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Great pizza dough, very easy to make and tastes great! I added 2 tsp of brown sugar and also made it into a stuffed crust.

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Lindz10786 March 12, 2009

This is just the best dough to work with and versatile too! Definetly could be used for thick crust or (2) thin pies. I did alter it a bit by using 1 tsp of dark brown sugar and will probably add about another tsp next time. So fast and so good! Thank you for sharing!

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PAchefRebecca April 01, 2005

This crust is awesome as pizza crust, but sometimes when I want doughnuts, I break the dough into little balls, form into flats, and fry into a delicious doughnut tasting treat. Sometimes I make a glaze for them, and sometimes I butter them and coat them with cinnamon and powdered sugar...So yummy, no need to make actual doughnuts because they taste so much like them. These are also great fried and made into garlic bread with melted mozzarella cheese. Thanks for the recipe=).

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Here4goodrecipes December 23, 2013

I've been using this recipe for a few years now, thanks to KCShell. I find that it doesn't rise that well when I make it, but using it as a thin crust seems to really work out well. It's been a hit with my family and friends, and so I make it atleast once a month. Sprinkling cornmeal on a greased baking sheet adds a wonderful texture to the crust.

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*Ty , Ry & Sophie's Mom* July 21, 2009

I was so excited to see a recipe from Valentino's; I grew up enjoying their wonderful pizza's (yea- bbq!) and the delish Val's spaghetti sauce. Unfortunately, this recipe is nothing like the Valentino's that I've been to, both in Kansas and in Nebraska. Super easy to make and I appreciated that it was oven ready in less than 15 minutes, but the crust was flavorless and pale (couldn't cook it any longer as my toppings were already starting to burn!). Sadly, we will not be trying this again, but thank you for posting and thanks for the memories!

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Houseblend July 25, 2008
Valentino's Pizza Crust