I don't know how others rated this so high because if you follow the instructions exactly, it leaves a very sticky dough that is IMPOSSIBLE to make into a pizza crust. I gave it 3 because it is a good base. It needs 1/2c more flour to make manageable. It also needs at least 1 tsp garlic powder to make it delicious. In addition, pizza crusts NEED a pizza stone to eliminate sogginess. Bake at 425 for 10 minutes on the stone and the pizza come out to perfection. With these changes, this crust was really very good and my husband said he wouldn't mind me using this recipe again. Thanks!
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I don't know how others rated this so high because if you follow the instructions exactly, it...