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!
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.
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!
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.
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.
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.
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!
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.
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!
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!