Boboli Type Pizza Crust

Forget store-bought pizza shells. This breadmaker recipe delivers a chewy, flavor-packed crust loaded with garlic, Parmesan, and Italian herbs that puts Boboli to shame.

The dough comes together hands-free in your bread machine, then gets shaped, topped with a second hit of Parmesan, and baked at high heat until golden and sturdy enough to hold any topping you throw at it.

Best part? Make a double batch, wrap them tight in foil, and stash them in the freezer. When the pizza craving hits on a Tuesday night, you’re already halfway there.

Kitchen Tips

• Tuck the minced garlic down into the flour so it doesn’t interfere with yeast activation on top
• Prick the shaped dough lightly with a fork before the second rise to prevent large air bubbles
• Pre-bake only until light golden, not fully browned, so the crust stays chewy after you add toppings and reheat
• For crispier results, bake directly on a preheated pizza stone instead of a pan