This crust is so good that I have been making pizza at least twice a week for the last month - seriously. I have used regular flour, bread flour, wholewheat flour - even tried some rye flour for one pizza. My favourite is the regular flour, but if you like the crust "doughy-chewy", go with bread flour and you will not be disappointed.
I halve this recipe to make one pizza. To make it even better, I like to add 1 tsp each of garlic powder and basil to the dough when I am adding the salt and oil. Sprinkle the oiled pizza pan with cornmeal. Once the toppings are on the pizza, stir a bit of garlic and basil into some oil and brush along the crust. Sprinkle that with cornmeal. Makes a super crispy crust that melts in your mouth.
Was this review helpful?
11 users found this review helpful
This crust is so good that I have been making pizza at least twice a week for the last month -...