Comments on: Fast and Easy Homemade Pizza

By: Sally

Sally — Sat, 10 Mar 2012 22:59:43 +0000

Thank you! I just made this pizza with broccoli, goat cheese, and roasted red peppers and it is heavenly. I have attempted pizza before and it was a disaster but this was easy and turned out great!

By: Brittany

Brittany — Tue, 08 Nov 2011 00:39:37 +0000

Just tried this recipe over the weekend, and I gotta say-it’s delicious!! I can easily see this being used as a breadsticks recipe! Made it for a stuffed crust pizza and I love it! Thanks!!

By: Myra

Myra — Wed, 02 Nov 2011 13:09:09 +0000

Hey Alathia! I’ve never made a complete frozen pizza and frozen it, but I have made dough ahead and put it in a bag and frozen it. I get it out and let it sit on the counter for several hours. It does cut down on prep time.

By: Alathia

Alathia — Wed, 02 Nov 2011 00:33:13 +0000

This would probably cut back on my frozen pizza purchases at Tarjay. Do you ever make them ahead and freeze them? I think it would work, I just wonder about cooking them. Hhhmmm… Look out! My wheels are spinning. =o)

By: Myra

Myra — Tue, 01 Nov 2011 23:44:05 +0000

I have baked pizzas on a cookie sheet too. They typically don’t need more time…just make sure the sheet is well oiled.

By: Elizabeth Ashe

Elizabeth Ashe — Tue, 01 Nov 2011 20:11:54 +0000

This looks so yummy! I am a huge pizza fan and can’t wait to try this dough in particular. It looks so good!
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By: kathy

kathy — Tue, 01 Nov 2011 19:06:11 +0000

does it come out as well without a pizza stone? i dont have one. i have cookie sheets. would the crust need to bake longer?

By: Fabrizio

Fabrizio — Tue, 27 Sep 2011 22:40:39 +0000

That’s my recipe too (although I no longer measure anything – I know what a show off lol) and I use the breadmaker as it warms the dough up and let it rise a bit, if you double the amount of oil and spread the dough on a baking sheet pushing with your finger as to create a focaccia like thin pizza, you end up with ‘pizza bianca’ a morning pizza eaten in Rome usually stuffed with parm ham, ham or spinach, also fresh figs are combined when in season with the parma ham. You need to use very strong bread flour (higher in gluten to get a very good rise and dough).
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By: Myra

Myra — Thu, 08 Sep 2011 03:21:36 +0000

@DEBBIE, Hi Debbie! You should be able to print out the recipe by clicking the "print friendly" button under the recipe where it says "Share and Enjoy." I hope that helps!

By: Myra

Myra — Thu, 08 Sep 2011 03:19:59 +0000

@Stacy, It could probably be done in the bread maker. I just combine, knead and let it rise on the stone while I prepare the toppings.