Beth's Pizza Crust

From: Miss Lucky

On Sep 29, 2009

We Loved this crust. I always make my own and when I fell short on time I decided to give this a try. I omited the sugar and added garlic powder and Italian seasoning. Made one tasty deep dish pizza. I cannot believe I've been spendng so much time making dough when all I had to do was throw it all in the mixer. I needed for a few minutes and rested for about 10 minutes. Thak you for sharing this gem of a recipe!

From: Larawithoutau

On Sep 21, 2009

Made this with the Great Buffalo Chicken Pizza. I subbed 1/2 c. whole wheat flour for the regular flour. Also put some cornmeal on the pizza stone before laying the crust on the stone. Didn't change the flavor, but gave it that nice texture. Quickest scratch pizza dough I've made to date. Thanks for the post!

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)