Awesome! Just tried it taste amazing! Highly recommended :D

Recipe wasn't too bad, not used to the taste and had to add a little more flour for a better dough consistency, wasn't too bad though, probably the best you can get without yeast.

OMG! This is definitely a "keeper"! Thank you very much. The dough is so easy to prepare and shape (non sticky). The best pizza dough recipe I have ever encountered.

This is an awesome recipe!! I like to make panzerottis with this! It also tastes great with a few extra spices in the dough. Oh and it loves to be deep fried ;)

This recipe is a very basic recipe that's easy. I used the quantity of flour, instead I use "self rising flour" (baking soda/powder already in flour, oil and water. But then you can add small amount of sugar to dry ingredients, or honey, have done garlic and parsley. I use a designed pizza pan my Sister got me, pizza comes out great. On a floured bread board, I roll out dough with rolling pin, then roll the dough on and over the pin to transfer to pan, put on your sauce, toppings and bake to temp and time. Great recipe to do with grand children, to make their own mini pizzas, being a grand father, I enjoy this fun time and they eat it.

Well I thought this turned out just great. Easy to make with the kids and if you like thin styled pizza bases then this is the one for you!! So quick as well!! Thanks!

I personally did not like this recipe. It turned out very tough. It could have been the way my brother and I made it because the instructions are not very clear. It was not horrible. I could not eat the crust alone, but with everything else for the pizza it was okay. Try and look for a different recipe if you can.

Great crust, not dry or hard just right, soft but with a light bite.

If your looking for a "Pizza Dough" recipe...this isn't it. This is a great "Biscuit" recipe. It doesn't turn into a pizza dough. In the end, We ordered out.

Thank you, I love pizza and when you don't have yeast this is a great way to do it :)

Love it but do you think I could put this in the fridge for 2 days.

Absolutely amaizing - I made it from whole wheat flour and it is even better : )

I prepared this last night in a roaster oven making the dough about 1-inch thick. I cooked the crust itself for 20 minutes at 400°F then added ground sausage with a light sauce and extra cheese and cooked for 15 minutes more (since this was my first attempt ever to make a pizza, I was very stressed about it turning out). It turned out excellent! :)

Made this for me and the wife, and it came out really good. About the only special thing I do is split it into two thin crusts to help stretch it. Rolled it flat and then hand tossed it out to size.

I loved this quick recipe! I baked it for 6 minutes @ 390°F in convection oven then brushed lightly in garlic butter before adding simple toppings, baked for another 8-10 minutes on 400°F. Next time I'm going to try provolone cheese to get a classic St. Louis thin pizza effect!