By Kittencalskitchen on March 08, 2004
Photo by PaulaG
Photo by PaulaG
"If you are a thin crust lover, then this is not for you, this recipe produces a thick, tender delicious crust. This is wonderful just brushed with olive oil then sprinkled with some kosher salt, garlic powder and the bit of shredded mozzeralla cheese on top and served warm just out of the oven with a plate of pasta, sooooo good! This recipe can be made either by hand or on your heavy-duty stand mixer, since there is a fair amount of dough to work with I stronly suggest to make this your stand mixer. For quicker rising use 1 tablespoon dry yeast."
Serving Size: 1 (1445 g)
Servings Per Recipe: 1
"I wanted to update my previous post in regards to the freezing of the dough before baking it. It worked great. I thawed the dough at room temp. Then pressed it in a pan and let it rise about an hour. This time I used the crust for taco pizza. Again, it was wonderful. Thanks."
"I don't know if I measured some of the ingredients wrong or what, but when I had mixed all the ingredients for the crust together, the dough was still very sticky. I probably added 2 more cups of flour before the dough was not sticking to the bowl, my hands and the countertop. Anyway, it tastes very good, and I will make this again, just not expecting to use only 6 c. of flour. Also, I used 3 c. of bread flour (and 3 c. white flour of the original 6) since I needed to use it up."
"This is the perfect clone for Boboli Pizza Crust! Thanks, KITTENCAL!"
"What a wonderful, perfect crust -- WOW. I used this recipe to make the crust for The Queen of Pizzas (Gourmet Shrimp Pizza) recipe 176323. I made it the night before, cooled and wrapped it in foil. The pizza was then assembled the next day and placed on a crisper to bake. The crust was crunchy and delcious. This is definitely a keeper in my book. "
"It seems everyone but me liked this pizza recipe. It seemed too tacky in which I kept needing to add flour. I also feel that it wasn't airy enough for me, a bit doughy. It was however one of the better crust recipes that I have tried, and believe me, I've tried a few. I think I will try this again, but increase and change the flour to bread flour and add a bit more spices."
"I really love thick pizza crust and this is just what I was looking for. It turned out perfect and tasted wonderful!! Thanks KITTENCAL...."
"This was really good! My family generally prefers their crusts thin, but I like a nice thick crust and today I went with my favourite ;) I will be using this recipe again, thanks for posting!"
"Yum! I used this in a cheese mushroom pizza yesterday and froze the remaining dough in smaller portions for mini-pizzas when for when I don't have a bunch of people to feed! I used a bit of thyme, basil, and oregano."
"This is an absolutely delicious tender pizza crust! I was very pleased with it and it smelled so good baking. I didn't have any thyme or rosemary on hand, so I added a little Italian seasoning. Thank you for posting. This is definitely a keeper for me!"