"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." — MEBV
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1 1/2 cups
warm water (110 degrees F/45 degrees C)
1 3/4 teaspoons
active dry yeast
2 1/2 cups
whole wheat flour
ground black pepper
dried basil leaves
dried rosemary, chopped
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! :)
very sticky difficult to work with. Had to add at least another cup of flour.
The dough was sticky and hard to work with but the final product was delicious. It was my first success with pizza dough.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pizza Crust Fantastico
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 121
** Calories from Fat: 19
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