Ricardo's Pizza Crust
This is a magnificent Italian flavored crust for the bread machine.
This is a magnificent Italian flavored crust for the bread machine.
THIS CAN BE MADE WITHOUT USING A BREAD MACHINE. I love trying different dough recipes and this is my favorite! If making without a bread machine, add yeast, sugar, and water (105-115 degrees) and let bud for 10 minutes. Add EVOO, and 1 cup flour and stir. Add second cup of flour w/the salt(salt directly added to yeast can kill it) It was more like a batter with the second cup but I didn't use bread flour, using A-Purp. unbleached flour instead(read a review for a chewier crust use unbleached and it works well) I took the 1/2 cup and poured the dough onto a board and kneaded it in but needed more flour so probably added another 3/4 cup. I guess I got so nervous w/the consistency of the dough at first that I forgot to add the herbs/garlic. I wasn't worried since it did have sugar/salt/EVOO in the crust. I let it rise in warm place for 1 hour. It rose nicely! Punched down and let it rest for 5 minutes. Rolled it out into pan and didn't prebake or anything..just proceeded from there. The crust is how I like it personally; chewy and just a nice brown. It had the best flavor even without the herbs. I can't imagine how good it is w/adding the herbs! Will make again.Read More
This could be a good recipe, but what ruins it is the fact that the amount of flour is woefully inadequate. I was in a hurry and ended up having to take the time to add flour to the 'finished' dough, which was a gooey, sticky mess. Messy and time-consuming to try to fix it so it could be usable.Read More
THIS CAN BE MADE WITHOUT USING A BREAD MACHINE. I love trying different dough recipes and this is my favorite! If making without a bread machine, add yeast, sugar, and water (105-115 degrees) and let bud for 10 minutes. Add EVOO, and 1 cup flour and stir. Add second cup of flour w/the salt(salt directly added to yeast can kill it) It was more like a batter with the second cup but I didn't use bread flour, using A-Purp. unbleached flour instead(read a review for a chewier crust use unbleached and it works well) I took the 1/2 cup and poured the dough onto a board and kneaded it in but needed more flour so probably added another 3/4 cup. I guess I got so nervous w/the consistency of the dough at first that I forgot to add the herbs/garlic. I wasn't worried since it did have sugar/salt/EVOO in the crust. I let it rise in warm place for 1 hour. It rose nicely! Punched down and let it rest for 5 minutes. Rolled it out into pan and didn't prebake or anything..just proceeded from there. The crust is how I like it personally; chewy and just a nice brown. It had the best flavor even without the herbs. I can't imagine how good it is w/adding the herbs! Will make again.
This could be a good recipe, but what ruins it is the fact that the amount of flour is woefully inadequate. I was in a hurry and ended up having to take the time to add flour to the 'finished' dough, which was a gooey, sticky mess. Messy and time-consuming to try to fix it so it could be usable.
We have been on a homemade pizza craze here. I have tried 3 pizza crusts from this site so far. This one was good---but it was a little too sweet I thought! Might cut down on the sugar next time? It did make a beautiful crust, very 'deep dish' like. Also, I baked at 400 and it was fine. Came out very nice.
This pizza crust is soooo good!! I like to make homemade pizza because it is healthier for the kids. Store-bought dough and sauce has high fructose corn syrup in it. I have tried different recipes, but it is hard to find a crust that tastes great when just baking from your own oven with a metal pizza pan! I had settled for an OK recipe when I came across this one, I will never go back! My bread machine has an hour and thirty minutes dough setting. I just sprinkled in the spices when it started to mix and left it on through the whole cycle. I also used 1/2 cup of whole wheat flour and ran out of bread flour so used 1 cup of all purpose flour. I baked it at 425 degrees and baked for about 4 min. before adding the toppings. I sprayed the pizza pan with olive oil cooking spray and made a simple sauce with tomato sauce and a little paste with a little italian seasonings, pinch of sugar, pepper, grated parm. and garlic salt. There was so much flavor in the crust, I didn't want to overpower with the sauce. All the flavors blended perfectly. Thank you so much for sharing Ricardo! This is the crust I will use from now on!
