breadtopia (January 6th, 2012 @ 3:17 pm)

@Mega3games I think what you're hearing me say is 2 and 1/4 cups. So it's the "quarter" cup thing not "corner" cup.

Mega3games (January 6th, 2012 @ 11:43 am)

hi...what did u say...3 corner cups..can u clarify pls.. ty

sophill888 (July 25th, 2011 @ 2:59 am)

i have succeeded for this recipe...the pizza crush its really nice...Thank q for the recipe ;)....

KissHope (July 21st, 2011 @ 7:57 pm)

Good video and great recipe, I use the same one and the olive oil is key in the dough and on the dough. Not owning a stone I preheat a large sheet pan(commercial grade)about 10 mins in the oven. First brushing the pan with a small amount of olive oil just enough to prevent sticking. My crust comes out crispy brown but chewy but it does take longer to bake overall.

uhavemooface (June 26th, 2011 @ 1:15 am)

Nice one there at the end grabbing for the last piece. I will be trying this recipe soon. Thanks for the video.

badeesh (June 10th, 2011 @ 7:40 pm)

LOL die

duhovnik (June 10th, 2011 @ 4:51 pm)

This video is great, however I am confused with the "cups" measurement. I am from Europe and have no idea what a cup sized is, i have a couple of them, and most of them are different size lol, and in addition, I have found several version of "cups" on few websites i visited. I suggest that one cup is 136 grams of flour or 240 milimeters of water, which was referred as american cup, and because of the guys accent, i would say he is from us.

WhiteKnightGaming (June 9th, 2011 @ 4:31 pm)

@raficsulejmanovic salt gives an extra taste to ingredients i think it also helps the dough to rise.

supercooled (May 15th, 2011 @ 6:12 pm)

I don't know why but I found it gut busting funny when you realized that you forgot the oil step before putting the sauce...and what's with the voice over for the temperature?  Hahaha, this is so funny but your effort is well appreciated both for the comedic relief and the education. I always like to see different variations.

AllRecipes (May 7th, 2011 @ 1:16 pm)

This looks great! For more recipes and how-to videos, please subscribe to the Allrecipes channel! This dough is great for Pepperoni Pizza Bread!

breadtopia (May 1st, 2011 @ 2:16 pm)

@cupwithhandles Yea, that is a lot. You could easily use less.

cupwithhandles (May 1st, 2011 @ 2:48 am)

Hello -- nice video. The result at the end looks perfect, but I want to verify something. Did you say 3 TABLESPOONS of olive oil to 2.25 cups of flour? I've been using much less oil, ie: 1 TBLS / 3 cups of oil. Most other recipes I've seen recommend a similar ratio to mine, but I wonder if more oil (like yours) would be better.  Basically, I found that more oil makes my dough more difficult to stretch out to shape, but you seemed to have no trouble.