Boboli Pizza Crust Clone

Do you remember Boboli Pizza Crust? Way before culinary school I use to put all kinds of crazy stuff on these bad boys. I liked the convenience. Well here’s a homemade version that’s fresh, tasty and delicious. Be ready to make a pizza at a moments notice with this recipe. This makes two crust, make the both and have one now and save one for later! I’ve also included a quick pizza sauce recipe.

Boboli Pizza Crust Clone
Makes 2 12 inch pizza crust

2 cups bread flour
1 cup all-purpose flour
1 cup warm water (between 100 – 109 degrees Fahrenheit)
2 Tablespoons olive oil
2 T Parmesan cheese
2 T more Parmesan cheese (for sprinkling on top)
2 teaspoons of active dry yeast
2 cloves chopped garlic
1 ¼ teaspoon sugar
¾ teaspoon Italian seasoning
1 teaspoon sea salt or regular salt
½ teaspoon olive oil (for bowl during dough rising)
Bench flour

Pizza Sauce
1 8 can of quality tomato sauce
1 Tablespoon grated Parmesan cheese
1 teaspoon tomato paste
1 teaspoon olive oil
1teaspoon Italian Seasonings
½ garlic, chopped

Mix and spread on pizza dough, no you don’t have to cook it first.

Special Tools
1 or 2 12 inch pizza pans

In a medium bowl add the warm water and sugar. Whisk together with a folk. Sprinkle yeast on top of warm water and sugar mixture and let it set until the mixture has a foamy top. This will take 5-10 minutes depending on how warm your kitchen is.

In a larger bowl add flours, Italian seasoning, salt and garlic. Whisk together.

When the yeast mixture develops foam on top, add olive oil to bowl with flour and yeast mixture and whisk with folk until it all starts to come together. Knead dough right inside the bowl with your hands for 2 minutes. Shape dough in to a ball.

In a large bowl pour in ½ teaspoon of olive oil and wipe it all over the bowl. Add the dough ball to the olive oil wiped bowl. Roll the dough ball around making sure it’s lightly coated with the oil. Cover bowl with plastic wrap and set on counter.

Cover with plastic wrap and let it double in size. This will take 1 hour or so depending, again how hot your kitchen is.

Once your dough has doubled in size preheat your oven to 450 degrees Fahrenheit.

This dough makes two, 12 inch pizza crust. So you can prepare two, 12 inch pizza pans or complete the process for 1 pizza and then the other.

On the pizza pan sprinkle down some bench flour. Add some bench flour to your hands. Remove plastic wrap from down and punch the dough down. Shape it back into a ball and split it in half.

Remove half of the dough to pizza pan and cover other half of dough back up with plastic wrap.

Spread pizza dough onto pizza pan, sprinkle with ½ the remaining parmesan cheese.

Bake on center rack for 6-9 minutes, or until the bottom is lightly brown, the cheese on top is lightly brown and the top is set.

Remove pizza dough to a cooling rack and let it cool completely.

To use right after cooling add your sauce and topping and bake. You can bake your pizza from 375 degrees to 450 depending on your toppings and how brown you like your crust.

I usually bake with toppings at 450 degrees until the bottom is slightly charred and then switch to the broiler to brown up the cheese a bit.

If you want to use the crust for another time wrap the completely cooled crust (with no toppings) in plastic wrap, aluminum foil or both tightly and freeze for up to one month.

To use after freezing, remove from freezer. Remove plastic wrap or foil. Place on cooling rack and let it thaw and come to room temperature. Preheat oven. Top with favorite toppings and bake.