Very good crust. I must say that my favorite crust uses a sponge-starter...takes a total of 3 days to make and is well worth the effort! However, this is a quick alternative that I use in a pinch. I have a tip for "MIHAELA" who said his crust won't slide easily off his peel...use parchment paper! Take a piece large enough to fit your stone (and pizza), spray it with a little cooking spray, and then make your pizza right on the parchment. Pull the parchment rather quickly to get it on your peel and then slide the whole thing on your stone...you may need to use your hand to pull at the back corner of the parchment to get it on the stone. When the pizza is finished, slide your peel under the pizza (minus the parchment)...you may need to put on an oven mit to help push the pizza on the peel. Then, just take the parchment out of the oven and throw it away! Easy and problem-free!!! I hope this helps.
This is the perfect amount of dough for a large pizza pan making a thin crust in the middle and nice medium thick edges. I decreased the sugar to 1 TB and it was the best I have ever made and I have made lots! Baked it 6 minutes on the lowest rack possible before adding other ingredients. Kept it on low rack to help ensure crispy crust. This is a must try. For those having yeast problems: Bury your yeast in the middle of your flour without letting it touch the liquid. It will work.
Very tasty recipe. I added a little parmesan to the dough and it was great. Maybe a quarter cup.
This is the best recipe for a bread machine I've ever tried! I've also made bread sticks and cheese sticks using this recipe!
This is the first pizza base recipe I have tried to make from scratch in my bread machine and it was so easy to do, won't try another. Cut the sugar down to 1.5 tablespoons as recommended and didn't find it too sweet but made the crusts tasty. Also used 6g yeast as that is the size packets you get here in the UK, rose well. Topped with the sauce from the "Pizza Sauce and Dough" recipe, mozzarella, chili peppers and mixed veggies which worked really well. Came out slightly soggy in the centre of the base using a baking (cookie?) tray so have invested in a pizza stone and will blind bake for 5-8 mins prior to topping. Brushed the edges with olive oil before baking and came out lovely, golden and crisp.
I must say this is one of the best crusts I have tried off this site. I did change it up a little. I added 2 tsps of garlic powder instead of the minced Garlic, and also added a heaping 1/4 cup of Parmesan Cheese to the dough in the bread machine. I pre-baked the crust in a 425 oven for 6-7 minutes, then topped with sauce, pepperoni, and cheese, and baked for an additional 12-13 minutes. Will definitely make again!! Thanks Richard!!
I love the taste of the herbs in this. I reduced the sugar by 1 tbs. but would either reduce more or leave it out completely next time. It yielded two pizzas. The only thing is that my oven is electric... I don't know why but even though I set the timer for only 12 minutes the first one burned. The second one was better. We liked it a lot.
My husband and I were buying our crust from a local pizzeria and then making the pizza at home...until we tried this recipe. It is incredible! We make it without the added garlic (because we have it already in the sauce (Easy Pizza Sauce) and I'm too lazy. Truly a #1 recipe. Thank you!!
This crust was delicious! I was able to put lot of toppings without the dough getting soggy like some of the other pizza dough recipes I've tried from here. The dough rises very nicely to give a thick crispy crust.
I have been searching for an easy, but good recipe for pizza crust that you could make in the bread machine. Tonight, I made this one for my husband, and it was excellent!!!! He even told me it beat any pizza we can buy in town!! Thanks for sharing!
This is SO GOOD! I doubled the oregano and basil. :)
Great dough for calzones. I added rosemary to the mix and it was delicious. Next time will try parmesan per another user's suggestion.
Good but would not say it was fantastic, the dough was extremely easy to handle, but I just found the cooked base to be far to fluffy and light. Our family preference is for a much more crusty rustic base. Very easy recipe just not quite what I am looking for.
My husband and I were looking for a quick and easy pizza crust recipe and this fit the bill. It was wonderful and we make it weekly now!
This is a wonderful pizza crust recipe. My family never liked my homemade pizza until I tried this recipe. It is very soft but also crispy on the outside. I used regular flour and I prebaked the crust for about 10 minutes. Delicious!
The best! This is easy to make in the bread machine and tastes great. I use this recipe every time I make pizza. I bake it at 425 or 450 and definitely don't have to pre-bake the crust.
I love this recipe! I had a hard time rolling it out as it was "springy", so after rolling to about the right size i pushed it into the pan. I made "stuffed crust" putting string cheese along the edges and rolling the dough edges over them. I did not bake the dough first; at 425 the edges ended up getting crispy while the middle was still doughy. Next time: I will bake the crust 5-8 minutes before adding the toppings, and keep the oven at 425. I would also replace 1/2 cup flour with whole wheat flour. The sugar level seemed fine to me. After opening my bread machine, the strong garlic smell had me worried... but once baked it was perfect.
