I've been playing around with different crusts for quite a while and have never found one that I've been thrilled with...until now.
I don't use a pizza stone but instead use a 16" perforated pizza pan (I found mine at Kohl's) that works great as it allows hot air to circulate through the bottom. If you weren't using one of these or a stone, you'll probably need to precook the crust for about 10 minutes before adding toppings or it will most likely be doughy in the middle. If you have a stone or a perforated pan then no worries...add toppings to uncooked dough. If you're using a smaller pan, this is enough for two pizzas, if using a large pan, this is the perfect amount for a 16" pan-style pizza.
The only change I made to this recipe was substituting the all-purpose flour with the same amount of bread flour (high gluten). I haven't made it with all-purpose flour but with bread flour, it's definitely soft and chewy with a crispy crust. Be sure to have some honey on hand to eat with the outer crust; if you live in Colorado and have ever been to Beau Jo's, you know what I'm talking about and this crust is extremely close to what they make.
My wife and I had fun making a pizza today and definitely enjoyed the fruits of our labors with a great spicy Italian sausage and onion pizza. Enjoy!!!
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I've been playing around with different crusts for quite a while and have never found one that...