Premade pizza crust makes pizza healthy meals making at home fun and super easy and in the U.S. one of the most popular and favorite brands for premade pizza crust is Boboli. This healthy dinner recipe is inspired by the Boboli premade pizza crust and can be a more inexpensive alternative to making pizza at home. This is especially convenient if you have a bread maker or mixer at home. You simply need to throw in all the ingredients together and you have a scrumptious pizza crust in no time at all. If you have all-purpose flour, sugar, salt, olive oil, sugar, active dry yeast, garlic, Parmesan cheese, and Italian seasoning in your pantry then you consider making your own pizza crust than buying a premade one.
The kind of flour you use will affect the elasticity of your pizza dough, which is what gives it its crisp and chewy texture when baked. You want firm yet stretchy dough and for this you need flour that has moderately high gluten content. Gluten is formed when the water is added to the flour, forming a crucial part of the structure of the pizza. When the flour and water mix they create the basic dough, and you know you are working with high quality flour if the dough is very easy to handle. Choose premium-grade flour that has been milled from the best quality wheat and have quality protein. This absorbs a lot more water without turning the dough limp or soggy. Overworking the dough will produce too much gluten, which results in a dry and tough crust.
Ingredients: 1 cup water, 10 1/2 tablespoons all-purpose flour, 1 teaspoon salt, 2 tablespoons olive oil, 1 tablespoon granulated sugar, 2 teaspoons active dry yeast, 1 teaspoon garlic, minced, 2 teaspoons Parmesan or Parmigiano-Reggiano cheese, grated, 1/2 teaspoon Italian seasoning
Throw all the ingredients – except the cheese – into a bread machine. For best results, place the garlic at the bottom of the machine. Knead and allow the dough to rise. Form crusts on pizza pans and top them with cheese. Allow them to rise again. Bake in a 450 degree F preheated oven for about 5-10 minutes, or until light brown. Use the crust right away or cool, wrap tightly in foil, and freeze.
Air pockets should be incorporated in the dough and the yeast is the leavening agent that helps the pizza dough rise and give it elasticity. This makes it easier to stretch the pizza into rounds while keeping it from breaking.