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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 0.8g | ||
| 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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Browse similar recipes by category
- 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: Chef #602763
On Mar 14, 2009
These were perfect for the night I had a evening meeting at school. I made up a batch and divided it into three individual crusts instead of two. I prepped all of the toppings and left it with baking instructions. By the time I got home the family had eaten and they loved their individual made to order pizzas. Unfortunately, there were no leftovers so I warmed up some soup. I'll be making these again soon!
From: Marsha D.
On Feb 21, 2009
Excite recipe! I used one of the pizza doughs for making breadsticks and they were wonderful dipped in Papa John's Pizza Sauce and I used just enough of this sauce over the bottom of the other pizza dough. The crust was nice and thin and even crunchy. My toppings were Italian Sausage, onion, green bell pepper, black olives and fresh sliced mushrooms with Mozz. cheese. The baking time was right on for the temp being 450' as stated. I also used Italian Dressing Seasoning Dry Mix for the store brand Italian season as I keep this on hand at all times. This will be one of our favorite pizza crust from now on. THanks for sharing the recipe 
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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