Pizza Crust Fantastico Recipe - Allrecipes.com
Pizza Crust Fantastico Recipe
  • READY IN ABOUT hrs

Pizza Crust Fantastico

Recipe by  

"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 Edit and Save

Original recipe makes 2 pizza crusts Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Pour warm water into a small bowl. Dissolve honey and yeast in water. Let stand until creamy, about 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 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 extremely sticky, almost more like a batter than a dough at first. I added 1/2 cup more each of all purpose and wheat flours, and then added more flour as necessary while kneading to make it smooth. My husband just has sauce and cheese on his half, while I topped mine with sauce, thin sliced roma tomatoes, broccoli, and mozzarella cheese. It was fantastico! :)

 
Most Helpful Critical Review
Mar 20, 2004

very sticky difficult to work with. Had to add at least another cup of flour.

 
Aug 11, 2003

The dough was sticky and hard to work with but the final product was delicious. It was my first success with pizza dough.

 
Jun 13, 2003

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 crust. This one was excellent. A little spicy for my taste buds with the quantity of pepper in it so next time I'll half it.

 
Jul 11, 2003

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 they liked it.

 
Mar 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. I made a thin crust pizza and the crust was crunchy yet easy to bite. Because my sauce has all the herbs in this recipe, I did not add them. Instead, I added Spanish Cracked Anise. (Penzy's.com) After making the pizza crust, I had more than half the recipe remaining. Because of the quantity yeast, I let it rise in a breadpan and baked it as a loaf of bread.(30 min @ 350 degrees.) It turned out a beautiful loaf that is light to eat and very flavorful. Made great toast with butter. I intend to use it for Garlic bread, Bruchetta and croutons.

 
Dec 17, 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.

 
Sep 05, 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 make this again, only I will cut back on that particular spice. Thanks.

 

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Nutrition

  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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