I really like this recipe a lot - I will not buy store-bough pizza crusts again! I made a couple of adjustments - some due to preference and some for my breadmaker. I used all whole-wheat flour - 3 1/4 cups and I usually have to add an additional 1-2 tablespoons of water during the kneading phase to get the dough the right consistency. I use a teaspoon of honey instead of white sugar, and sometimes I add a tablespoon of Italian seasoning to the mix. Set the breadmaker on the dough setting, and this makes enough for 2 large thin crusts. I bake the crust for 5-6 minutes at 475 degrees, then add topping and cook for another 10-12 minutes. I usually use 1 crust and freeze the other for the next week. To thaw, I put it in the fridge for a day & let it set on the counter for 30 minutes before using. Seriously, after making this, I see no reason to buy dough or crusts anymore!
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I really like this recipe a lot - I will not buy store-bough pizza crusts again! I made a...