Very good recipe! Found the dough hard to blend, I added an additional cup of water in order to knead it. Aside from that, an intermediate cook should not have troubles with this recipe.

It would be best if you let the dough rest for a minimum of 30 minutes but you can let it rest for up to 2 hours. This will let the dough pre-rise so when you bake it, it will be soft and moist. Overall, wonderful recipe. :)

We like this better than most of the recipes with yeast. Fast and fantastic!

I am 14 and I've used this recipe many times already. Very good. I recommend this most highly.

i think this recipe did not taste like pizza dough at all, i would never recommend this to anyone...it takes like flour.

I don't know if its because I mixed this by hand or what, but I thought this dough came out more like biscuit dough. It was really flaky and hard to mix. I had to add almost an extra cup of water just to get the dough soft enough to roll out. My family thought it tasted great but I thought it was somewhat dry and bland.

Loved this recipe. I followed the recipe using olive oil and every Italian spice I had at my disposal. I sprayed my cast iron skillet with canola oil and placed my freshly kneaded dough in the skillet, rolling the edges to make a crust. I brushed the crust with olive oil and added Parmesan and a little kosher salt. I used pasta sauce, sprinkled cheddar and mozzarella, then added basil oregano and garlic powder. I baked at the recommended 400°F for 20 minutes. The crust didn't brown but it tasted GREAT.

Best pizza dough, better then the box or bag, tasted great and it was easy, thank you!! for submitting it, and I'm grateful I found it, I didn't have any yeast and it was perfect without it!!

For the people who had issues with this crust you probably used baking soda, not a good idea, and you probably didn't knead it enough, this crust was great!!! I was able to stretch onto a 16-inch pan EASILY,and it doesn't hurt to add flavors like garlic, salt, and brushing with butter, I also baked for 5 minutes before adding toppings, I recommend doing that!!!! If you're making a topping heavy pizza like I did this crust is PERFECT, family and I loved it, thanks for posting!

Frozen pizza is better, and that isn't saying much. Took one bite and that was more than enough. Dough tasted like flour. Will stick to making my regular pizza dough or ordering from the many local pizzerias. May be good if you don't live in the NY/NJ area and no what real pizza taste like.

I made my Pizza in 25 min. Very good.

I thought this pizza crust was awesome, my two boys are very picky eaters and they ate a whole pizza together. I cant wait for my husband to come home and try it! Thank you so much! This was great!

Nice and easy recipe. Made 3 batches today, tweaked one of them with some extra herbs, and added a little bit more oil/water some times. This is as easy to make as the regular pizza dough mixes, and tastes as good. So this is a winner for me.

This was good. I recommend it.

Good recipe but try: 2 cups self raising flour, one cup of water and a large pinch of salt for the dough and kneed for 5 mins, taste just as good and is a lot easier.. Just pan fry till the base is golden brown then cover in your tomato sauce, toppings and cheese and finish under the grill.. If you feel the dough wasn't rolled thin enough And might be a little under cooked you can always put It in the oven afterwards to cock right through.
Got this from my old head chef who is a michelan starred chef and he swears by this recipe when he has friends over!