Absolutely.love.it!!!!

By Jenny on May 12, 2012

I have to admit, I don't like to cook. However I've been bitten by the cooking bug lately. Which I must thank you for. Your pizza dough recipe was easy and excellent. Thank you Paula!!!

By Jeff on May 10, 2012

Just wanted to thank you for all your exquisite recipes. My family actually loves homemade pizza now that I found this recipe! Today I'm trying the homemade cinnamon rolls as well. My daughter is an extremely picky eater its nice to find some things she will actually eat. Although I have to replace the frosting on the cinnamon rolls with cream cheese frosting because she won't touch the standard frosting.

By Silvana Brevik on April 19, 2012

Hi Diana, The amount of water listed in the recipe is correct.

By Jonathan Able on March 23, 2012

thank you Paula for the pest pizza dough.I love it

By hana hasan on February 11, 2012

Are you sure water should be 120 to 130 degrees? Isnt that too hot? I was always taught 112 to 115 the highest.

By terri on February 09, 2012

oh i haven,t made a home made pizza in a long time..........will have to try this.....will let u no how it came out....i like the works pizza.......veggie and all the toppings.......

By juanita on February 09, 2012

Hi Paula, your pizza recipe sounds delicious1 I'm going to give it a try, Thank you for sharing it with us, sincerely,Judy

By Judy Cunningham on February 09, 2012

Not 2 cups of warm water , 2 TBS.

By Diana on February 09, 2012

This is one area I have had trouble with Thank You

By Patty Gaynor on January 14, 2012

the best pizza dough i have ever tasted the recipes was very easy to make

By esmeralda rios on December 14, 2011

Would like your recipe for a yellow cake with a cooked carmel frosting. Looked through my Paula cookbooks and magazines no luck. I have a friend who lives out of town who makes this and loves it. would like to make it for Thanksgiving. Thanks for your help

By connie bumgardner on October 29, 2011

can u frezz pizza dough after u make the dough

By deena on October 12, 2011

Best. Dough. Ever!

By Amber Lena on October 09, 2011

Hey Rhonda! Thank you for your questions. When making pizza, Paula likes to start with a very hot oven, 425ºF. She likes to bake her pizza on the reverse side of a baking sheet in the lowest part of the oven. Hope this helps! Let us know how your recipe worked out.

By Libbie Summers on July 24, 2011

Hey Darrell Swentik! Your water should be anywhere from 120º-130º to activate the yeast. Basically, the hot water that comes from your tap after it has run for a minute. It should be very warm to the touch.

By Libbie Summers on July 24, 2011

I've tried this recipe and I'd suggest using 1/2-whole-wheat flour to 1/2-Self Rising flour. I double up on the yeast for PAN pizza and leave it out for thin crust. The whole wheat flour gives it a nutty flavour and I suggest pasting the rim /side with garlic-butter spread. You can use garlic salt and butter to avoid a trip to the store. de.doughboy

By David Lee on July 17, 2011

It is more of a quesion then a comment. Is their a temp that the water should be at when making pizza dough?

By Darrell Swentik on July 15, 2011

I have had other recipes that say 425 for 20 minutes or until the crust is brown and cheese bubbly. That's what I used and it was great. Homemade dough is the best and very easy.

By Nancy E. Collier on June 10, 2011

I want to make a pizza dough but I need to know what degree for oven to be heated. ? Which rack in oven should I use top or lowest ??? How long will it be cooked ??? Help. It needs some instructions with that recipe. thank you Rhonda

By Rhonda Hazle on May 13, 2011