By Rich Mann on October 20, 2011
"Why pay $5.00 or more for a great pizza? Here's the best dough recipe you'll ever find for homemade pizza! I've been using this recipe for over three years on a weekly basis and I'm a bit of a pizza freak. This makes a medium crust, lightly crisp on the outside and a chewy texture. You MUST use the Semolina flour in the recipe as that's what provides the beautiful "chewy" texture. (If you can't find it locally, it's available on eBay, Amazon and other on line sellers) By "par-baking" and freezing the crusts, I can have a delicious, inexpensive homemade pizza in about 1/2 hour whenever the mood strikes - with no delivery charge! The 9-inch pie will satisfy two people quite nicely. You'll be able to make two 13-inch pies when guests are over which should satisfy the hunger of up to 8. Compliment this crust with "Ultimate Pizza Sauce" #114392. It's THE BEST! Also, quit using Mozzarella and switch to Provolone. Much more flavor!"
Serving Size: 1 (102 g)
Servings Per Recipe: 2
"Very good crust for Mediterranean pizza."
"I'm very surprised that this has not been reviewed more. It is a terrific recipe! I cut it in half to make one thin-crust pizza and it was perfect! I made it by hand and it took more flour because it is a rainy, wet, humid day here in Huntsville. It puffed up on the first 5 minute baking and I was afraid that all my toppings would slide off. When I opened the oven again to put the cheese on in the last five minutes, it had flattened out. I did want to note that I used barely "luke-warm" water and not "hot". I get carried away and often kill my yeast. This is why I always "proof" my yeast before adding it to the other ingredients. Anyway, it was thin, crispy, and delicious! Rich Mann, thank you for the great recipe!"
"I was looking for a pizza dough recipe with more crunch, and this fills the bill. I had two kinds of semolina - one very finely ground, and the other a little more coarse, so I divided this recipe into two halves, and made each half with different semolina. They are both good, but I think the coarser semolina provides a little more crunch. This is a nice recipe to scale, because it's so precise. I got 4 crusts of 215 grams each. I made the dough by hand. It was very easy to mix up. Thank you for sharing this recipe with us. Now I'm going to tell all my friends about it."