By FinFan on November 28, 2005
Photo by Boomette
Photo by Boomette
"I have tried dozens of pizza crust recipes, and this one stands out as the very best as far as taste, and ease of preparation. I usually make about a dozen and freeze as necessary to always have them on hand when needed (which is often)."
Serving Size: 1 (857 g)
Servings Per Recipe: 1
"Great crust! I did the prebake on the pizza stone for both crusts and froze one of them. The other I filled with sauce, cheese, pepperoni and sausage and baked it at 425 for about 14 minutes. Dee-licious! Thanks!"
"DH rolled the dough and he told me it was very easy to work with. And the crust was perfect, great taste. Thanks FinFan :) Made for Holiday tag"
"This was so good, and very easy to do. The taste was delicious and was simple for a beginner at making their own pizza dough like me! This made enough for two pizzas so I froze one for later. We eat pizza at least once a week and this is now our recipe! Thanks for a great recipe!"
"This is a very delicious pizza crust!! It was very easy to throw in the bread machine and all the ingredients are what I always have on hand. This dough is very easy to work with. I was very happy to get 2 pizza out of my dough, most pizza doughs only give you one pizza! We usually eat at least one and 1/2 pizzas and DH likes to take leftovers for his lunch! I will be making this crust again, I will have to try freezing it also. Thanks for posting a great recipe!!"
"This makes for a great pizza! Have a really huge pan that is almost oven size - this dough was perfect for the making of a large thick crust pizza. Added all the favorites to top and everyone was happy. I intend to prepare and have crusts in the freezer. Yes will not only be making this again but will be passing around the recipe. Thank you for sharing this pizza crust recipe that has been added to my favorites folder."
"Great recipe! I've tried lots of pizza doughs and this one is just wonderful. Very easy to work with. I used half for recipe #221973 and froze the other half for a pizza in the near future. Thanks for sharing your recipe! Made for PAC Fall 2007. Update: Thawed my dough and used it for pizza tonight. Excellent pizza crust! It's so incredibly easy having this ready to go, next time I'll take the chef's suggestions and make a dozen for the freezer. Second update: I made this dough again, this time doubled the recipe and used half white whole wheat flour and half unbleached flour plus a tad bit more water. Worked great for pizza tonight, and I have three dough balls in the freezer for future meals. Thanks!"
"Excellent recipe and you definitely get enough to make 2 thin crusts which meant I had one for the freezer. Which makes this recipe slightly more economical that most pizza bases as most bases take 3 cups flour per base. Great taste and texture - a good reliable recipe."