusing on how the recipe had 2 measurements in metric. I converted but had a pretty good idea about how much to use on the 2 ingredients that had to be converted to US Standards. I had to add quite a bit more flour. Without the addition of flour the dough was way too sticky and would of been almost impossible to put in a pan. I just took the pizzas out of the oven (I made 2 separate pizzas.) My wife and just finished having a piece, we liked the pizza dough taste. It turned out a bit crunchy on the outside, not dried out. - 27 Apr 2014
I think people are missing the point of this dough. This dough is meant to be EASY so that you can make it last minute. Adding the extra steps completely ruins the ease of this recipe. It is delicious, AS IS. If you want to tweek it to add flavor add some herbs to the dough. Of course the dough could be better with more time and more steps (and it is, I've taken the time). But the recipe, as is, deserves the full 5 stars. You will never make pizza dough better than this with this little effort put forth. Thanks for the FABULOUS recipe. We will never order out again. - 26 May 2007 (Review from Allrecipes US | Canada)
Good recipe, but like other reviewers, it's missing directions. Here's my changes: 1 1/4 cups warm water, 1 pkg active dry yeast, 1 tblsp sugar, 1 tsp thyme or Italian seasonings, 3 tblsp olive oil, 3+ cups of flour, 1 tsp salt. Mix water, yeast, sugar & oil in mixer bowl. Then add flour & salt. Mix-knead for 10-12 minutes, sprinkling with flour to keep from sticking to bowl. Dough should be elastic & smooth. Place dough in oiled bowl, cover dough with oil, cover & let stand 1 hr at room temp. Then divide dough 2 equal parts roll into balls, cover with damp towel & let stand another 10 mins. Use immediately. Don't forget to poke holes into dough with fork once rolled onto pan to let steam escape while baking. - 20 Jan 2005 (Review from Allrecipes US | Canada)