Jay's Signature Pizza Crust
I've spent the past 3 years trying to improve upon this recipe. I've substituted varying quantities of wheat flour, or added certain Italian seasonings, or decreased the recipe for a thinner crust. And after all those experiments, I've figured something out: THIS IS PERFECT JUST THE WAY IT IS! Seriously. I wish the wheat flour had turned out because I do like staying on top of that health trend, and it's okay, but it makes for a tougher, chewier crust. As for the spice blends I've tried, they're okay, but it takes a lot to flavor the dough, and there is an easier way to have a flavorful pizza -- use quality toppings. I'm a supreme pizza girl in a supreme pizza household (well, the kids are a work in progress, but we'll get them there), and this crust supports the blend of meats and vegetables. (Not as good for a one-topping pizza, but then, I don't like one-topping pizzas.)
Just one thing, and I cannot stress this enough, ***USE A PIZZA STONE*** You cannot make good pizza on anything else. You must use a pizza stone that you preheated in the oven so it's nice and hot. This cooks the crust from the top and the bottom, and keeps it from getting doughy.
1 user found this review helpful
Dec. 31, 2012