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Recipe Reviews 1 review
Jay's Signature Pizza Crust
I've been using this recipe frequently for the last few years. It makes a great pan pizza, and a pretty good thin-crust pizza, too. I had tried out other recipes that turned out fine when fresh but that got tough or gummy when I re-heated the leftover pizza for lunch the next morning. This recipe makes the best leftover crust I've yet had. I have successfully used 1/2 whole wheat flour and 1/2 all-purpose flour for a more substantial crust, and it works very well. I usually let the bread machine mix up the dough for me (though I usually have to add 1/4-1/2 cup more flour) and then pat or roll it out. I especially like baking it on a stone, but it works fine in a regular pan, too.

2 users found this review helpful
Reviewed On: Aug. 26, 2012

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