I've never made pizza from scratch before, but this crust made me pretty proud of a noble first attempt. I had the pizza stone in the oven on the highest temp for a good hour and a half. I added some onion powder, garlic powder, marjoram, oregano, basil, and parmigiano. I split the dough in half, and on a corn meal covered cookie sheet I stretched out the dough. When I had the proper size, I took the stone out, slid the pizza on and got it back in the oven. After 5 minutes of pre-baking, I took the stone out, went to town on some homemade sauce, added some fresh mozzarella (be sure to cut into 1/8 - 1/4 slices and put on a paper towel plate, place paper towel on top, followed by another plate, and something that weighs 5 pounds or so and let it drain the moisture for a good 30 minutes or so), prosciutto, and fire roasted peppers/tomatoes. I cooked it for 12 more minutes, and it gave a very crispy crust, which wasn't bad, but I think I'm gonna scale back and go with maybe 7 minutes of cook time next.
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I've never made pizza from scratch before, but this crust made me pretty proud of a noble...