"Tasty pizza crust! Dough may be frozen after being rolled out to use at a later date. Cover it with the toppings of your choice." — Susan
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warm water (110 degrees F/45 degrees C)
3 (.25 ounce) packages
active dry yeast
grated Parmigiano Reggiano cheese
This is the best and easiest recipe I've seen for pizza crust. Just remember to make sure you have flour before you start the yeast in water. If you have kids, you might want to cut down on the oregano.
This recipie is horrible. If you want to change the quantity, the recipie wont change so watch out for that!
This recipe is perfect. The crust always turns out like the Pizza places back home in New York. I make this every time I want Pizza. Best of all you get enough dough for three sheet pans. It freezes great. Just be sure to coat with olive oil before proofing in the fridge. Otherwise it will stick to the back.
This was good, but I think next time I'll use vegetable oil in place of the olive oil. But a good crust. I pre-baked and I liked the texture.
This pizza crust was great!!! We didn't want to make all the crusts at once, so we made one and froze the rest of the dough to use later. We froze it in balls and then rolled it out after it was thawed, and it worked good. Thanks for a really good recipe!
This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt, pinch of sugar, pinch of oregano), fresh mozzarella, peccorino romano, fresh basil, and a little black pepper. The pizzas were absolutely divine, with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust!
Perfect crust and really easy. Use the sauce recipe that follows with this crust and you will never order out pizza again. We make enough sauce and crusts for about 10 pizzas then freeze them in serving sizes. Shred enough motz for all those pizzas and freeze in serving sizes and you can make delicious pizza to your liking more quickly than they can deliver it!
We are on our 2nd half batch of this crust. I get 4 12in crust out of half a recipe. I roll out the crusts onto the pans, cover with plastic wrap and tin foil and then freeze. When we want pizza we just grab one out and put the toppings on and stick it in the oven! Halfway through cooking time I do slide the pizza off the pan and right on to the oven rack because we like a crispy curst. The crust is great and smells like pizza heaven. At first when I read the directions I thought... I don't want to put it in the fridge to rise! Then I watched a Good Eats with Alton Brown and he said the best way to let a pizza crust rise in slowly in the fridge. My dough still tripled in size in just a few short hours in the fridge!
* Percent Daily Values are based on a 2,000 calorie diet.
Pizza Crust II
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 103
** Calories from Fat: 15
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