I panicked because I was out of yeast, but this recipe was almost as good as my recipe with yeast. Thanks Pizza Guy!

Yum, eating it now. Great recipe.

It tasted "ok", but wasn't stated on how long to cook it once the toppings were on. its still in the oven after 7 minutes post cooking the crust. Have put it in for another 7 minutes..

in any recipe you need to cook or bake until it is done. this timing is different in all ovens and nobody can tell you how long your oven will take but you should be able to tell when the crust is browned and the bread is not soggy and that is when it is done. it will look cooked instead of raw and it will usually smell cooked too especially when your baking bread the house will smell like a bakery or pizza place when its done. cooking is a learning process. I don't know what you mean when you say it tasted ok. how can you taste pizza before its baked?

I guess someone can't make a comment here without getting shouted down. If something tastes OK, that's a crime, right? I like a recipe with a time for cooking too. I guess some people have never cooked something that "looks cooked" but is soggy, cool or uncooked in the middle. So nice to sit back and be so condescending.

This recipe is yummy. Think I used a rather large cup for measuring as had enough dough for 1 large and 2 medium pizza's! Won't be wasted though. I used Anabel Karmel's tomato sauce as I had it handy which complemented it really well. Thanks.

Awesome recipe! Spritzed mine with olive oil added Parmesan and garlic powder before baking. Turned out beautifully, thank you!

Great, quick & easy recipe. Added a little salt and cranked up my oven to 400°F - and it cooks hot so that was around 425°F. Made two hand tossed style pizzas. One 18-inch and the other 16-inch. The dough cooked better on my aluminum pan than it did in the baking stone but it was great. I love this recipe and since I can decide last minute to make pizza now, I have a feeling this will be a well used recipe for us!

My first ever home-made pizza bases and bread-sticks. Worked a treat. Cheers Pizza Guy!

Thanks for this recipe. My baby girl wanted pizza and I didn't have the money for it, but we did have the ingredients. Thanks lots.

I had no idea what self rising flour was but I found a recipe for it here. I also didn't need as much dough as the recipe required so I cut it in half. That said. The dough/crust still came out wonderfully. Before I tossed it in the oven, I brushed the dough with a little olive oil, garlic powder and kosher salt. I precooked it for 20 minutes at 350°F, I probably could have done 375°F for 15 but I will do that next time. Before adding toppings, I "flipped" the pre-cooked crust so that both sides were equally firm, the whole thing turned out delicious and REALLY easy. Thank you!

Good idea to flip!

Thank you PizzaGuy, The Pizza Crust is very good. I will use it.

thanks PizzaGuy made it for a very needed speedy lunch was good thanks! Kids and wife liked it too!

I had self rising flour ever since I made beer bread. It was just sitting in the freezer. I found your recipe pizza guy and made good use of some of it. I still have enough left to make another pizza or two. Used pasta sauce for pizza sauce. Used maitake mushroom I found in my front yard at the base of my huge oak tree. Pepperoni, green pepper, onion.. Oh, and ton of mozzarella cheese... Man what a great pizza... With a little beer.. That's what I am talking about!!!

Used this recipe on my first pizza cooked on our Kamado Joe grill. Excellent. Easy to work with and great taste with a little corn meal added. Thanks Pizzaguy!

Needs a little salt but other wise pretty good! Thnx!:)

I agree, it needs salt.