Thin Crust Pizza Dough Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/thin-crust-pizza-dough\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n","yoast_head_json":{"title":"Thin Crust Pizza Dough Recipe: How to Make It","description":"This thin crust pizza dough recipe is freezer-friendly and easy to make. The dough is ready to bake in 20 minutes and turns out crispy and tender.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/thin-crust-pizza-dough\/","og_locale":"en_US","og_type":"article","og_title":"Thin Crust Pizza Dough","og_description":"Homemade pizza in only 20 minutes? Yes, please! This thin crust pizza dough recipe is deliciously crisp but tender enough to fold. 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{"id":59001,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/thin-crust-pizza-dough\/"},"modified":"2024-02-09T03:22:42","modified_gmt":"2024-02-09T09:22:42","slug":"thin-crust-pizza-dough","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/thin-crust-pizza-dough\/","title":{"rendered":"Thin Crust Pizza Dough"},"content":{"rendered":"

Take-out and delivery pizzas are great, but nothing beats homemade. This thin crust pizza dough recipe is so easy to make in the food processor. It’s ready to bake in only 20 minutes! The crust has a deliciously crisp texture and an incredible flavor from the whole wheat flour. The dough also freezes exceptionally well, so you can use some tonight and freeze the rest for later. As a bonus, you don’t need to worry about how much to tip for pizza delivery<\/a>.<\/p>\n

Thin Crust Pizza Dough Ingredients<\/h2>\n
\n
Bread flour<\/strong>: Bread flour has a higher protein content than other types of flour<\/a>. The extra protein gives the pizza its stretchy, elastic structure because it creates more gluten as you knead the dough. You can substitute all-purpose flour in a pinch, but it won\u2019t have the same texture.<\/li>\n
Whole wheat flour<\/strong>: Dough made with 100% whole wheat flour can be dense, so we only use 1 cup in this thin crust pizza dough recipe. It gives the dough a hearty quality and adds a delightfully nutty flavor.<\/li>\n
Quick-rise yeast<\/strong>: This type of yeast<\/a> may be called quick-rise, rapid-rise or instant yeast. Active dry yeast has to be proofed\u2014or activated in warm water\u2014before using. You can skip that step with quick-rise yeast. The tiny granules can be incorporated right along with your dry ingredients.<\/li>\n
Salt<\/strong>: Most recipes include salt for flavor, but it plays an important role in pizza dough recipes. Salt slows down fermentation so the dough doesn\u2019t rise too quickly. It also strengthens the dough’s gluten structure, so it’s easier to stretch without tearing.<\/li>\n
Honey<\/strong>: Sweeteners are not essential in pizza dough recipes, but they do provide the yeast with the nutrients it needs to rise. Honey also boosts the crust’s golden brown color as it bakes. If desired, you can swap in other types of sugar<\/a>, such as white sugar or agave nectar.<\/li>\n
Water<\/strong>: The water’s temperature is critical in this pizza dough recipe. Quick-rise yeast requires water temperatures between 120\u00b0 to 130\u00b0F to activate. At lower temperatures, the dough may not rise properly.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Form the dough<\/h3>\n
Put the bread flour, whole wheat flour, quick-rise yeast and salt in a food processor. Pulse until blended. Add the honey. Turn the food processor on. While processing, gradually add the water until a ball forms. Continue processing for 60 seconds to knead the dough. If you don\u2019t have a food processor, use a stand mixer<\/a> with a dough hook attachment, or knead the dough by hand in a bowl.<\/p>\n
Editor\u2019s Tip<\/em>:\u00a0If substituting active dry yeast, you need to proof the yeast<\/a> first. Reduce the water temperature to 110\u00b0. Mix the yeast, warm water and honey in a small bowl until frothy, about five minutes. Then, add the proofed yeast to the flour mixture as directed.<\/p>\n
Step 2: Rest the dough<\/h3>\n
Turn the dough onto a floured surface. Shape it into a ball. Cover, and let rest for 10 minutes.<\/p>\n
Editor\u2019s Tip<\/em>: You don\u2019t need to proof this thin crust pizza dough for longer than 10 minutes. However, you can leave it in the fridge overnight to let the flavors develop.<\/p>\n
