I've made homemade pizza crust for years, but the recipes I have used were more "bready" and less crispy. This however tastes like an authentic pizzaria pizza crust. Chewy along the edges, crispy on the bottom. And don't let the refrigeration/tossing parts put you off. You just have to plan ahead to get it in the refrigerator long enough. And I didn't "toss" it... I just held it on both fists and let it stretch out from its own weight, while I moved my hands around the edges to keep it round. It was really just as simple as any other crust I've ever made, but I really liked the texture and taste better.
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I've made homemade pizza crust for years, but the recipes I have used were more "bready" and...