1 Review

Love it! I precook it for 10 minutes, on a Pampered Chef stone, at 500F. Then, toss the toppings on and bake for 15 more minutes. A problem I've had with other homemade crusts is that they are soft. This high temp and precooking combination really helps make a crust firm enough to hold up to eating.

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SiouxzQzz July 03, 2009
Pizza Dough (Optional Stuffed Crusts!)