Step 3: Shape the dough<\/h3>\n
$\"Dough$ Taste Recipes<\/span><\/span><\/p>\n
Divide the dough into quarters. Use immediately, or freeze for later.<\/p>\n
How to Bake Thin Crust Pizza Dough<\/h2>\n
$\"Sauce$ Taste Recipes<\/span><\/span><\/p>\n
To make pizza, preheat the oven to 450\u00b0. Grease a 12-inch pizza pan and sprinkle it with cornmeal. On a lightly floured surface, stretch and shape one portion of the dough to form a 12-inch crust. Transfer the crust to the prepared pan. Top it with your favorite pizza toppings<\/a>. Bake for 15 to 20 minutes, or until the crust is lightly browned.<\/p>\n
Recipe Variations<\/h2>\n
\n
Make thicker crust<\/strong>: This thin crust pizza dough recipe makes four 12-inch thin pizza crusts, but you can split the dough in half to make pizzas with a thicker crust.<\/li>\n
Use 00 flour<\/strong>: Our recipe uses bread flour, but feel free to swap in 00 flour<\/a>. This finely milled flour is commonly used in pizza dough recipes because it creates a super smooth dough that\u2019s easy to work with.<\/li>\n
Bake it on a pizza stone<\/strong>: If you have a pizza stone<\/a>, slide it onto the rack while the oven is preheating. A pizza peel is helpful to transfer the pizza to the stone, but it\u2019s not required. Prepare the pizza on parchment paper so it\u2019s easy to move from the counter to the oven.<\/li>\n
Take it outside<\/strong>: Cook thin crust pizza in an outdoor pizza oven<\/a> for a classic brick oven finish. Or, lay your pizza stone on the grill grates to make pizza on the grill<\/a>.<\/li>\n
Experiment with the sauce and toppings<\/strong>: You can\u2019t go wrong with a classic red sauce, whether it\u2019s homemade pizza sauce<\/a> or a store-bought pizza sauce<\/a>. If you\u2019re ready to switch it up, try making a pie with white pizza sauce<\/a> or use barbecue sauce to make barbecue chicken pizzas<\/a>. Don\u2019t be afraid to get a little \u201cweird\u201d with unique pizza ideas<\/a> like Reuben pizza or breakfast pizza.<\/li>\n<\/ul>\n
Can you make thin crust pizza dough ahead of time?<\/h2>\n
You can make this thin crust pizza dough recipe up to two days in advance. Store it in an airtight container in the refrigerator. Yeast doughs continue to rise as they sit\u2014even in the fridge\u2014so leave room in the container for the dough to expand. Before using, let the dough sit on the counter for 30 minutes to warm up. This will make stretching the dough into a 12-inch disc significantly easier.<\/p>\n
Can you freeze thin crust pizza dough?<\/h2>\n
Yes, you can freeze pizza dough<\/a>. Freezing yeast dough is a great way to stop the dough from rising, as the freezer basically puts the yeast to sleep. Place each portion of dough in an airtight container. Freeze for up to one month. To use, thaw the dough in the refrigerator overnight. Then, bake the pizza as directed.<\/p>\n
Alternatively, you can make your own frozen pizzas with this thin crust pizza dough. Roll the dough out, and place it on a tray for freezing. Decorate it with freezer-friendly<\/a> toppings, and wrap the pizza tightly. Transfer it to the freezer, where it is good for up to one month. When you\u2019re ready to eat, bake the frozen pizza in a 500\u00b0 oven for 10 to 15 minutes, or until the cheese bubbles.<\/p>\n
Thin Crust Pizza Dough Tips<\/h2>\n
$\"Pizza$ Taste Recipes<\/span><\/span><\/p>\n
What flour is best for thin crust pizza?<\/h3>\n
We use a combination of bread flour and whole wheat flour for this thin crust pizza dough recipe. The whole wheat flour adds heartiness, and the high-protein bread flour creates a tender dough with a crispy crust. You can substitute 00 flour or all-purpose flour, although the texture will be different.<\/p>\n
How do you roll pizza dough into thin crust?<\/h3>\n
You can use your hands to stretch thin crust pizza dough, but a rolling pin<\/a> is the best way to make it very thin. The secret to thin crust pizza is rolling it as thin as possible without tearing the dough. Start with plenty of flour on the countertop to keep the dough from sticking. Then, stretch or roll the dough, starting in the middle and working out towards the edges. Rotate the dough occasionally to create an even circle. Room-temperature dough is easier to shape, so move the dough to the counter 30 minutes before forming refrigerated or thawed frozen dough.<\/p>\n","protected":false},"excerpt":{"rendered":"
