I have tried a lot of different recipes for pizza crust before and this one is tops. I will say before I start that the first time I made this recipe I followed the directions as written except I got busy during the 10 min rise time and it ended up being more like 30 or 40 min. It turned out so good that I decided to just stick with the extra rise time, each time I've made it. This makes a lot of dough. I usually double the batch and freeze half of it. Mine has always come out thick like a deep dish pizza, however, it's not to dense. My husband raves about how good the pizza is every time I make it. Says it's better than any where we could order in or get take out from. My most recent experiment with this recipe was to try and make it a little more healthy. So I used one cup of whole wheat flour and a cup and a half of spelt flour, I double the batch so the other 2.5 cups were A.P. flour. It really worked well and I think next time I'll just do away with the A.P. flour all together. Additionally on my last experiment with this recipe I also substituted the sugar for honey. It worked out quite nicely. If you don't want a thick crust then you can just cut the rise time or let it rise and then just spread the dough out real thin. If you want it thin you can probably get almost 2 pizza out of the recipe as listed.
Thank you Jody for sharing this very tasty recipe.
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I have tried a lot of different recipes for pizza crust before and this one is tops. I will...