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This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to use whatever toppings your family enjoys.—Marianne Edwards, Lake Stevens, Washington
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (2 slices) equals 537 calories, 19 g fat (7 g saturated fat), 40 mg cholesterol, 922 mg sodium, 64 g carbohydrate, 4 g fiber, 25 g protein.
Originally published as Homemade Pizza in Taste of Home June/July 1995, p19
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Reviewed on Feb. 02, 2012 by wvuosu
I've made homemade pizza since I've been married, but never been completely satisfied with the crust until now! This crust is absolutely perfect. The bottom was crispy and the bread part was soft but fully cooked through. I didn't have any problem with the crust shrinking or being soggy. I used a pizza stone--maybe that helped. I've definitely found the crust recipe I'll use from now on. Thanks!!!
Reviewed on Jan. 25, 2012 by sstetzel
Eh-KaySide note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???
You can add any seasoning before the rise. Garlic is a nice addition too.
Reviewed on Jan. 25, 2012 by Eh-Kay
LOVE this dough recipe!!! (i'm no baker) but this is almost too easy!!! Thank you taste of home for including it in the daily recipes!!!!Side note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???
LOVE this dough recipe!!! (i'm no baker) but this is almost too easy!!! Thank you taste of home for including it in the daily recipes!!!!
Side note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???
Reviewed on Jan. 25, 2012 by ReubenMom7
I like the versatility of this recipe! And it is worth the effort to make....very delicious!
Reviewed on Jan. 15, 2012 by SousChef74
My husband and I really liked this pizza. Blended flavors were just right. I cut the recipe in 1/2 because I used the bread maker for the dough and didn't want to overload it. The amount of dough was just right for a 14" pizza with a semi-thin crust thickness and would still work for a larger pizza with a thinner crust. I baked it on a pizza stone at 425 degrees about 15 or so minutes. The crust was great, except I will add more sugar next time as we like a sweeter tasting dough. I used frozen meatballs, thawed and food processed, canned mushrooms, pepperoni, mozzarella cheese, and Prego pizza sauce. The crust was done perfectly for us, crunchy, but not hard. We will definitely make this pizza again.
Reviewed on Jan. 14, 2012 by lillybow
I have to echo all the other reviews, this is a great crust recipe. Seemed like I had extra sauce, but the pizzas were fine and I will make these instead of buying frozen ones.
Reviewed on Jun. 01, 2010 by ljanks
I use this recipe just for the crust, and use my own sauce and toppings. This is the only recipe I will ever use when making homemade pizza!
Reviewed on May. 22, 2010 by esqbill
Finally, the pizza crust I've been looking for! It makes an excellent crust, just soft and chewy enough. I used good quality olive oil instead of canola. As for toppings, I used my own rather than the recipe's. This is now my base for pizza.
Reviewed on May. 07, 2010 by Obermiller
I really liked how thin the crust rolled out and how easy it was to work with but I could really taste the sugar. Maybe half the amount would make it less noticable.
Reviewed on May. 06, 2010 by 7MAM
How would this recipe be used on the grill...that is the wave of now??? has anyone tried...taste of home in northern ohio
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