A great pizza base recipe that you can use right away or freeze for later. Top the base with a pizza sauce and your favourite toppings to make a pizza your whole family will enjoy!
Pretty darn good! If you aren't baking on a pizza stone, you should pre-bake it a little before putting on toppings or the middle will be under-done. - 09 Aug 2002 (Review from Allrecipes USA and Canada)
Jay thank you so much for an EXCELLENT thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside! The only personal perference additions I did were: I added Italian Seasoning, garlic powder and onion powder along with the salt/oil. And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal. They came out of the pan very easy onto the cutting board. It was easy to make this. Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more. Adding about a 1/2 cup grated parmasean cheese to the dough is great with the seasonings. I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides Also sometimes string cheese rolled in the crust makes the kids happy too. - 20 Nov 2004 (Review from Allrecipes USA and Canada)
I had been looking for a pizza crust similar to Pizza Hut pan style and this is the closest and best so far! It definitly makes 2 crusts unless you have a huge pizza pan. And the trick to getting a crisp bottom on your crust is to bake it on a lower rack in your oven so your crust bakes before your toppings burn. - 12 Nov 2002 (Review from Allrecipes USA and Canada)