I make my pizzas in rectangular baking sheets, so I could only use the recipe given to make one large pizza with very thick crust. I made a larger batch of dough, and I was able to make two smaller, thinner pizzas. All-in-all, a great pizza crust recipe. It had a good texture, though it didn't have an entirely distinct flavor by itself. I usually added Italian herbs to give it a kick. Works great with white pizza!

So easy and so good! Makes pizza the whole family will love!

Perfect pizza crust! It is even better when made with bread flour, and I usually sub garlic salt instead of plain. I found semolina flour made by Bob's Red Mill. The dough was a little sticky - previously, I had sprinkled some flour on it and the counter - use white rice flour for this instead, it won't alter the texture of the crust they way wheat flour does. I use this crust both on a pizza stone and on a gas grill (see recipe for Pizza On The Grill II). When I bake this in the oven, I make two pizzas; on the grill, I use this recipe to make 12 small pizzas. I used to use corn meal on my pizza stone, but have found that wheat germ tastes better and is less gritty. This crust stays light colored after it is baked. Thank you for the great recipe, Marian!

Thank you for sharing this pizze crust recipe! I was unsure becuase it does not clear on how to finish baking, but the reveiws really helped. It is sticky to work with out of the bread machine so as suggusted I used a lot of flour to make the final product. I was a little work, but I will deffinately work with this dough. It was wonderful and the best part, my three growing boys and husband loved it. Thank you again!

My family loved this recipe. I didn't change a thing, the semolina flour makes the difference. Thanks for sharing!

Great crust! We like a thin crust, so we found that one batch of this will make two medium-sized thin crust pizzas. The only thing I did different was add 1 Tbsp. Italian Seasoning for a little extra kick! This bakes on a pizza stone wonderfully.

Definetly not bad. This is the first pizza crust i have attempted so i dont have anything to compare it to. What i didnt like about it was that the crust stayed white even after baking. I think i will prebake the crust before adding topping next time. Overall it was good. i will explore other recipes but keep this one on hand.

very good, seems thin ( gooey) but turns out great!

It was like soup after it had mixed in the bread machine. I added at least another 2 cups of flour...

Absolutely the best crust I ever tasted! We made one recipe on a huge pizza pan for a nice size crust and a second recipe on a smaller baking stone with a thick crust. We absolutely loved it, both ways! So easy and quick! I used Ceresota Brand flour which is an inexpensive flour you can use in the bread machine or in regular baking. Thanks for this keeper!

I have finally found a GREAT pizza crust! Perfect and easy!

This pizza dough has just replaced the one that I've used for years. It made enough for 2 generous sized pizzas. We had 1 fajita pizza and 1 chicken pesto pizza for dinner tonight to rave reviews. Excellent!

Thank you thank you thank you!! This crust turned out AMAZING!! It's the perfect thickness, and nice and chewy on the inside with a crisp exterior. I'm going to have to stock up on semolina flour, because I'm making this dough all the time from now on! This recipe could be the first step toward world peace. 100 stars!

This was a great recipe and I will use it again. I did add 1/2 tsp of garlic powder to the dough...We like garlic!!!