3 Reviews

I made this pizza crust last night and it was really great. Probably the best pizza crust I've ever eaten. I made a few changes - instead of two garlic cloves I pressed in one clove of garlic, instead of dried basil I shredded a couple of leaves of fresh basil and omitted the oregano. Because I was perming my mom's hair I had to let the dough sit for about an hour instead of ten minutes. Not sure if that had any affect on the final product but I did have to bake it for about 30 minutes until the crust was getting brown. I used a metal pizza tray instead of a pizza stone. This recipe is a keeper for me!

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shayzima April 17, 2011

I used my food processor with the dough attachment instead of a bread machine, and it worked fine. I also let the yeast sit in the warm water for about ten minutes before I added it to the other ingredients. I added crushed dried hot peppers to the dough. This recipe doubled easily.

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Miss Fannie March 09, 2013

I made this crust today. I was very flavorful and easy. I let the dough rise a second time. For 1/8 the pizza including my toppings, it worked out to be 6 weight watchers pointsplus points. I used 1 & 1/2 cups part-skim mozzarella, 1/4 cup tomato sauce, 1 oz lean ham, 1 oz pepperoni, and spices/herbs. 16 servings seemed way too many so I counted it as 8 servings and cut it into 8 slices. A 6-point pizza dinner with pepperoni and ham that is also delicious

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leadaria September 12, 2011
Low Calorie Low Fat Thin Pizza Crust