Beth's Pizza Crust

From: Insolent Muffin

On Jul 30, 2008

This was my first try at making a pizza crust, and it was perfect! I cut the recipe in half and pressed it into a 9 inch pan, then baked it for 5 minutes, added toppings, and baked for another 10. Thanks for the yummy recipe!

From: KansasChef

On Jul 28, 2008

My family said this recipe made the best homemade pizza yet! I did pre-bake the crusts, and use a tad of cornmeal as spaceoops suggested, to make it crisper. Also, we like thin crust, so I doubled the batch, and used it to make 3 pizza crusts. It worked out perfectly. Thank you!

From: spaceoops

On Dec 30, 2004

Very easy, quick recipe. I ended up with two thin 16" round and one thick 9"x13" crusts from doubling the recipe. I baked the crusts before adding toppings for 5 min at 450F to make sure it would be done in the middle. When baking the pizza, the edges tended to brown far before the middle. I used foil to protect the edges from burning and left the temp at 450F until the middle was golden brown. To make them crispy, I sprinkled cornmeal onto olive-oiled pans before spreading the crust.

From: Susie in Texas

On Sep 11, 2004

This recipe worked perfectly. I am thinking that maybe the reviewer who rated this recipe one star could have measured the water incorrectly because this dough does not come out like paste. It is a bit sticky(as most doughs are), but I kneaded it on a floured surface for just a few minutes and let it rest for 10 minutes afterwards. It worked very well on my 16-inch baking stone. I used recipe # 90229 for my topping. The crust rose slightly and browned very nicely. It tasted much better than any I have had from a pizza shop. This one is definitely a keeper for me. (This is a revised review to correct the recipe # for the topping I used)