Homemade pizza in only 20 minutes? Yes, please! This thin crust pizza dough recipe is deliciously crisp but tender enough to fold. Make one tonight, and freeze the remaining dough for later.<\/p>\n","protected":false},"author":7954,"featured_media":1930717,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305616,305615,304328,305271,305487,304338,305334,304343,304988,305004,303887,305353,305020,305024,306410,324623,303883,305031],"categories-v2":[310897,310890,308988,308984,309216,310796,308992,309337,308993,308935,308951,308478,309362,308960,308965,312369,309177,308476,308975],"coauthors":[50034],"recommended_recipes":[{"post_title":"Cheese Crust Pizza","post_link":"\/recipes\/cheese-crust-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33439_FF163882B01_14_4b-5.jpg"},{"post_title":"Pizza Bread","post_link":"\/recipes\/pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Whole Wheat Pizza 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Mix the yeast, warm water and honey in a small bowl until frothy, about five minutes. Then, add the proofed yeast to the flour mixture as directed."},{"@type":"HowToStep","name":"Rest the dough","text":"Turn the dough onto a floured surface. Shape it into a ball. Cover, and let rest for 10 minutes. Editor\u2019s Tip: You don\u2019t need to proof this thin crust pizza dough for longer than 10 minutes. However, you can leave it in the fridge overnight to let the flavors develop."},{"@type":"HowToStep","name":"Shape the dough","text":"Divide the dough into quarters. Use immediately, or freeze for later.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Thin-Crust-Pizza-Dough_FT23_60691_ST_1102_1.jpg?fit=700,467"}],"recipeYield":"2 pounds (enough for four 12-in. pizzas)","author":[{"@type":"Person","name":"Lindsay D. 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Make one tonight, and freeze the remaining dough for later.","enhanced_recipe_title":"Thin Crust Pizza Dough","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 cups bread flour","IngredientText":"3-1\/2 cups bread flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole wheat flour","IngredientText":"1 cup whole wheat flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 teaspoons quick-rise yeast","IngredientText":"5 teaspoons quick-rise yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon honey","IngredientText":"1 teaspoon honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 to 1-2\/3 cups warm water (120° to 130°)","IngredientText":"1-1\/2 to 1-2\/3 cups warm water (120° to 130°)"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg","RecipeId":60691,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Thin Crust Pizza Dough Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg","ContributorId":null,"Firstname":"Theresa","Lastname":"Rohde","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. + resting","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"2 pounds (enough for four 12-in. pizzas).","DigitalTitle":"Thin Crust Pizza Dough","SubmittedTitle":"Easy Pizza Dough","RecipeTypeId":1,"AverageRating":4.74,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT23_60691_ST_1102_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":0,"TotalTimeInMinutes":10,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Thin Crust Pizza Dough","OriginalSourceProject":"Thin Crust Pizza Dough","ContestPlacement":"","Trailer":"To make pizza:<\/b> Preheat oven to 450\u00b0. Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"My family loves pizza, and this crust is our go-to recipe. It is healthier and less expensive than delivery and tastes so much better. \u2014Theresa Rohde, Scottville, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. 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Test Kitchen tips<\/B>
Although, this dough makes four 12-in. thin pizza crusts, you can split the dough in half to make pizzas with a thicker crust (deep dish). <\/LI> "},{"TipType":"Related Recipe Methods","TipTitle":"","TipText":"To make pizza:<\/b> Preheat oven to 450°. Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed."}],"CommentCount":19,"RatingCount":22,"RecipeCommentDetails":[{"Comment":"
