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.
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I've been using this recipe frequently for the last few years. It makes a great pan pizza,...