We make this pizza crust every week. I experimented by making it a stuffed crust bbq chicken pizza.

Do you let it double before putting it in the fridge?

I didn’t get a picture before I cut it. We think this is the best pizza crust

I make a double batch of this weekly. My kids are obsessed!! They even like to come up with their own toppings. They like basil and pineapple because they saw it in one of their favorite shows lol. I love that they’re getting all the nutrients of FMF in their favorite food. Thank you for this recipe!!

My family loves this pizza crust. I like to make some for my daughter for the freezer. I make them smaller, usually 4 pizzas from 1 batch. I roll them thin and put each one on parchment and stack on a cookie sheet and pop in freezer. Once frozen, I take out and add pizza sauce and toppings and the refreeze individually (you need some freezer space to do this). When frozen I pop them in a really big Ziploc bag with parchment between each layer and the cooking instructions on the front. We cook at 475 for about 20 mins when frozen and it comes out nice and crispy!.Perfect for a quick snack and better than Delisio!

What temperature do you preheat the oven?

Can this be made in a bread machine?

Could you do a partial bake of the crust in order to top and freeze them for easy baking later on? I currently making a pizza base with AP flour and will bake for half the time, let it cool completely and then top and place in the freeze. That way when we have a busy night I can pull one out and throw it in the oven to cook.

I milled 4 cups of berries, do I put all the ground flour into this recipe or measure out 4 cups of ground? I usually use weights so I’m confused.

This was great! Can't wait to try the fresh milled sourdough recipe!