Artisan Pizza Crust
Angela Smith 03/85/2019 03/27/2019
This is now my go-to pizza crust recipe. It has come out perfectly every time. A good crust by any standard!
Lisa 09/245/2019 09/03/2019
I love pizza but haven't had a decent one in many years because I"m allergic to gluten and am plant based. This was one of the best pizza's I've had in a long time. I made some homemade sauce, cashew (vegan) ricotta, and topped with artichokes, capers, mushrooms and diced red peppers and it held up really well even with all of those dense ingredients. The only thing I swapped out was the sugar I used coconut nectar because I don't use sugar. It was my first time making my own crust and it turned out great! It will definitely be my go to. :)
Tj 09/253/2018 09/11/2018
Made this with parchment paper the first time and loved it. The second time I used aluminum foil and it stuck badly, so I don't recommend using aluminum foil. The third time I made it I doubled the recipe to make a thicker crust and it came out amazing.
Evelyn 06/161/2018 06/11/2018
I've just made this pizza crust for the first time and am pleased with the results! I like the method that pre-bakes the crust so that it doesn't have to bake with too long with the toppings on it. I didn't have a pizza stone so used a cookie sheet with parchment paper. I will definitely be making this recipe again.
Brianna 10/298/2018 10/26/2018
I come to this website for recipes almost daily, but this one really let me down. Crust stuck to the paper. After spending forever cutting the bottoms off I was left with a bland overly chewy crust that got soggy with sauce.
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