70 Reviews

This crust has GREAT flavor! I don't own a breadmaker, so I just mixed this by hand, then let rise till double, punched down, rolled out onto the stones...and let rise again. I baked the crusts 8 minutes, then placed the toppings on & baked @ 425 until done. YUMMY! The crust was rather dry (the part w/ no sauce & cheese - not the whole crust) - so I think next time I'll brush on some olive oil before baking. This one's a keeper! Thanks so much for sharing!

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WJKing November 12, 2002

This is a very GOOD pizza crust. I used a 12-inch and 14-inch pan with this recipe and next time I will increase the recipe by 1 1/2 times for a thicker crust. This would also make very good bread sticks dipped in melismak's Pizza Sauce #38125. Oh yes, I had an air bubble in one of the crust. So I'll poke some holes in the crust before I pop it in the oven next time.

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Charlotte J August 26, 2002

Oh my goodness, this is the PERFECT pizza crust! I made one pizza to eat straight away and froze the other crust for later. Incredibly good!

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dale! September 04, 2002

Great crust! I was looking for a way to save $ on the expensive Boboli crusts, and this is it! We tried a few crust recipes before settling on this one :)

My family makes our own pizzas and watches a movie together once a week. This is helping us to keep the tradition, and manage the grocery bill.

I do not have a bread machine, so I dissolved the sugar in the warm water, and poured the yeast over the top and let it foam for a few minutes. Then I mixed the ingredients together, kneading for a few minutes. Let sit covered for 30 minutes, then formed into crusts. I subbed 1/4 tsp garlic powder for the fresh garlic. Recipe makes four good size personal thin crusts pizzas if you roll it out enough.

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bgirldeb August 08, 2011

Doubled. Mixed in the kitchen aid and it came out wonderful. I think I will skip the Parmesan in the crust next time because of personal tastes.

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Diana in KS April 18, 2010

Great pizza crust, easy to make and very tasty! My 4 yr old and 6 yr old loved it too! I made it without a breadmaker, just let rise punch down, let rise again then punch down and roll out on pizza stone. Brushed with olive oil and sprinkled with parm, cheese before baking.

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Mommy Chef 27 November 20, 2009

I aboslutely, postively *loved* this crust! It was the first homemade one that ever turned out right for me. I've never had a Boboli crust, so I don't know how this compares, but it had a wonderfully crusty bottom and was soft inside and was the perfect in-between thickness to please both my thick-loving crust self & my thin-loving crust hubby. From now on there's no more store-bought for me- Thanks so much for sharing this!

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Faeanne October 17, 2009

This is fantastic! I've never had a boboli crust... just don't buy them, but this is great. I oiled my hands with olive oil, then pressed these on cornmeal sprinkled parchment paper into rounds. Baked 8 minutes the first time on baking sheets. I did have a few air bubbles, so i deflated them as soon as these came out of the oven, before the crust firmed up and it was fine. I'll poke holes with a fork next time. Second bake was about 7-8 minutes on a preheated pizza stone... Crisp and chewy without being dry. Great recipe.

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Queen Roachie October 01, 2009

Awesome pizza crust... can't make enough of it in our house... I sometimes just plaster it with garlic butter and bake as normal... makes a wonderful garlic bread!

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MaraJade May 30, 2003

Delicious! Our new favorite pizza crust! I usually make two pizzas when we have pizza and a movie night and this fit perfectly in two pizza pans....just right for us. Thanks for a keeper! PS I have never tried Boboli crust...probably won't after trying this easy to make recipe!

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Amy F. March 08, 2014
Boboli Pizza Crust Clone