Pizza Pizzas
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- Recipe categories: Flour, Grains, Rice, Cheese, Provolone, Mozzarella, Monterey Jack,
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Total Reviews: 5
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By Chef D Tomasso
Lake Stevens WA.
on October 26, 2010
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Alton, you rock and this pizza crust recipe is what I have been looking for all along! Really gave the ole Kitchen Aid Mixer a workout, poor baby got kinda warm but man oh man is it worth it! Hey, where did you get the paint job done on yours? It's truly a mans mixer! I made the crust as written with all the salt and didn't find it a bit over salty, might be my palate but I loved it. Keep the "good eats" coming and thanks again.
Chef D. Tomasso
By amaysun_9068880
on February 13, 2009
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Alton, thank you for introducing me to instant yeast, i love this recipe and so does my family. I'd love to see more bread recipes using instant yeast because this is the only recipe of making bread that I have ever successfully made, so keep them coming and help me!!!! You are my hero in the kitchen =
By blammers_1506976
Cedar Rapids, IA
on June 29, 2008
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I tried a 3 flour to 1 semolina to up the protein content even further, and it makes the dough even stretchier, and in my humble opinion, tastier. An herb or garlic infused oil also ups the flavor ante. Great method for crust!!
By bkhagy_9125866
Ann Arbor, MI
on December 05, 2007
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This recipe was great. Cut back on the salt as suggested - smart move. Good taste with wheat flour instead of white, but would really like to figure out a whole wheat version of this recipe. Instead of traditional toppings - I used carmelized onions, roasted butternut squash, asiago cheese and toasted walnuts. Yummy!
By taradesign99_33...
Elgin, IL
on January 22, 2006
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This recipe works great for calzones too! (Just fold the pizza in half. Makes the best pizza you will ever eat!