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Homemade pizza is my favorite dish to make for my family. They love this crust because it is soft yet has a little crisp to it.—Kathleen Miller, Battle Ground, Indiana
This recipe is:
Quick
Nutritional Facts 1 serving (2 slices) equals 282 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 395 mg sodium, 51 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Favorite Pizza Crust in Country Woman November/December 1990, p35
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Reviewed on Sep. 14, 2011 by juicyfruit007
This was easy and we liked it. Will make again. I did let mine rise for more like 45 minutes. And used all but 1/2 cup of the flour.
Reviewed on Jun. 13, 2011 by scrapo
This crust was perfect with the chix enchilada pizza. With the cornmeal in it, I would think any Mexican/Southwest Pizza combination would be good.
Reviewed on May. 17, 2011 by newhousewife10
We loved this pizza crust recipe. It had a great texture and was very tasty!
Reviewed on Nov. 20, 2010 by redd010904
This is a great recipe...but please fix it to add the yeast mixture as novice cooks may not know to add this in if not instructed....
Reviewed on Oct. 13, 2010 by D. Walkowski
This was really easy and good. I had friends and family over and we made individual pizza's. It was fun to have everyone create their own yummy masterpiece. This crust recipe was so easy to work with. I'll use it again.
Reviewed on Sep. 19, 2010 by grandmacaca
I made this crust today in my bread machine. I cut the recipe in half, and used whole wheat flour in place of the cornmeal which I didn't have on hand. I used one cup of water, and one and one-fourth teaspoons of yeast. It was wonderful, very good flavor, and easy to make and handle. I definitely will use this recipe again. I may try the corn meal next time, but the whole wheat was excellent as well. Thanks!
Reviewed on Jul. 28, 2009 by marlafb2000
I used whole wheat flour for the first 2 cups of flour so it would be more healthy.
Reviewed on Oct. 18, 2008 by bethar
This made a great crust but the directions don't include specific instructions to add the dissolved yeast to the dough. I added it after mixing in the first two cups of flour. It seemed to work okay. I did have to let it rise longer than 30 minutes...probably more like an hour...to get it to double in size. Thanks for sharing the recipe. We'll use it again.
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