Crisp and Zesty

In the Connor quest for the perfect pizza dough, we have seen gummy, cracker-like, thin, chewy, burnt, raw underneath with blackened cheese, but we have yet to come across the perfect crust that is crispy with a nice yeasty (but not-too-yeasty) and chewy upper. I like lots of sauce, my family likes skimpier sauce. We all like lots-o-cheese.

I want to try this recipe http://www.101cookbooks.com/archives/001199.html and hope to soon. In the meantime, we've been using a Boboli copycat. I like the zest, my husband likes the crisp. All are happy.

Boboli Pizza Crust Clone
1 cup water
2 T EVOO
1 t minced, dried garlic
1 t salt
1 T sugar
3 cups AP flour
1/2 t Italian seasoning
2 t Parmesan Cheese
2 t active dry yeast
2 t parmesan cheese, to sprinkle


1. mix 1.5 cups of flour, garlic, salt, cheese, italian seasoning in Kitchenaid with wisk
2. Proof water, oil, sugar, and yeast until foamy
3. add water to flour and mix until smooth
4. add 1 1/4 cups flour to mixer bowl and mix until smooth with bread hook
5. Rise 45 minutes
Preheat oven to 450- center rack
6. Roll out onto 2 pans and rise 15 minutes
7. Bake 5 minutes
8. Top with favorite sauce and toppings
9. Bake 6-7 minutes longer