This is definitely NOT your regular chewy pizza dough. However it is certainly quick enough for a busy weeknight meal. I would liken it to the dry packaged mix you can buy. Our whole family enjoyed it. The ease of it made for an excellent quick meal, only took about 5 mins to whip it up and the dough was easy to work with. I also added 2 tbsp of olive oil, as suggested by another review, that worked well.

Thanks for the recipe! I think it's important to state that the dough doesn't brown much. I made the recipe accordingly to directions but will try next time w/another tbsp of oil. I used olive oil and brushed the dough w/garlic & olive oil, baked 5 mins, added topping and baked for 25 mins. Overall, a great base recipe!

Fast, easy and yummy! This is a keeper! I added honey for a hint of sweetness! :) Thanks.

Pretty good.. I would highly suggest cooking the dough first maybe adding some olive oil and garlic on the top then adding the toppings. Also adding a little sugar somewhere in the dough mixture.

This was so quick and easy to make, easiest pizza dough I've ever worked with, I also used whole wheat flour, my 4 year old loved it!!!

This was a nice recipe! I just made it. It tasted like a flat-bread, but good! I only made half the recipe which is enough for two people. It's definitely a keeper! =)

Going into this recipe I had no idea what to expect. I had read good reviews and bad. Hopefully I can shed some light on the situation.

To begin with, do not expect a traditional pizza crust from this recipe. To my knowledge that isn't possible without yeast.

Now, making the dough was a bit of a pain, as I initially used 3/4 cup of water, then added the last 1/4, then added more flour, then 2 tsp of olive oil. In the end I got it right after some experimentation, but you may have to tweak it based on a number of conditions.

the first thing you'll notice once you have it all flattened out on a pizza tin is how heavy it is. This dough is a lot more dense than regular pizza dough. Don't expect to be able to spread it out really thin either. The density is something you'll have to accept.

As someone had mentioned, this dough does not really brown in the oven. It will come out looking (and tasting) sort of like a biscuit, with a lot of baking soda taste.

Now, the REAL question; is it good? In my opinion, it isn't amazing. It certainly won't replace the stack of pizza shells I can pick up at my local pizza restaurant. I'm the kind of person who can eat most of a large pizza myself, and two pieces of this filled me up right away. Unfortunately, it also upset my stomach a little, as it does taste very doughy and like the baking soda.

So, ultimate verdict: Only use this if you absolutely need pizza, have no yeast, and all the local pizza places are closed. It's something to hold your sauce, cheese, and toppings, but everyone will know there is something really strange about it.

It tastes great. I made it today. Thanks for the recipe.

I had no yeast at all in my house so it was very helpful and delicious.

Used this pizza dough to make individual pizzas for my little girl's birthday party. I had to double the recipe twice to make enough for 12 people. I also added 1/8 cup of sugar to the original recipe. Yum Yum Yum!!!! It is delicious.

Best dough! Easy and fun to make!!! Crunchy all throughout. Just what I was looking for, especially without the mess and time of yeast! Thank you soooo much!!!!

Thank u!! It is awesome!

I work in a resturant and made this pizza for a staff meal, had to use a yeast free dough because of time constraints, it all went. A great crust, I was amazed. Fresh herbs like Rosemary and adding chopped garlic is great in this crust. When you finish making the dough I reccomend cooking it for 5 - 10 minutes in a pre- heated pan dusted with cornmeal, then adding thetoppings and finishing it off, some reviews said it wascrunchy but I didn't think so but I did use the olive oil in the recipie. if your using fresh tomatoes ring the extra water out, The next time I use this recipie I am bringing toppings / sauce all the way to the sides because the crust is a different flavor from a yeast dough.

I am allergic to yeast! This helps out so much! I have been craving stromboli for months now. Going to try this out tomorrow! Thank so much!

I was nervous about making this as it was for my girlfriend too. But I had nothing to be nervous about. This recipe was a snap to make and it turned out great. We loved it. I def wanna try some of the suggestions some of the other reviewers have left too. Cant wait to make it again.