Boboli Pizza Crust
photo by PaulaG
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
3 pizza crusts
ingredients
- 1 (8 g) package dry yeast (for faster rising use 1 tablespoon yeast) or 2 1/4 teaspoons dry yeast (for faster rising use 1 tablespoon yeast)
- 1 teaspoon sugar
- 1⁄4 cup warm water (105 F)
- 2 1⁄4 cups water (105 F)
- 6 tablespoons olive oil
- 6 cups flour
- 1 1⁄2 teaspoons salt (can use 1 teaspoon)
-
TOP OF CRUST
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon thyme or 1/8 teaspoon rosemary
directions
- In a bowl, dissolve the dry yeast in 1/4 cup warm water (105 F is a perfect temperature) with 1 teaspoon sugar; let sit for 5-7 minutes, or until foamy.
- Add in the rest of the ingredients; mix well.
- Turn out on board and knead for 10 minutes.
- Place back in bowl, covered with a damp towel, and let rise for 34-40 minutes.
- Divide dough into 3 parts, and place in 3 olive oil-coated pizza pie pans; dimple dough with fingers.
- On top of dough, sprinkle a very small amount (approx 1/8 tsp each) of the following ingredients: Kosher salt, fresh ground black pepper, chopped rosemary OR thyme.
- Let dough rise 50-60 minutes.
- Bake at 350 degrees for 25 minutes.
- The baked crusts can be frozen and reheated at a later time.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I don't know if I measured some of the ingredients wrong or what, but when I had mixed all the ingredients for the crust together, the dough was still very sticky. I probably added 2 more cups of flour before the dough was not sticking to the bowl, my hands and the countertop. Anyway, it tastes very good, and I will make this again, just not expecting to use only 6 c. of flour. Also, I used 3 c. of bread flour (and 3 c. white flour of the original 6) since I needed to use it up.
-
What a wonderful, perfect crust -- WOW. I used this recipe to make the crust for The Queen of Pizzas (Gourmet Shrimp Pizza) recipe 176323. I made it the night before, cooled and wrapped it in foil. The pizza was then assembled the next day and placed on a crisper to bake. The crust was crunchy and delcious. This is definitely a keeper in my book.
-
It seems everyone but me liked this pizza recipe. It seemed too tacky in which I kept needing to add flour. I also feel that it wasn't airy enough for me, a bit doughy. It was however one of the better crust recipes that I have tried, and believe me, I've tried a few. I think I will try this again, but increase and change the flour to bread flour and add a bit more spices.
see 4 more reviews