This recipe is quick and easy enough to make on a weeknight, with a bit of planning ahead. Not giving it a second rise makes for a nicely textured, crispy thin crust even without blind baking, although if you did give it a second rising after forming the pizza crust(s), it would probably be lighter and fluffier (I'll try that next time). I didn't have cornmeal on hand, so I didn't use it; no problem. I added garlic powder, basil, oregano, and a touch more salt to the flours, which added more flavor. The only fault with this recipe is, it doesn't give a baking temperature! I baked it at 450°F for 12 to 17 minutes. A pizza with scant toppings will require less time, while one piled high with lots of veggies will take longer. I was pleasantly surprised, though, that this crust held up to my veggie-heavy pizza without getting soggy!

well worth the effort I made this using white whole wheat flour instead of the bread flour and honey instead of sugar. It was SO good and crunchy. I will probably never buy pre-made dough again. It also made enough to cover a 12" X 17" baking sheet. Pros: easy, fast, and makes a very crispy crust Cons: none

Just Okay I think I should have gone with my gut and used honey instead of sugar. I thought this, at best was bland, at worst was slightly bitter. It was thin enough (I used this to make 4 personal pizzas) that you couldn't really taste the crust much with the toppings but I like my crust to have a nice taste on its own. Pros: Easy to Make Cons: Wasn't crazy about the taste

Easy, Healthy Homemade Pizza Dough This recipe really is as easy as it sounds. I prepared my toppings while the dough was rising. The only bit of work is the 10 minutes of kneading, but I found that to be quite therapeutic actually. Next time, I might try the food processor variation, just to see how it comes out. I also might try white whole-wheat flour instead of regular whole-wheat flour for... Pros: easy, delicious, cheaper than prepared dough

one pound of pizza dough? This will be my first homemade pizza crust other than the jiffy box. I am not following a recipe so i am not sure if this will be enough dough. I am not sure how you find out how many pounds of dough you will need to use for the size of your pans- any help is greatly appreciated! Cons: don't know how much dough i will need and this talks about 1 pound.

I had never made pizza crust before, and this was very easy and fast. The crust ended up very crisp and flavorful - exactly what you want for homemade pizza! I'm so happy that I know how to make pizza crust now - no more purchasing expensive Boboli crusts!

I'm only giving this a 4 out of 5 because I'm not sure I made it correctly. Read about my yeast experience in my blog "Eating the Rainbow" at: http://superfoodsyear.blogspot.com/2010/08/kathy-vs-yeast.html

Delicious! It was thin, tasty, and crispy. I also wish you could do it 100% whole wheat, but I think it would be too heavy.

I haven't tried this, but am looking for an easily made recipe. Some recipes want us to use a breadmaker or food processor; I don't have either. Some say make extra and freeze it, but don't tell us how. This one is one I will actually try. I do wish there were a good version of this made solely with whole grain flour, however. I'll be back after I make it.