58 Reviews of Boboli Pizza Crust Clone

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.

From: Brenda.

On Jan 13, 2008

This recipe is delicious. I whipped up a couple of pizzas for the Packer Game today. Like a few others noted I also mixed by hand and let rise about 35 minutes until doubled. I took a few tips fron Charlotte J and WJKing. I made 1 and 1/2 recipe for 2 pizzas so I would have a thicker crust. I poked with a fork a few times as I too had a few air bubbles and then brushed the entire crust with olive oil before sprinkling on the parmesan cheese. After 5 minutes of baking I brushed just the outer edge again. I baked an additional 3 minutes and even though the crust was a bit thicker, I caution against being tempted to bake it much longer. My crusts were just very lightly browned around the edge when I topped them and baked them. I baked just until the cheese was a light golden brown. The crust turned out perfect and there was no need to grease the pan as it did not stick at all. Thanks so much for sharing, this was my 1st attempt at making a homemade pizza crust and we were all very pleased. Nick's Mom

From: touchdown6

On Apr 9, 2006

This pizza crust is excellent - it really does rival a restaurant type crust. I used a food processor to make the dough, did the first rising and shaped one medium to large round plus 4 personal pan size pizzas. I bake mine on a silpat mat and the texture is great! Love the recipe and highly recommend!

From: pattikay in L.A.

On Feb 4, 2007

This makes a nice sturdy pizza crust with good flavor, just like Boboli - better actually. It perfectly filled out a 15" round baking stone. Watch baking time - for a prebaked crust, 10 minutes at 450 made mine pretty browned on top, but it was great anyway. Thanks for posting!

From: Laura in Texas

On Jun 17, 2003

I have tried at least a half dozen crust recipes and this one has been the best as well as easiest! It has a chewy texture with a crisp crust when baked on a pizza stone. Thanks for posting this!

From: KC_Cooker

On Nov 25, 2007

This pizza crust was super easy and delicious! I made it in to one large pizza crust because we like to have a thicker crust. I can't believe how easy the dough was to shape. I did put a little bit of olive oil on my hands so it wouldn't stick so bad. I will be using this recipe from now on. Thanks for sharing it!

From: Hi-desertKath

On Jan 19, 2009

This is the best pizza dough ever! Like some others, I don't use a bread machine so I used rapid rise yeast and mixed it with the dry ingredients. Then I added cold water (because I forgot to warm it), the oil and garlic. I let it rise over a bowl of warm water, punched down, kneaded a few times and put on cooky sheets. I let it rest then stretched it out, let it rise a bit, poked it with a fork and baked it. I used one right away and froze the other. My husband said it is the absolute best ever. I agree!

From: xyzwyatt

On Mar 21, 2004

This was really good. It made one nice size pizza for us. We're going to try bread sticks out of this next time!

From: Sadlbum

On Jan 13, 2004

I prepared 1 crust on my stone and 1 on an airbake sheet. Both were very good. Although the crust on the airbake was more crackerlike, (maybe I overcooked it), the one on the stone was exactly like a Boboli crust. Excellent recipe for a thicker style crust. Thanks!!!