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Pizza Crust Fantastico

Pizza Crust Fantastico

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 40 m
MEBV

MEBV

This crust I developed after many rounds of dough. It has become a weekly favorite! Its rosy color is from the sauce, and the chewy/crusty dough is a real treat! When baking, I like to use a pizza stone, but a perforated pan works well too.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Pour warm water into a small bowl. Dissolve honey and yeast in water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the all-purpose flour, whole wheat flour, corn flour, salt, black pepper, oregano, basil and rosemary. Add the yeast mixture, tomato sauce and olive oil; stir well to combine.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 450 degrees F (230 degrees C) place pizza stone in oven if one is to be used.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds, cover and let rest for 10 minutes.
  5. Roll the rounds out to crust size. Spread crusts with desired pizza sauce from the center outward and cover with desired toppings. Bake on preheated pizza stone or on lightly oiled pizza pans until cheese is bubbly and golden, about 12 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MEHUNGRY98
25

MEHUNGRY98

5/20/2005

YUM! This crust is amazing. I couldn't find corn flour, so I used threw some corn meal in the blender to make it more fine, and used that. The dough (as other reviewers have said) was extremely sticky, almost more like a batter than a dough at first. I added 1/2 cup more each of all purpose and wheat flours, and then added more flour as necessary while kneading to make it smooth. My husband just has sauce and cheese on his half, while I topped mine with sauce, thin sliced roma tomatoes, broccoli, and mozzarella cheese. It was fantastico! :)

schmerna
22

schmerna

8/11/2003

The dough was sticky and hard to work with but the final product was delicious. It was my first success with pizza dough.

EVERGREEN196
20

EVERGREEN196

6/13/2003

This is one of the best home made pizza crust recipes that I've ever made. My husband just loved it, he just holds his breath when I make home made pizza because I can never seem to get a good crust. This one was excellent. A little spicy for my taste buds with the quantity of pepper in it so next time I'll half it.

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