Excellent!!! I made breadsticks with this recipe to go with spaghetti and everybody loved them.
I have been trying many different recipes for pizza crusts that can be made in the bread machine. This one is so good! Not only the taste, but the texture and it is so easy to handle and work with! I added 2 cloves of garlic for my teaspoons, but may add an additional clove next time or garlic powder, just because I love garlic so much. I just keep coming back to this recipe each time I make pizza now. My search I think is over for my medium crust pizza!!
I have been making pizza crusts lately. This one is better than some. Very tasty and the crust is thick. I followed one review with making the dough by hand instead of the machine. Thanks Ricardo for your secret formula...
Really good pizza dough; crispy crust, soft inside, very thick. First time making in the bread machine. Wanted to try without the herbs first and it still had good flavour. Left dough in machine for full "dough cycle", then let it rest for 10 min. Baked at 425 degrees like other reviewers suggested. Will definitely make again, and next time w/all the herbs.
Richard you just made my day. I have always been yeast phobic UNTIL NOW! I'm so excited, never will I make another pizza crust ever again. Thanks a mil!
I've made several pizza doughs in the bread machine and this one is my favorite! I followed it to a T. I searched Allrecipes for a recipe that had more sugar in it because I believe a good pizza crust needs it. Its not a sweet dough by any means but the sugar off-sets the herbs and garlic beautifully. This recipe is a nice, thick crust and has a great consistency. The only thing I do differently with ALL my dough recipes is put the warm water (160 degrees), the sugar and yeast in the bread machine and let it sit for 10 minutes before putting the rest of the ingredients in and starting the dough cycle.
This makes a very good crust. Raises nice and light and has good flavor. It made enough for 2 pizzas the size of my small baking stone. Very Good, will use this crust often. I made one pizza and bread sticks with the leftover dough, they were good also! Thanks.
I absolutely love this recipe- Ricardo is my hero! I teach a foods and nutrition class and this is a recipe I always use. Kids love it, it is real pizza crust with a hint of sweetness.
Good but I'm still looking for great. The pizza tastes better reheated on the stove in a covered frying pan, the bottom of the crust gets crispy and it doesn't get soggy.
I love this recipe. It made the perfect pizza. We didn't roll it out as thin as we should've, so it was thicker....but still very good. This one's a keeper! I think I may very well try to make these as breadsticks, too.
This is a good crust with nice herby-garlic flavor. The only change I made was to prebake the crust for about 4-5 minutes before I put the sauce and toppings on.
This pizza crust was very good. I ended up making 2 strombolis for me and my husband and a small pizza for my son and everyone just loved it. I'll definitely make this one again. Thanks!
We use this recipe every time we make pizza. I bake it at 400 for 15 minutes to keep the crust on the softer side. Also, I butter the edges of the pizza after it comes out of the oven as it cools, to make it look and taste even better!
I did not use a bread maker (because I don't own one), just made it by hand, and it turned out fabulous! This crust was so amazing and flavorful that truly you could eat it plain without any pizza toppings. I made a chicken and arugula pizza with crunchy dried tomatoes and a mix of cheddar and blue cheese. It really was a good mix with this crust.
The first time I made his pizza crust, I had the same issue as another reviewer with it being very soft and almost runny. I kneaded in some cornmeal to save the batch and it tasted fine. The only thing I could figure that I had done "wrong' was using regular flour vs bread flour. I made it again tonight and added an additional 1/4 cup all purpose flour (I never have bread flour on hand) and it turned out perfect. I let the bread machine do all the work and then stretched the dough out onto a very large nonstick cookie sheet covered with a fine layer of cornmeal. I didn't prebake my crust. I just topped with the usual (bbq sauce, shredded bbq chicken and extra mozzarella for us) and baked at 375 for 15 minutes. Sheer perfection. :)
Delicious! We loved this dough....it is sooo yummy. I also like to make my pizza on a peel and then slide it onto a preheated pizza stone. This dough is very soft and makes that next to impossible. Anyone have any suggestions?
I don't think I will ever try any other pizza crust for my bread machine...this one is perfect. The crust comes out so good every time and just has the perfect amount of flavor.
I thought this was excellent...my husband thought it was a bit too sweet. In compromise, I'll cut down a bit on the sugar next time, but I will definitely be making this again. Thanks for sharing!
