Quick-and-Easy Pizza Crust
We call for bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour.
Recipe by Cooking Light June 1997
We call for bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour.
This recipe was so easy and good. I think that I accidentally added too much flour, but the crust turned out well anyway. I used instant yeast and that made the whole thing even quicker.