6 Reviews

I halved this recipe thinking it would be too much crust. I easily could have made a full batch and had a 16 inch pizza with fairly thick crust. I added some garlic powder and it tasted great. Also, I placed it on my pizza stone using corn meal so it wouldn't stick to brown the crust for ten minutes before adding toppings. This worked out great. Overall, it's not the kind of crust I'm going for, but it's much better than most I've tried.

Overall: 4/5 stars
Flavor: 5/5 stars
Texture: 4/5 stars
Crispy on the outside, soft chewy on the inside: 3/5 stars
Puffiness while cooking: 2/5 stars

Final thought: Good, easy to make crust if you're in a hurry, but not going to be the best pizza crust you've ever had.

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norwahl July 07, 2012

The crust was so so. One of the things I had received in positive feedback is that it wasn't flakey. When I was going through preparation, the dough didn't rise which didn't appear to hurt anything. I found my pizza sauce, but I think I can do better with the pizza crust. Thanks for the recipe.

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jd_eller2004 August 21, 2008

This was a very good basic crust. It came out nice and crisp with a good chewy texture. I made one crust a little thinner than the other and liked that one better. Next time I won't prebake the crust as long because it did get a little dried out. I will definitely make again.

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SuperSpike February 10, 2008

This pizza crust has a wonderful flavor, and texture. I added 2 tablespoons of cornmeal to the flour, and 1/4 teaspoon garlic powder. I will be making this on a regular basis! Thanks!

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Hazeleyes March 02, 2005

This is a scrumptions pizza crust! I added just a tad bit more salt. It is so easy but has fantastic flavor! We have a local pizzerea called Minsky's and this crust rivals theirs! Delicious! Thank you!

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Dine & Dish August 28, 2004
Homemade Pizza