This makes a good pizza dough, particularly if you add some seasoning to the flour and salt. I added a tablespoon of Italian seasoning and used half whole wheat pastry flour in place of all-purpose. Next time I'll probably use all wheat. It's incredibly easy to prepare, which is always a good thing. We made mini-pizzas, and baked them on a pizza stone. They came out great.
This is absolutely my family's favorite crust! It's great with some spices added to the flour. It can even be frozen: a single batch will make 4 mini-crusts. Pre-cook them for 10 - 15 minutes, cool & stack with pieces of wax paper separating the crusts. Double bag in a gallon size zip-top bag & freeze. To use later, thaw at room temp, add toppings & finish baking. (These are great for a quick meal or for school lunches!)
This was so yummy! I did tweak it slightly by making it with 1.25 cups white flour, 3/4 cups whole wheat flour, and the suggested modification of 1/4 cup wheat germ, but I made the rest according to direction. We like a super thin crust so I was able to get it to 12-14". When I baked it on a cookie sheet, it came out nice and spongy. Then I put it directly on the grates and it crisped up nicely, too, so this is a very versatile dough. My husband (who likes plain-jane white dough) ranted and raved about it, too!
Very easy, and the crust comes out perfect. I substitute whole wheat for some of the flour.
Wonderful! My husband and I love it. The olive oil on the outer crust makes it crispy and delicious. I like to sprinkle a little garlic powder on the crust before adding the toppings. Yum.