A wonderful dough recipe! It's very flavourful and chewy and brought kudos from my non-pizza eating husband! Definitely a keeper. Thanks, Richard, for posting the recipe!
This is the best pizza dough that I have ever tasted. Especially made by a bread machine. It's easy and great tasting!
All I can say is WOW! We were so amazed on how awesome this recipe came out. I let the dough do its thing in the bread machine for the full 1 hr 30 min cycle,took it out then punched it down and kneaded a bit on a floured board, let rise for 40 more min. then transferred to a oiled bowl for storage (had to make 2 batches and take across the street). We then put the dough directly on the un-warmed pizza stones (very hard to transfer once prepared) and baked at 425 for around 20 min (watch them!). It was wonderful- will never buy pizza already made again!
We love this pizza crust! I take it out of the bread maker after 1 hour, roll it out, and then let it rise in a warm oven for about 20 minutes. Thanks for a great recipe!
This is awesome! I filled it with salami, mozzerella, broccoli (sauteed it first with olive oil, Italian seasoning and garlic) and leftover spaghetti sauce. Then, I folded it over and baked it. It was the yummiest thing I have eaten in ages.
This pizza crust is fantastic!! I followed the recipe exactly and could not have been any happier. The crust is a bit sweet but I found that to be a great contrast with some spicy sauce and pepperoni. Thanks for a wonderful recipe!
One of the better pizza crust recipes on this site. I used a garlic and herb infused olive oil that further enhanced the flavor. I love that the recipe calls for minced garlic. I pre-baked for 5 minutes before adding toppings. As another reviewer suggested, don't overload your pizza as this unfavorably impacts the final result; something I need to learn every time I make one! Next time, I'm going to use less dough for a thinner crust. When I pressed it out, it looked like it was going to be just the way we like it, but it puffs up during baking. All in all, a great recipe, so thank you for posting!
Wow! Absolutely beautiful!!This is the perfect crust for deep dish pizza. Pizza Hut look out! It is almost the same texture as theirs but definitely more flavorful due to the great blend of spices. My husband, who is a pizza critic, loves this and wouldn't have me change a thing. I forked the middle of the crust and precooked for 6 minutes then brushed with butter, garlic powder, and garlic pepper. Fabulous! Our new family favorite. Thank you!!!
Great recipe! I used half wheat flour and mixed by hand. I only let it rest 20 minutes, then shaped breadsticks and let rest another 10 minutes. I baked them for 10 minutes. They turned out fantastic! Next time I will brush the tops with a little olive oil and garlic for the last 2 minutes, and they'll be perfect!
I have tried many bread machine pizza crust recipes and this is my new favorite. I didn't have any of the problems that others complained about as far as sticking. This dough was the easiest dough I have ever handled. It rolled out beautifully without tearing at all. It cooked up perfectly. Next time I will follow others suggestions and use a little less sugar. My only criticism is that I think it would be good if the dough had a slightly more buttery taste. Other than that it is perfect! Made this again and used it for Stromboli. Used about 1.5 Tbsp sugar, otherwise followed the recipe. I did leave it in the frig wrapped up for about an hour before using it. It was the best stromboli I've ever made. Nice and fluffy, but not too dense.
Very good. Even Vanessa ilked
Yum yum yum and did I mention YUM!! Awesome recipe, I mixed and let rise for the max time. It makes a good family size crust. My family's favorite crust.
This is the best pizza crust that I have ever made. Thought it might have a bit too much garlic from the smell when I took it out of the bread machine, but it was absolutely perfect! Great recipe!!!
Was a little wet when I took it out of the bread machine, but a little flour dusting and we were good to go. Great flavor!
This pizza dough is THE BOMB!! It is really that Good!! I made some pizza pinwheel rolls and needed a pizza dough recipe so i thought i would try a new recipe! I am soooo glad I did! It is perfect in every way!!
Love, love, love this crust. It is so flavorful and so easy to work with. Will use this one over and over again!
We make homemade pizza a lot and I recently came across this recipe for the dough and its a huge hit. Its basically fool-proof if you use the bread machine and you can prep your toppings while the machine does the hard work! Because I think the crust is the best part of the pizza, we brush olive oil all around the edges and sprinkle garlic powder and kosher salt. Amazing. PS - I use regular old all purpose flour every time and have had no problems :)
Of course I would rate my own recipe a 5. Thank you all for your kind remarks. This note is a response to questions about placing the dough on a pizza stone. I have done it by first cooking the dough on a pizza pan for 5 minutes or so then transfering it to the stone. I'm open to a better idea myself.
