Betty Crocker Pizza Crust Mix 6.5oz Pouches (Pack of 24)
- Brand: Betty Crocker
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Betty Crocker Pizza Crust Mix Not Worth the Effort
Pros
Long expiration date, relatively low fat
Cons
Requires a lot more effort than other brands
Recommended it?
No
The Bottom Line:
I don't think the final outcome was worth the amount of effort that went into this dough.
I got a package of this pizza crust mix free when I bought a different item at our local grocery store. Usually I use the Pillsbury tube of pizza crust but I'm always eager to try something new, especially if it's free.
The 6.5 oz envelope is primarily enriched flour with some partially hydrogenated oil, yeast, baking soda, egg, nonfat milk, and a few other miscellaneous ingredients.
The nutritional facts say that this crust serves four and each serving has two grams of fat, 340 mg of sodium, 33 grams of carbohydrates including one gram of fiber and two grams of sugar. It also has four grams of protein per serving. This does not count the toppings you add to the crust.
I followed the package directions and added 1/2 cup hot water to the mix. Immediately I thought it was not very much water. The mixing became difficult and I was concerned that I would be able to get all the flour mixed in without adding additional water. I was using a large spatula and finally began doing a motion which sort of turned the dough upon itself. Once all the flour was mixed in I hit the dough twenty times, in different spots, with the spatula as directed. The instructions then say to cover and let stand five minutes. I was unclear whether to cover with plastic wrap or a towel. I used a flour sack towel and draped it over the bowl so that the bowl was covered but the towel did not dip down and touch the dough. Supposedly this is so the dough will be easy to press.
After six minutes I began to press the dough onto a Pampered Chef pizza stone. I did not find it easy to press at all. The package says to use floured fingers. I had to flour my whole hands, several times. It took quite a bit of effort and time to get the dough into a twelve inch circle. In the end I wound up with a VERY thin dough. I did get one small hole in the dough but was able to patch it up quickly and easily. I really wound up with a shape a bit more like an oval measuring eleven inches at the narrowest point and thirteen inches at the widest.
I added a thin layer of sauce, some vegetables and pepperoni and topped it with grated cheese. I baked for the full seventeen minutes. The crust was mediocre. There was nothing special about the flavor. The outer edge where there was no sauce got so crispy it was like a cracker.
The 6.5 oz envelope is primarily enriched flour with some partially hydrogenated oil, yeast, baking soda, egg, nonfat milk, and a few other miscellaneous ingredients.
The nutritional facts say that this crust serves four and each serving has two grams of fat, 340 mg of sodium, 33 grams of carbohydrates including one gram of fiber and two grams of sugar. It also has four grams of protein per serving. This does not count the toppings you add to the crust.
I followed the package directions and added 1/2 cup hot water to the mix. Immediately I thought it was not very much water. The mixing became difficult and I was concerned that I would be able to get all the flour mixed in without adding additional water. I was using a large spatula and finally began doing a motion which sort of turned the dough upon itself. Once all the flour was mixed in I hit the dough twenty times, in different spots, with the spatula as directed. The instructions then say to cover and let stand five minutes. I was unclear whether to cover with plastic wrap or a towel. I used a flour sack towel and draped it over the bowl so that the bowl was covered but the towel did not dip down and touch the dough. Supposedly this is so the dough will be easy to press.
After six minutes I began to press the dough onto a Pampered Chef pizza stone. I did not find it easy to press at all. The package says to use floured fingers. I had to flour my whole hands, several times. It took quite a bit of effort and time to get the dough into a twelve inch circle. In the end I wound up with a VERY thin dough. I did get one small hole in the dough but was able to patch it up quickly and easily. I really wound up with a shape a bit more like an oval measuring eleven inches at the narrowest point and thirteen inches at the widest.
I added a thin layer of sauce, some vegetables and pepperoni and topped it with grated cheese. I baked for the full seventeen minutes. The crust was mediocre. There was nothing special about the flavor. The outer edge where there was no sauce got so crispy it was like a cracker.
