Having grown up outside of NYC and living in NYC for almost 25 years I know good pizza. When I moved to PA I couldn't find a good pizza so I had to learn to make my own. This was the first recipe I tried and I wasn't disappointed. This makes a crust better than many NYC pizzarias. I've played with it a bit like adding whole wheat flour, gluten, honey, various spices and it always turns out great. It's just a matter of what I'm in the mood for at the time. I'm making it again tomorrow night and I'll be making a whole wheat crust with some basil and garlic, with of course pizza sauce and mozzarella topped with pepperoni, more garlic, mushrooms and broccoli. I'm salivating just reading this because I know it's going to be great. This crust always turns out well. Should I try some bread flour instead of regular flour? Do I want to take the risk? Hey, why not. This crust is so easy to make in the bread machine, if it doesn't turn out well I'll just make another batch.
Tip: If you're going to make a whole wheat crust replace 1 cup of the flour with whole wheat and add one tablespoon of gluten otherwise it won't rise properly.
Was this review helpful?
0 users found this review helpful
Having grown up outside of NYC and living in NYC for almost 25 years I know good pizza. When...