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My review
Pizza Crust Fantastico
MEBV
"This crust I developed after many rounds of dough. It has become a weekly favorite! Its rosy color is from the sauce, and the chewy/crusty dough is a real treat! When baking, I like to use a pizza stone, but a perforated pan works well too."
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Ingredients
1 h 40 m servings 121 calsOriginal recipe yields 16 servings (2 pizza crusts)
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Directions
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Prep
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- Pour warm water into a small bowl. Dissolve honey and yeast in water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the all-purpose flour, whole wheat flour, corn flour, salt, black pepper, oregano, basil and rosemary. Add the yeast mixture, tomato sauce and olive oil; stir well to combine.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 450 degrees F (230 degrees C) place pizza stone in oven if one is to be used.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds, cover and let rest for 10 minutes.
- Roll the rounds out to crust size. Spread crusts with desired pizza sauce from the center outward and cover with desired toppings. Bake on preheated pizza stone or on lightly oiled pizza pans until cheese is bubbly and golden, about 12 minutes.
Nutrition Facts
Per Serving: 121 calories; 2.1 g fat; 22.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 187 mg sodium. Full nutrition
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Reviews
Read all reviews 4451 Ratings
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Most helpful positive review
5/20/2005
YUM! This crust is amazing. I couldn't find corn flour, so I used threw some corn meal in the blender to make it more fine, and used that. The dough (as other reviewers have said) was extreme...
Most helpful critical review
3/20/2004
very sticky difficult to work with. Had to add at least another cup of flour.
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5/20/2005
YUM! This crust is amazing. I couldn't find corn flour, so I used threw some corn meal in the blender to make it more fine, and used that. The dough (as other reviewers have said) was extreme...
1/20/2003
The dough was sticky and hard to work with but the final product was delicious. It was my first success with pizza dough.
8/30/2001
This is one of the best home made pizza crust recipes that I've ever made. My husband just loved it, he just holds his breath when I make home made pizza because I can never seem to get a good ...
2/23/2001
The flavor and texture of this crust was really good but I found it very difficult to work with because it was really sticky. We made breadsticks for the kids (age 9 and 2) out of the dough and ...
3/24/2009
I,too, was compelled to add 1 cup more of flour while the mixture was in the bowl. I added small dustings of flour during the kneading process. As for flavor, this recipe is clearly a five star....
2/26/2003
Great! I feel like a real pizza chef. Found myself wanting to throw it up into the air and spin. I'll eventually succeed because this will become my only pizza crust recipe I'll ever use.
9/5/2006
I made this over the past weekend, and the only reason I'm giving it only 4 stars instead of 5 is because, to me at least, the rosemary tended to overpower the other flavors. I will definitely ...
3/20/2004
very sticky difficult to work with. Had to add at least another cup of flour.