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    You are in: Home / Recipes / Boboli Pizza Crust Recipe
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    Boboli Pizza Crust

    Boboli Pizza Crust. Photo by PaulaG

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr 20 mins

    25 mins

    Kittencalskitchen's Note:

    If you are a thin crust lover, then this is not for you, this recipe produces a thick, tender delicious crust. This is wonderful just brushed with olive oil then sprinkled with some kosher salt, garlic powder and the bit of shredded mozzeralla cheese on top and served warm just out of the oven with a plate of pasta, sooooo good! This recipe can be made either by hand or on your heavy-duty stand mixer, since there is a fair amount of dough to work with I stronly suggest to make this your stand mixer. For quicker rising use 1 tablespoon dry yeast.

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    pizza c ...

    Units: US | Metric

    • 1 (8 g) package dry yeast (for faster rising use 1 tablespoon yeast) or 2 1/4 teaspoons dry yeast (for faster rising use 1 tablespoon yeast)
    • 1 teaspoon sugar
    • 1/4 cup warm water (105 F)
    • 2 1/4 cups water (105 F)
    • 6 tablespoons olive oil
    • 6 cups flour
    • 1 1/2 teaspoons salt (can use 1 teaspoon)



    1. 1
      In a bowl, dissolve the dry yeast in 1/4 cup warm water (105 F is a perfect temperature) with 1 teaspoon sugar; let sit for 5-7 minutes, or until foamy.
    2. 2
      Add in the rest of the ingredients; mix well.
    3. 3
      Turn out on board and knead for 10 minutes.
    4. 4
      Place back in bowl, covered with a damp towel, and let rise for 34-40 minutes.
    5. 5
      Divide dough into 3 parts, and place in 3 olive oil-coated pizza pie pans; dimple dough with fingers.
    6. 6
      On top of dough, sprinkle a very small amount (approx 1/8 tsp each) of the following ingredients: Kosher salt, fresh ground black pepper, chopped rosemary OR thyme.
    7. 7
      Let dough rise 50-60 minutes.
    8. 8
      Bake at 350 degrees for 25 minutes.
    9. 9
      The baked crusts can be frozen and reheated at a later time.

    Ratings & Reviews:

    • on March 24, 2005


      I wanted to update my previous post in regards to the freezing of the dough before baking it. It worked great. I thawed the dough at room temp. Then pressed it in a pan and let it rise about an hour. This time I used the crust for taco pizza. Again, it was wonderful. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009


      I don't know if I measured some of the ingredients wrong or what, but when I had mixed all the ingredients for the crust together, the dough was still very sticky. I probably added 2 more cups of flour before the dough was not sticking to the bowl, my hands and the countertop. Anyway, it tastes very good, and I will make this again, just not expecting to use only 6 c. of flour. Also, I used 3 c. of bread flour (and 3 c. white flour of the original 6) since I needed to use it up.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2007


      This is the perfect clone for Boboli Pizza Crust! Thanks, KITTENCAL!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Boboli Pizza Crust

    Serving Size: 1 (1445 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1162.2
    Calories from Fat 266
    Total Fat 29.5 g
    Saturated Fat 4.1 g
    Cholesterol 0.0 mg
    Sodium 1246.2 mg
    Total Carbohydrate 193.2 g
    Dietary Fiber 7.3 g
    Sugars 2.0 g
    Protein 26.8 g

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