Comments on: Pizza Night

By: Laura

Laura — Fri, 04 May 2012 01:00:57 +0000

Yogurt doesn’t necessarily add any particular flavor, just a nice texture. You could use milk in place of the yogurt if you like.

By: Emily

Emily — Wed, 02 May 2012 17:01:49 +0000

Hi. Can you tell me what the yogurt adds to this recipe. I do not think I have seen that in a pizza recipe before.

By: SIRI

SIRI — Sat, 28 Apr 2012 01:52:59 +0000

Hi Laura,
I tried your recipe of pizza crust and it came out very well.I am looking for a crust without yeast and found yours.My 4 yr old daughter loved it.ThanQ very much for sharing your recipes and tips of saving online.I even ordered coconut oil from vitacost after seeing you post about vitacost.God bless you.

By: Allison Bognar

Allison Bognar — Fri, 16 Mar 2012 23:10:23 +0000

Teresa – I am definately going to try this! What a wonderful (and fast) meal.
THANKS for sharing!

By: Kari Coppinger

Kari Coppinger — Sat, 18 Feb 2012 20:01:42 +0000

Just made this for your California nephews (and the rest of their families). They both said, “this is the best ever.” Their little cousin/little sister jumped on the band wagon. :-)

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Sat, 14 Jan 2012 19:09:09 +0000

Mine does that too! I am wondering if there are tiny pockets of air in my dough so when it bakes up those air pockets expand. I have always just worked with it. I do create
a little “lip” on the outside of mine so I can pile on toppings and sauce.

By: Teresa

Teresa — Thu, 12 Jan 2012 23:31:08 +0000

I wanted to share with you how our family makes personal pizzas.
I make the pizza dough. Then divide it into the appropriate size pieces. I have parchment paper divided into approximate 9 x 9 squares. I roll each piece to fit the square (circle). I pre-bake the pizza crusts for about 4 minutes at 400 degrees. I then freeze the crusts with the parchment papers between them in a zipper bag. Then when we want to serve pizza…I take them from the freezer and we add the sauce and toppings. Then we bake them for 4 minutes on one pizza stone and move them to the second pizza stone for 4 minutes more. We like the crust slightly crunchy. : ) We cut and serve the pizzas with the parchment papers on our plate. : )

By: Mayira

Mayira — Sun, 25 Dec 2011 00:18:43 +0000

Thank you for this recipe. I make it all the time and everyone loves it.

I found that when I bake it for 25 minutes with the cheese on, it burns. So I prebake the crusts for awhile first. But sometimes the dough puffs up in areas, which makes it hard to spread sauce and toppings on. I tried pricking it with a fork first, but it didn’t help. Do you have any idea why or what I can do to solve this?

By: Eli

Eli — Mon, 24 Oct 2011 18:00:11 +0000

Just made the pizzas and this was very filling. I used an 8×8 glass dish for mine and I couldn’t finish it.
All together, I had enought dough for making 9-10 individual pizzas ( I like my pizzas thin)
Since my children are young still, this will feed our family of 8 without needing to double it.
I just want to say thank you and you are a hoot to “know” through this site. You sound like a very fun person!!

By: Laura

Laura — Fri, 07 Oct 2011 12:31:33 +0000

Yes, that is probably true, since it’s not as fresh after sitting on store shelves, but since I don’t have experience with this, I’m not sure how much gluten you would need to add. You could try TammysRecipes.com – I know she’s talked about this some.