This is a nice flavored crust. I used half white and half wheat BM flour. I also doubled the recipe and ended up with three 12 inch crusts. I probably should have ended up with four since they baked up so thick, remember to roll thin. This came out well for our pizza night but I am still on the look-out for the perfect pizza crust. Thanks :)
Great recipe! Thanks!
This pizza crust was great! I like to make my pizza on cookie sheets rather than a pizza pan. The trouble with that is usually the recipe for pizza dough isnt enough and it comes out like a thin crust pizza almost everytime. This dough turned out huge once i let it rise! Cant wait til it's done baking =)
The best pizza crust I have ever tried. So easy in my bread maker. I followed the recipe to a "T" and it came out perfect every time.
We loved this. Used fresh garlic. Do not prebake and do not cook at 475 or it will burn. I reduced the temp after a few minutes and still the bottom was burned a little, oh well tasted great. we really liked the sugar and noted that some people didn't so add it and see what you think:) thanks for the recipe
Nice flavor, aroma, and texture. Beautiful appearance too...A+
I thought I would tune in to see where the comments stood. I appreciate your continued good reviews of the recipe. A few comments: Yes the crust can be divided into two for thin crust medium pizzas. If the dough is gooy, you should try adding a little more flour until the dough forms a ball. That's basic dough making. And for all those who have added, taken away and modified the crust that's wonderful. My son likes less sugar, so halve it if you are like him. YEAST--use only instant or pizza yeast, not rapid rise. I found that they work differently We will refer to those changes as the Ascent of Man. Ricardo
Not my idea of pizza, even though the crust baked ok, my kitchen STILL smells like burnt dried herbs.
Awesome pizza crust but too sweet. 2nd time I made it I only used 1 tsp sugar and 2 tbsps olive oil and it was perfect. I also didn't mix the spices in with my crust and used it as part of the toppings instead. Most importantly I baked mine on the bottom rack at 400F. My oven cooks fast. I don't have a bread machine and this dough came in no time. I sometimes cut the dough in half to make 2 smaller thin crust pizzas. Perfect! Thanks for posting. My go to pizza crust from now on. P.S. I own a pizza peel. I had the same problem. I may try adding some cornmeal to the peel (after dusting the peel with flour.) Update from 2018... I now use 1/2 whole wheat flour and 2 cups of bread flour. Also use a cast iron pan. New oven and still cooks fast from the bottom. So cook time has changed and position also but outcome is delicious. Love the texture the little bit of whole wheat adds.
I have tried so many homemade pizza crusts, but this one is definitely the best!! So easy to make too. I made to medium size pizza's- one really thin, the other thicker. Both turned out great. This is the one I'll make from now on!!
This is Quick, easy, and makes a delicious brechetta.
Made this last night and had some then and this morning, it taste good hot and cold. I don't have bread machine, just mix in the order listed. Next time I will split the dough in half for two pan or rolled pizzas.
Excellent & easy to make pizza dough!
Wonderful, tasty easy to make recipe. I would recommend to anybody.
Wow! This was awesome! I substituted all purpose flour for the bread flour and it turned out fine. Thanks!
Dough was perfect! Husband said it was the best pizza dough I've made ever!
An avid pizza maker, I always make my own pizza crust. This recipe is great when you're short on time and it turned out AMAZING! Everyone loved it!
Works great in the bread machine. Didn't use the spices but it tasted good, different from usual dough recipe.
Impressive Crust!! I used this with the BBQ Chicken Calzone recipe and it was to-die-for!! I did add some Parmesan to the dough and used a stand mixer to do the grunt work (dissolving yeast & sugar in H20 first). Baked on a stone; no problems with sticking... this guy's a keeper!
This is my first homemade pizza crust and it turned out beautifully. Very yummy. Next time I'll double it and use the rest for breadsticks. Very easy and very good.
Oh boy is this crust good! This is the best one that I have tried from this site so far! It's crispy on the outside and soft and chewy on the inside! I'll be making this one a lot! The only change I made was that I had to turn the oven down to 450 so it wouldn't burn. Thanks for sharing!
