Basic Pizza Dough

Really good pizza dough, and easy to pull together.

I don't know what I did wrong, but the dough turned out a bit tough for me.

Very good and easy. I tripled the recipe and got 8-five ounce pieces and 1-almost eight ounce piece so I could have kids make individual pizzas for my daughter's birthday party. The dough puffs up a lot while baking, so roll the dough as thin as possible without breaking. Also, I made the dough in the morning and put it in the refrigerator after rising.

Second time making this. This time I am making two pizza's instead of one because my son and husband liked it sooo much, one wasn't enough. They looked at me like where is the second one? It's a little time consuming but well worth the effort!

This pizza dough is ABSOLUTELY DELICIOUS! So delicious, in fact, we said it tastes better than the pizza we ate in Italy two weeks ago! My mother-in-law raved about it all throughout dinner. We doubled the recipe to make an extra large, square pizza, and used a fraction of the dough to make garlic cheese breadsticks. Now that some of the relatives are back from Scotland, we're making this pizza again tomorrow night! Mmmmm!

I have tried many different recipes for pizza dough and this one is absolutely the BEST!! It is also easier than all the other ones I've tried. The only change was that I used instant yeast in stead of active dry yeast and bread flour instead of all purpose. As soon as the dough had risen, I patted and stretched it out, added the toppings and baked it on a stone at 425 degrees. Looking forward to having pizza more often!!

I use this recipe every time I go to make pizza. You can make the dough the night before to save time.

I used this recipe and ended up w/ the best pizza I think I have ever eaten! Next time I will try adding some cheese and herbs.

This was so easy to make. I just used my food processor to whip it up. The taste and texture were awesome. Didn't need to pre-bake or partially bake the crust. Just rolled it out, put sauce and toppings on and baked at 425 F for about 10-15 minutes.

I made this recipe after trying a different one that was disappointing (not from Cooking Light.) This recipe is excellent. I loved it; my partner loved it. I did not have honey so I substituted an equal amount of brown sugar. This worked just fine, though I will use honey next time to see if there is a difference. I baked the dough for app. 5 minutes at 500 degrees. I threw on the toppings and popped it back in the oven on high broil for just a minute or two (until the crust was golden brown and the toppings were crisp-tender.) The crust turned out to be perfectly done: crunchy on the outside, and soft yet fully cooked on the inside, just how I like my bread.