Great pizza crust!! This was the perfect crust for us. It was nice and soft and fluffy inside but crunchy outside, and it wasn't too much or too little sweet, just right, and super easy to make. I made 1 10 inch pizza and 1 12 inch. It also didn't get soggy, which was great. Thanks for posting this!
Absolutely awesome! This will BE my pizza crust recipe from now on. Couldn't have been easier and came out PERFECT! We had a homemade pizza party last Saturday and I made 5 crusts. It made 9 pizzas. I made 1 16in and used the entire recipe for it (and added herbs to that one) and the rest divided into 2 crusts and made 12 inch pizzas. This recipe is saved forever!!
After looking over the previous reviews, I modified the recipe as such: Added 1 1/2 t. italian seasoning Set my oven to lowest temp and let pre heat, then I put the dough in and turned the oven off. This shortened the raising time to about 1 hour. I doubled the recipe to give me two deep dish thickness pizzas. YUMMY!! Thanks for sharing this great recipe with my family. It will stay in my cookbook for a long time.
I found using the oven as the recipe stated, even on it's lowest setting to be too hot. I had difficulty rolling the dough after that, as it reacted more like cookie dough. Next time I will let the dough rise on the counter. The dough does make 2 pizzas (just barely), and the dough will be very thin. It has a good taste overall. Something I would prepare again, but with the changes I noted. Thanks for posting!
Thanks for the recipe. I am going to try it your way baking the crust and then addding toppings and baking again.
Very good - easy to prepare. I substituted 1/2 cup whole wheat flour for 1/2 cup white flour. It gave it a nice color.