Delicious light. Not wet & doughy. Best I ever had. I am done using yeast in pizza dough.

Thanks Ter. Proud of you.

This dough is very good. Something I like do do is roll the pizza dough into small-medium balls flattened slightly and cooked on the BBQ. They taste great and go well with whatever you were grilling already.

Was looking to make pizza with what remained in my kitchen after a weeks worth of feeding 3 toddlers one pregnant women 3 adult men and 3 adult women (not including Mrs. Prego) so we had a pound of hamburger taco mix Mexican shredded cheese pizza sauce and of course all the above ingredients. So I said lets make a taco pizza (minus the lettouce and tomato). I doubled this recipe made the pizza crust added pizza sauce cheese and the cooked hamburger (which was prepared like you would if you were making tacos) cooked each pizza for 15 minutes and they came out better then I expected wonderful everyone loved them and best of all no leftovers everyone are themselves full.

This was more of a dry biscuit texture. Pretty bland. I ended up scooping most of the toppings off and ate it without the crust. Not impressed.

I tried this last night and I was very pleased and surprised, I really didn't believe it would work. It took no time at all (I put all the ingredients into the food processor) and while it was a little thicker base than I'm used to I think a little more application of the rolling pin might have made the difference. I took the advice of a couple of your respondents to pre-cook the base for around 5-7 mins before putting the topping on and then cooked it at 210 degrees Celsius for 20 mins. I'll be making this again....I might even get better at it......who knows. Thanks Terry H for the recipe and for those of you who made comments and suggestions.

I tried this recipe for the dough and it came out great. The only thing I did was let the dough rest for 30 minutes after kneading it in order to give the baking powder time to work.

Perfect. Made it so easy and tasted perfect. I'll use this one again.

This recipe came out awesome! Easy and delicious! Thank you!

Used gluten free flour, it was amazing. Will definitely be using this recipe in the future. Thanks!

I love this recipe. I tried it for the first time yesterday and it was perfect.
Some tips:
(1) ignore the idiots who left negative reviews saying the dough was bland; based on the ingredients, common sense should tell you that it's not going to be flavourful. ADD flavor if you want flavor.
(2) When I rolled it out it seemed thick so instead of just going with it (and then complaining about thickness on the site), I made a second smaller pizza on a second pizza pan. Problem solved. Two regular crust pizzas.

Loved this recipe! Originally my dough was a little stiff so I let it rest for 15 minutes and it worked well. I also used this recipe to make calzones, works wonderfully!

I know a kid who made this stuff and even when she made it it was amazing!

Haven't read every comment so I don't know if this has been mentioned: using baking powder instead of yeast for quick preparation is the essence of St. Louis style pizza. Provel is just a good non stringy cheese that helps keep the toppings on the crust. The toppings are the star because you don't get the flavor of a yeast crust nor fill up on the crust. Also, as the picture show, it is best to cut it up into rectangles since it is much harder to fold.

I Loved IT. Ever since I stared coming here everybody loves my cooking. Thank you!!