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    You are in: Home / Recipes / World's Best Pizza Crust Recipe
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    World's Best Pizza Crust

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 27, 2014

      I've tried several pizza dough recipes over the years and this is my new favorite. It puffs up beautifully and results in a chewy crust without tasting underdone. (A lot of other homemade crusts are flat and thin, which is great for people who prefer thin crust pizza. That's not me!) I split the dough ball in half after rising around 70 minutes and it gave me two pizzas -- 16 medium size slices total. 25 minutes would've burned my two pizzas, 20 at 450 was just about right. I swapped their order on the racks half way through cooking (bottom to top, top to bottom). <br/><br/>One helpful tip for any pizza recipe: after rising, punch the dough down (and split, if you want two pizzas), reshape into a ball, then press the dough flat into a disc (it will be about 3/4" thick). Then let it rest 8-10 minutes. This will relax the dough and allow you to roll it out into a large pizza without the dough snapping back and shrinking on your cooking sheet.

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    • on February 04, 2010

      Love it, turned out prefect. Thank you!!

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    • on January 08, 2015

      I was looking for a great pizza crust recipe and was sceptical. My mother in law always made her own pizza crust that she was known for and I knew my husband would be comparing. It turned out great and I think even better than my mother in laws. I added a little more sugar to make it a little more like my mother in laws (she puts in quite a bit). I have a small piece of dough to my 2.5 year old son to make his own pizza. He rolled his very thin and it still tastes great!

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    • on July 08, 2014

      OMG the best ever! I have perfected the toppings but was having a lot of trouble finding a good crust recipe. I will never buy made pizza ever again. Thank you so much!

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    • on June 15, 2014

      My husband absolutely LOVES the crust on my pizzas thanks to this recipe! It is light and crispy; not too thick, not too thin; and the taste is amazing! Sometimes I just bake the crust with some garlic butter and Parmesan cheese and we eat it like bread sticks or store some in the fridge and when we want lunch or a snack I cover a few pieces with my homemade pizza sauce (I make this ahead and keep it in a sealed jar in the fridge, too) and a few toppings to make mini-pizzas.

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    • on October 19, 2011

      A crust made with pure raindrops, fluff clouds and magic. Made for PAC Fall 2011.

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    Nutritional Facts for World's Best Pizza Crust

    Serving Size: 1 (81 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 205.1
     
    Calories from Fat 35
    17%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 147.5 mg
    6%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.6 g
    2%
    Protein 5.1 g
    10%

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