very good ! used a dough hook on KA instead<\/p>","CommentId":1,"DateRated":"11\/08\/2016 19:04","GUID":"B6A0E8B7C31C66EEF4906A1E92B86DE7","MemberId":179140,"Rating":4,"ScreenName":"Kasha","SubmittedDate":"11\/08\/2016 19:04"},{"Comment":"
Very good. To fit my 14 inch pizza stone I divided the dough into three parts and it worked very well.<\/p>","CommentId":2,"DateRated":"12\/26\/2015 19:15","GUID":"2cf594db2a754085896ecef2148336f0","MemberId":1512060,"Rating":5,"ScreenName":"jeanemed","SubmittedDate":"12\/26\/2015 19:15"},{"Comment":"
This makes a thin crust for a round pan. My kitchen aid handled this with ease.<\/p>","CommentId":3,"DateRated":"11\/15\/2015 17:07","GUID":"2a037f97e10d4685aa43e142c241ab6e","MemberId":2880256,"Rating":4,"ScreenName":"jmkasprak","SubmittedDate":"11\/15\/2015 17:07"},{"Comment":"
Fast, simple, and delicious! I used regular yeast rather than the quick-rise yeast and didn't have any problems. It rolled out easily and baked to the perfect crispness. I think this will replace my old crust recipe!<\/p>","CommentId":4,"DateRated":"11\/06\/2015 20:13","GUID":"7c736e9847c4403da4d510e42af215f2","MemberId":7446023,"Rating":5,"ScreenName":"AllisonO","SubmittedDate":"11\/06\/2015 20:13"},{"Comment":"
My husband and I thought that this recipe was fantastic! I used unbleached all-purpose flour instead of the bread flour\/whole wheat flour combination and pulsed in 1 Tbl. olive oil as some of the reviews suggested. Although I liked the convenience of making the dough in my food processor, my cheap little model had a hard time with that quantity, so I will be using my Kitchen Aid and dough hook the next time around. I like the fact that I have dough in the freezer to use in the near future and this will definitely be my new go-to pizza crust recipe!<\/p>","CommentId":5,"DateRated":"10\/28\/2015 10:13","GUID":"b8cf32be267e4395ad965c5221ff1b71","MemberId":1473861,"Rating":5,"ScreenName":"sgronholz","SubmittedDate":"10\/28\/2015 10:13"},{"Comment":"
My husband and I have pizza at least once a week. This is now my go-to homemade pizza crust. I just have to find the perfect sauce for this.<\/p>","CommentId":6,"DateRated":"08\/25\/2015 18:59","GUID":"B72F69E92ECD45DFBE41D4A8E1D4185A","MemberId":410523,"Rating":5,"ScreenName":"theboysinironwood","SubmittedDate":"08\/25\/2015 18:59"},{"Comment":"
Top-notch!! Was so pleased to find this recipe, have only made pizza dough once before and it was too thick.... much prefer thin crust. I added 1Tbsp olive oil as other reviewers suggested and it was perfect. Next time though, I will use all white flour instead of the whole wheat. (Hubby didn't really love it!)<\/p>","CommentId":7,"DateRated":"12\/20\/2014 14:01","GUID":"1a2544f37bf74155a7ade34ed9754f40","MemberId":6411056,"Rating":5,"ScreenName":"Andrea","SubmittedDate":"12\/20\/2014 14:01"},{"Comment":"
I found the mixture to be a little dry (as previous reviewers had noted). I pulsed in about 1 T. of olive oil, and it worked great. This dough was very easy to work with and roll out. My kids enjoyed helping in the kitchen when we made this for dinner.<\/p>","CommentId":8,"DateRated":"07\/20\/2014 10:55","GUID":"8fb3c24485ac4d93b8043e2b1d92c7e8","MemberId":2771648,"Rating":4,"ScreenName":"heidiclark1","SubmittedDate":"07\/20\/2014 10:55"},{"Comment":"
Really good and easy to work with, I used the yeast for pizzas (Fleischmans) made 2 small pizzas from one dough ball. My son who in the past has worked for a pizzeria was given a frozen ball to try. We'll see how that goes, I don't know if it could be tossed, It is pretty fragile as it thins out though I was still able to lift it onto a vented pizza pan. I did add Parmesan, oregano and garlic powder.<\/p>","CommentId":9,"DateRated":"","GUID":"327bcd81ec7d454a9e2571521a4afd83","MemberId":2163005,"Rating":5,"ScreenName":"rh2hart","SubmittedDate":"04\/07\/2014 10:21"},{"Comment":"
Great! I put the ingredients in my bread maker, let it mix it up for five minutes or so (kneading) then divided the dough, freezing 3 more portions. Formed on a silicon sheet placed on a cookie pan then baked for 6 minutes or so then put on the ingredients for a "Hawaiian" pizza. Delish! Am finishing up the last piece as I type. Used whole pineapple slices rather then crushed. Hubby said 'it was the best'. =)<\/p>
