As a Chicago pizza snob, I never buy frozen pizzas and rarely eat at any national pizza chains so my homemade pizza has some big shoes to fill. This crust, while better than others, doesn't stop my search for a go-to pizza crust recipe. It just doesn't have the chewiness that it promised and is a bit bland. After making it a few times, I prefer it with added spice per other reviewers' suggestions (I add 1t Italian seasoning, 1/4t garlic powder, and increase sugar to 1T). Maybe it depends on pan size/thickness, but it doesn't need pre-baking to cook through (and my try at pre-baking just made it drier) as been suggested. I have a feeling the crust I crave needs a lot more oil (which negates the healthier homemade version I'm going for so haven't experimented with that yet), bread flour instead of all-purpose, and a pizza stone. Overall, this is a good crust that I'll make occasionally until I find my perfect recipe.
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As a Chicago pizza snob, I never buy frozen pizzas and rarely eat at any national pizza chains...