Perfect Pizza Crust
Total TimePrep: 20 min. + rising Bake: 20 min.
I had my 7th grade Home and Careers class use this recipe when we did a pizza lab. We substituted the bread flour for all-purpose flour. It came out great! The kids always associated whole wheat with being gross, they had no complaints about their finished pizza though! I would make this at home in the future too.
Great for pizza! Tasted great with my toppings and very good!
it is easy and taste great!
My go-to pizza crust recipe. Just made again for supper. Have been making this since it was published in 2009. After it rises I usually divide the dough in 2 and do one for pizza and make garlic fingers with the other.
My family loves this recipe! It is our go-to pizza crust. I usually throw in a little garlic powder and oregano with the flour. I'll also add rosemary if I have it available.
We love pizza, and to date our favorite recipe is from Cooks Illustrated. It was fun to try something different, but I won't make this again. I found it too thick and "doughy". The whole wheat added a slight bitterness. I like to eat healthy, but I'll keep my pizza nights an indulgence.
No comment left
<p>this is my family's #1 favorite pizza crust recipe! We compare it to Rocky's whole wheat crust. It is soooo good! I make it using my kitchenaid mixer with dough hook, and don't even knead it by hand. I usually use a 11x15 inch pan, let it raise for 1 1/2 hours to 2 hours and bake it a little first before I add anything on top - it turns out so tender and perfect!</p>
This was okay. Have made it a few times, not our favorite pizza crust but decent.
i make this at the boys camp I work at and it is a huge hit every time! Seems I can never make enough!! Fantastic recipe!