All gone now..... rats! =^(<\/p>","CommentId":10,"DateRated":"03\/13\/2014 14:52","GUID":"86bb4f15ec0c451dba37fb4895d0b095","MemberId":6442248,"Rating":5,"ScreenName":"OhBeeOne","SubmittedDate":"03\/13\/2014 14:49"},{"Comment":"
Very tasty crust! However, I did not have anything other than all-purpose flour in my pantry, so that's what I used in place of bread and whole wheat flour. The dough came out really sticky and was nearly impossible to stretch into shape by hand, but I managed better with the use of a rolling pin. It baked up nice and even on a preheated pizza stone. I'm going to hang on to this recipe.<\/p>","CommentId":11,"DateRated":"","GUID":"443b769a85d0456897e5a8d11c35c400","MemberId":6298091,"Rating":5,"ScreenName":"snogle81","SubmittedDate":"01\/19\/2014 12:07"},{"Comment":"
Nice and crispy crust! I did have to add more water as well ( as previously mentioned below) and also some olive oil. The dough rises really fast.<\/p>","CommentId":12,"DateRated":"","GUID":"d0a6303c19174711af7ae1f2f41ed166","MemberId":4484886,"Rating":5,"ScreenName":"danielleylee","SubmittedDate":"11\/14\/2013 18:58"},{"Comment":"
Good taste, but I had to add a considerable amount of more water.<\/p>","CommentId":13,"DateRated":"","GUID":"b3e6541e6f074c72bf4dcc3fd6530034","MemberId":7403931,"Rating":3,"ScreenName":"kerricat","SubmittedDate":"11\/06\/2013 14:30"},{"Comment":"","CommentId":14,"DateRated":"01\/29\/2013 20:13","GUID":"99713159badb4ccbb1fc47d0ff20d87d","MemberId":5312565,"Rating":0,"ScreenName":"andrea4334","SubmittedDate":"01\/29\/2013 20:13"},{"Comment":"","CommentId":15,"DateRated":"07\/27\/2012 14:31","GUID":"BECC13D8A62E4F388986F2C8893FB898","MemberId":1039657,"Rating":5,"ScreenName":"margo_wheeler","SubmittedDate":"07\/27\/2012 14:31"},{"Comment":"
So easy and so yummy!<\/p>","CommentId":16,"DateRated":"06\/05\/2012 22:04","GUID":"b9073e8fb8604fdea8217d644f3fda11","MemberId":6724924,"Rating":5,"ScreenName":"correa0107","SubmittedDate":"06\/05\/2012 22:04"},{"Comment":"
Love this recipe! I made it the day before and kept it in the fridge. The dough rose beautifully.<\/p>","CommentId":17,"DateRated":"01\/20\/2012 14:15","GUID":"e3edc8c0cf514507beffef226df7100b","MemberId":1051146,"Rating":5,"ScreenName":"keajay","SubmittedDate":"01\/20\/2012 14:15"},{"Comment":"
Had a nice taste but we found it to be just a little too chewy, to the point of almost tough. Still far better (and cheaper) than canned pizza dough.<\/p>","CommentId":18,"DateRated":"12\/26\/2011 12:12","GUID":"0b324a0d87f74a15ae15483dea60cdd6","MemberId":2401339,"Rating":4,"ScreenName":"angelasandoval","SubmittedDate":"12\/26\/2011 12:12"},{"Comment":"
I made this once from the magazine and wanted to make it again. Could not locate the magazine and so glad I remembered it was Taste Recipes and found it here. This is the easiest and best thin crust pizza crust I have made. It's great to have both easy and best from the same recipe!<\/p>","CommentId":19,"DateRated":"11\/22\/2011 13:53","GUID":"cce688cb14d749379203662e3e69744b","MemberId":3527609,"Rating":5,"ScreenName":"SMellen","SubmittedDate":"11\/22\/2011 13:53"},{"Comment":"","CommentId":20,"DateRated":"11\/14\/2011 10:38","GUID":"14f6052b7027451c876f60136571ac0b","MemberId":6197099,"Rating":5,"ScreenName":"Fkysar","SubmittedDate":"11\/14\/2011 10:38"},{"Comment":"","CommentId":21,"DateRated":"10\/15\/2011 18:08","GUID":"76199ed7af4e4af8b6b41f34cebe5d72","MemberId":5240589,"Rating":5,"ScreenName":"Generals Queen","SubmittedDate":"10\/15\/2011 18:08"},{"Comment":"
Very easy to make even though I don't have a food processor. It makes 8 small pizzas. I froze them and it is perfect for quick lunch or dinner.<\/p>","CommentId":22,"DateRated":"08\/15\/2011 12:21","GUID":"dd91d47e332848e6acc20787101097a0","MemberId":6074953,"Rating":5,"ScreenName":"Corinne2","SubmittedDate":"08\/15\/2011 12:21"},{"Comment":"
excellent, i use one half dough to make a 15 inch pie and it is great!!!!<\/p>","CommentId":23,"DateRated":"08\/13\/2011 18:38","GUID":"3e5b49d1ff64420bbb4f1af5e7f3d08f","MemberId":5109095,"Rating":5,"ScreenName":"theeeyoreguy","SubmittedDate":"08\/13\/2011 18:38"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43231,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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