No ImageHomemade Pizza

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  1. Leia Evans

    Excellent recipe! The result is exactly what I had in mind. Love itt❤️❤️❤️

    xxxxxyyyyy

  2. David

    Awesome recipe. 24 hours for the dough is well worth the wait. I fought with the dough the first time I tried this, it relentlessly refused to stop crawling back – missed the direction to let it rest after initial spread and work it again lol. We became friends.

    xxxxxyyyyy

  3. Amy

    I followed this recipe and let the dough rise for 1.5 hours. After that it had not really risen even though I took pains to use fast rising yeast and use water that was warm but not so warm that it would kill the yeast. I was new, I just bought it, too. I wanted the pizza that same night so after giving it the hour and a half to rise, even though it didn’t, I formed it into a pizza pie shape with a rolling pin, and added my toppings, and put it in the oven. I don’t have a pizza peel or a pizza stone so I used a regular round pizza baking pie pan. The pizza finished baking in 15 minutes and it was looking lovely. Here is the problem: the entire pizza crust especially the edges was way too hard making it a bit unpleasant to chew. It wasn’t rock hard, excuse my French, but it was a bit too hard for comfort – not crispy, either. The middle was a little softer but over all, the entire pizza was too hard. The flavor of the actual toppings was very good. What did I do wrong to make such a tough crust?

    xxxxxyyyyy

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  4. Jen L.

    I have used this recipe for years. It never fails me, and my huge family loves it! We grill it and it’s just so delicious! Thank you for the great recipe!!

    xxxxxyyyyy

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  5. Themby

    I have made this recipe a few times, it’s a winner, not bought any pizza since l discovered this recipe.

    xxxxxyyyyy

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