By Kit_Kat on October 23, 2006
Photo by *Pixie*
Photo by *Pixie*
"Wonderful, chewey pizza crust. Makes one generous 16 inch pizza or 4 or more calzones."
Serving Size: 1 (841 g)
Servings Per Recipe: 1
"This is a wonderful crust and I plan to make it again. I made one large pizza and the crust was crispy on the outside and had a wonderful chewy texture and great taste. The dough was nice and responsive and easy to spread in the pan after it rose. Thanks for sharing!"
"We really enjoyed this recipe. I used my Kitchenaid mixer and just let the dough rise right in the mixing bowl. I forgot to brush the crust with the oil prior to par baking but I don't think it mattered. The crust was really good, crusty on the edges and nice and chewy on the inside. I used 3 1/2 cups of flour and it was really easy to work with. I'll use this one over and over. Thanks"
"Ok, Kit_Kat- you're right, it is the PERFECT crust! There was more dough than I'd use for a single 16", but that's ok- we made cheesy bread with the excess- texture was light, bubbly, crisp on the outside, and chewy/tender on the inside. Absolutely perfect! Thanx! :)"
"My family loved this recipe! I doubled the recipe and made it exactly as written. Perfect texture combination if soft/chewy. I think it could use a bit more salt and brown sugar for our tastes. Next time I'll substitute half whole wheat pastry flour and see if it still holds the perfect texture. This will be our go- to pizza crust recipe! Thank you!"
"Yummy pizza dough. I really like the way the par baking ensures that the crust doesn't get soggy. I used my bread machine to do the work and used about 4 cups of flour. The dough that came out was very nice and easy to handle. I found it made two medium pizzas with a lovely chewey crust. Thanks for posting!"
"This is a great recipe! The best pizza crust recipe I've tried so far. :-) The dough was so soft and easy to spread - and it was soooo good! Thanks for posting!"