|pizza crust mix|
This mix makes 2 large pizza's that have about a 2 cm or 2/3" crust. I thought this was still quite thick for being "thin crust" as the box says.I made 2 12" pizza's with the dough. The directions say you can make them 12" or 14".If I was to make them again I might make an extra smaller one on top of the 2 12" ones, since my pan's can only handle that size.
I baked both crusts, but only put toppings on one (and froze the other). I added regular tomato pizza sauce, a combination of cheddar and mozzarella cheese, sliced red pepper, and gluten free pepperoni. The pizza was great fresh from the oven, and it tasted pretty good after sitting in the fridge overnight (after being microwaved).
The only thing I didn't like about this mix is that you had to make it all at once. It would be fine for a family that all couldn't eat wheat, but since I'm the only one in my house, it was a bit too much. I froze one crust, as mentioned before, so I will see how it lasts in the freezer, but it would be nice if just one crust could be made at a time... or even 3 or 4 personal sizes. I suppose with a lot of extra work I could have pulled this off, but since the mix calls for 3 eggs and 4 T oil, it would be very difficult to get the ratios right. That is pretty much my only criticism though. I wonder if you could make a small loaf of bread and 2 crusts out of the mix since they are pretty much the same mix.
In conclusion, I would recommend this pizza crust because you get a lot for what you pay for and it makes a pretty good tasting pizza. Cost is $6.95.
Thanks again to King Arthur Flour for providing this mix for me to review:)
Health 4 stars (for pizza anyway)
Cost 4 stars
Taste 5 stars
Texture 4.5 stars
Overall Rating: 4.4 Stars
|my finished product|