Great-Gram Grosso's Pizza Crust

This is only the second pizza recipe I've tried from this site. I don't see a reason to try another one. The dough came out perfectly, easy to work with, and it formed a crisp crust with a soft middle. I followed a tip from another recipe to sprinkle parmesan cheese, italian seasoning, and garlic powder over the crust before adding pizza sauce. I also followed the cook's suggestion to add the cheese during the last 10 minutes. I cooked my pizza at 425° F so my cheese did get a little too brown after 10 minutes, so I will decrease to about 8 minutes next time. I'm writing this recipe in my favorite cookbook. Thanks for sharing!

I wasn't sure how this one would go, as no one has written any reviews before this. It was really delicious! The only thing I changed was swapping out one of the cups of all purpose flour for whole wheat flour. Trying to get more whole grains in life. I timed other things poorly, so it ended up raising for an extra 30 minutes, but I don't think that hurt anything.I made one pizza, and then made three smaller pizza crusts, baked them for 10 minutes, cooled them, and put them in the freezer for another time. We'll see how it works to take the frozen crust, add toppings, and bake for the last 20 minutes. *Update* It works great! Fresh pizza, with whatever toppings are around, in less than 30 minutes, is all wonderful.I'm sure I'll try this recipe again, as it has that perfect amount of crisp, but is still pretty soft. Next time I'll try adding some herbs to the crust for more flavor fun.