Wow. Best crust ever. I've made other recipes from this site and others. You would think using the longer recipes that require you to rest and let rise, punch it down etc. would be a better option, but i not even necessary. I made some adjustments bad on trial and error. I used a thicker pizza pan lightly sprayed with oil. I used 1Tbsp only of garlic oil, instead of 2T . I think its important to really have yeast that has about an inch of foam on top, be patient and have fresh packet. I poked it with a fork and at 325 in my oven, it worked perfectly. After about 20 minutes, it was browned lightly with amazingly even baked fluffy crust.
My favorite is 1T softened butter and 1 1/2 T garlic bread seasoning spread over the crust. ( don't use too much!) Fresh diced tomatoes, and fresh mozzarella , sprinkled with basil and black pepper before and after baking.
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Wow. Best crust ever. I've made other recipes from this site and others. You would think using...