Like this alot , The only thing I will do diffrent is roll the dough out more . Didnt have a rollin pen so it was a bit thick, But good thanks. Pizza can be made so many ways thank you for posting. New York Style Pizza is the best way to go .
In ID, it's impossible toget a decent NYC style crust, this totally sated my craving! Thanks!
Awesome! This stayed was slightly crispy on the outside and chewy on the inside and it still had the strength to hold up with all of my buffalo chicken toppings. Super impressed! I added in some italian spices and garlic to the dough just because I love it that way but otherwise I followed the directions. I did not even need my rolling pin (which was great because it was packed away for our move). WIll be using this crust recipe form now on. (Oh and I live in NY so I know some good crust). :)
Very tasty, easy recipe! Thanks a bunch!
The first time I made this crust, I should have been wearing my bi-focals, because I misread a measurement. It tasted so good, though, we gave it a second try. Prepared exactly as written, this recipe is the closest I have ever come to a pizzaria crust from my kitchen, and I've used dozens of recipes over the years. This one is the easiest of all of them to prepare and to work with, as well. Even my finicky husband enjoyed it so much he asked to have pizza put on our weekly menu rotation. This dough also freezes beautifully for later use. Definitely worthy of 5 stars!
This is my new official pizza crust recipe! I had some problems with the dough becoming smooth, but I'm pretty sure that was because I used whey instead of water. In spite of my attempt at resourcefulness, the pizza crust was very tasty and crisp, which is exactly what I wanted. Thank you so much!
My dough didn't quite rise like I expected but it may have been the yeast I was using (just purchased but a different brand than I'm used to). But, we really liked this pizza crust. Great flavor. We will definitely use this recipe again.
I have been looking for a good crust recipe and this one is it! I made a quadruple batch for 3 (Papa Murphy's sized) large pizzas and had just enough dough. Also, I used about half white and half wheat flour and baked it (with the toppings) in the middle of the oven at 425 degrees for 10-15 minutes. My husband says this is the best pizza I've ever made, so thanks!