Valentino's Pizza Crust
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
directions
- Stir hot water, sugar and dry yeast until blended.
- Add oil, salt and flour.
- Stir until mixture forms a soft ball.
- Let rest 5 minutes.
- Roll out on a pizza stone.
- Top with your favorite pizza sauce and toppings.
- Bake 400* 15 minutes or until golden brown.
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Reviews
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This crust is awesome as pizza crust, but sometimes when I want doughnuts, I break the dough into little balls, form into flats, and fry into a delicious doughnut tasting treat. Sometimes I make a glaze for them, and sometimes I butter them and coat them with cinnamon and powdered sugar...So yummy, no need to make actual doughnuts because they taste so much like them. These are also great fried and made into garlic bread with melted mozzarella cheese. Thanks for the recipe=).
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I've been using this recipe for a few years now, thanks to KCShell. I find that it doesn't rise that well when I make it, but using it as a thin crust seems to really work out well. It's been a hit with my family and friends, and so I make it atleast once a month. Sprinkling cornmeal on a greased baking sheet adds a wonderful texture to the crust.
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I was so excited to see a recipe from Valentino's; I grew up enjoying their wonderful pizza's (yea- bbq!) and the delish Val's spaghetti sauce. Unfortunately, this recipe is nothing like the Valentino's that I've been to, both in Kansas and in Nebraska. Super easy to make and I appreciated that it was oven ready in less than 15 minutes, but the crust was flavorless and pale (couldn't cook it any longer as my toppings were already starting to burn!). Sadly, we will not be trying this again, but thank you for posting and thanks for the memories!
RECIPE SUBMITTED BY
KCShell
Kansas City, MO
I am a special education teacher for the birth to three crowd! I love my job!
My husband and I have 4 teenage daughters. He is so great--he keeps the 5 of us in balance..which isn't always the easiest job in the world!
My picture came about while I was in college a few years ago. I was going crazy with tons of homework but felt compelled to make the family breakfast. I wasn't paying any attention to what I was doing and when I looked down, the eggs were smiling up at me!
For some reason, I just love that picture and I don't really want to change it to a photo of myself.
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Sometimes I feel like we are an onion obcessed society! Start looking at labels! You would be surprised at how many boxes and packages contain onion in some form.
That's okay....I make most things from scratch--which is probably better anyway.