Great dough recipe! We had it with homemade pesto (frozen from last summer), ground turkey and goat cheese. I substituted one cup of whole wheat flour and added a couple extra tablespoons of bread flour (the dough was looking very wet in the machine). 2 garlic cloves did it for me, and I'd agree the sugar could easily be cut down to 1-2 tablespoons. Very nice and herb-y. I'll make it again!
I LOVE this recipe. It is a favorite of the whole family, and I give it to everyone! I like to add more garlic and herbs for a stronger flavor, and I also found that I prefere mixing the dough in my Kitchen Aid rather than in a bread machine.
My family loved this dough. I've had hit or miss luck with homemade dough in the past, but this worked great. It was so soft and chewy! I pre-baked it 5 minutes at 425, and then 8 more minutes with the toppings on. Next time I don't think I'll prebake it, as I think it would have been ok. I can't wait to make this again!
Love this recipe. Like to make my own pizzas, more healthy. If you use bread yeast in the jar, only 1 tsp is needed. My son between jobs worked in a pizzeria and works the dough for me, loves the way this handles! If using a stone perhaps cornmeal on the base would let it slide easier. Also too much veggies and cheese can make the crust soggy (another tip from my son). We love a thin crust and this really fills the bill. My favorite now!!!!
I loved this recipe. I did add some extra flour, because the dough was sticky. I have used this for both pizza crust and breadsticks. It works great.
1.5 TBS sugar brush olive oil on crust before baking smells very garlicy as it's rising! Had to add about 1 cup flour b/c it was so gooey...not sure why made two pizzas and am freezing them.
This pizza dough was very easy to make and it came out of the bread maker easily and was ready to go. However, I think I was pampered with the New York Italian Pizza Dough on this site, because the flavor did not meet expectations. I think the difference was that the New York one lets the dough roll around in 2 tbs oil, rather than baking it into the dough. I'll be sticking with the other recipe, takes a bit more work, but the flavor of the crust is beyond worth it.
The first homemade crust that I actually am completely happy with! Was able to roll it very thin--used this recipe for our grilled pizzas and when they came off the grill it was crunchy in all the right ways! I do not have a bread machine so I had to do some tinkering--and clean my kitchen after I was done! Without the bread machine I needed probably about a cup extra of flour to knead in--but it was delicious!
Family loves the recipe. If you wanted a thin crust, you could use the rest of the dough for breadsticks. Followed the recipe and let stand 30 minutes after the mixing part and also let cook about 5 minutes before adding the sauce and toppings.
Made this with Barbeque Chicken and Red Onion pizza recipe as the topping. So very delicious! I cut the sugar to 1 Tbs. Turned out a little sticky (I think because it sat in the bread machine for a little bit extra after the dough cycle had ended).
This was very easy and absolutely perfect!
This recipe is a good base for a crust recipe. It was okay, but nothing spectacular like the other reviews say. This crust should definitely be pre-baked before adding the toppings. I followed the directions and had a very doughy bottom of the crust, but very brown edges. I had to bake another 15 minutes before it was edible. I could hardly taste the garlic or the berbs.
I liked this crust as it was very easy to make via the breadmaker. I will definitely make it again but without the sugar as I though the dough was too sweet for a pizza crust.
Homemade pizza has been a family favorite for years. I misplaced our recipes and have been trying new crusts....this has become our new favorite. The texture is fantastic and the garlic gives it a sweetness that most other recipes lack. I would make the crust to eat alone, it's that good.
This is the BEST pizza crust recipe, and I've tried tons of them. Only change I made was to decrease sugar to 2 tablespoons b/c 3 seemed like alot. YUMMY!
I heeded other reviewers advice, and only did 1/3 of the sugar called for. Turned out great!! I was surprised how good it was! I want to try using this recipe for rolls next time!
Delicious! The first few times I made this, I used all-purpose flour, and sometimes mixed in some wheat flour, and it was pretty good. Maybe 4 stars. But, I made it last night with the bread flour and it really made the 5-star difference! So yummy! I'd recommend pre-baking the crust before you add the toppings. Just for 4 minutes or so.
we have been using this for about six months now and we love it. We use regular all purpose flour and have to use more than the recipe calls for but it is really good !! Thanks for a great recipe.
This was tasty and I love the ease of making it in the bread machine. However, with my bread machine, I add the ingredients as recipe calls for: let the primary ingredients mix about 10 minutes, then add the oregano and basil (plus a couple other italian seasonings...).
I gave this a four only because I always have to add an extra half cup of flour. When I do that, it's great.