Reviews for Perfect Pizza Margherita

I had made a huge batch of the dough, and then froze them. I don't think the dough was as chewey once thawed.

October 27, 2009

This recipe produced a very beautiful and workable dough. I let mine rest in the refrigerator for 3 days and the flavor was outstanding. My San Marzano tomatoes did not pass as nicely as expected through my food mill so I put them in the food processor and it made a nice simple, flavorful sauce. Half of the dough is now in my freezer and I can't wait to use it again for an easy pizza dinner.

September 30, 2009

Wonderful! I made the dough, baked a pizza the next day, also 3 days later. Really good. I also froze half the dough, put 1 ball in the frig to defrost. Then proceeded with the recipe, crust slightly chewy. Will try defrosting in the frig the day before next time.

Kathy

February 8, 2009

I love this recipe, what an awesome pizza! The fresh tomato sauce is absolutely wonderful.

July 31, 2008

If you are looking for a classic pizza recipe, this is the one.  Very straight forward and always delivers excellent results.

November 28, 2007

this pizza was awesome. try it on the grill with fresh tomatoes if they're in season.
 just remember to flip the pizza as soon as the dough crips up, about 15 - 30 seconds. then put your toppings on.

September 18, 2007