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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (112g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning |
||
| Calories 284 | ||
| Calories from Fat 49 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 407mg | 16% | |
| Potassium 96mg | 2% | |
| Total Carbohydrate 50.5g | 16% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 2.3g | ||
| Protein 7.4g | 14% | |
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Boboli Pizza Crust Clone
SERVES 6 , 2 crusts
Ingredients
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1/2 teaspoon italian seasoning
- 2 teaspoons parmesan cheese
- 2 teaspoons active dry yeast
- 2 teaspoons parmesan cheese, to sprinkle
Directions
1
Add all ingredients (except second parmesan cheese) to breadmaker in order listed by your manufacturer.2
(put the garlic down inside the flour so it does not slow the yeast) Set breadmaker on dough setting.3
When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.4
Bake 5-10 minutes at 450 F until light brown.5
Cool.6
Wrap tightly in foil and freeze.7
(or use).
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- Course > Breads > Yeast
- Course > Main Dish > Pizza
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings
- Occasion > Novelty > Copycat
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: jellyko
On Oct 3, 2008
added the romano/parmesan into dough.... rolled out to pie and rested to thicken. I topped 2 with pizza sauce, cheese and pepperoni and 2 with alfredo sauce, cheese and meat....(bacon or chicken)... was soooooooooooo good... baked at 480 for 18 min or so... was so good love this crust....... will stick to it from now on
From: maha o' two
On Sep 5, 2008
Yum, yum! This was very good. If using a pizza stone, I'd remove the pizza after baking. I left it on and the crust got very hard.
From: WJKing
On Nov 12, 2002
This crust has GREAT flavor! I don't own a breadmaker, so I just mixed this by hand, then let rise till double, punched down, rolled out onto the stones...and let rise again. I baked the crusts 8 minutes, then placed the toppings on & baked @ 425 until done. YUMMY! The crust was rather dry (the part w/ no sauce & cheese - not the whole crust) - so I think next time I'll brush on some olive oil before baking. This one's a keeper! Thanks so much for sharing!
From: Charlotte J
On Aug 26, 2002
This is a very GOOD pizza crust. I used a 12-inch and 14-inch pan with this recipe and next time I will increase the recipe by 1 1/2 times for a thicker crust. This would also make very good bread sticks dipped in melismak's Pizza Sauce #38125. Oh yes, I had an air bubble in one of the crust. So I'll poke some holes in the crust before I pop it in the oven next time.
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