Jay's Signature Pizza Crust
Yes! It is an outstanding crust, but it's not exactly rocket science.
This is essentially the recipe that came with my Oster bread making machine; I use it all the time and I do prepare it in the machine, it's a snap.
Whether you roll-it-out for the thin, crispy crust variety of pizza, or let it rise in a Chicago style pan for a thicker more olive oil infused crust, it works very well.
Oven heat is the key to good crust and savory pizza, that's why coal-fired and wood burning pizza ovens are so popular; you can get UP there in the 500 to 600 degree range.
It doesn't take too long, but the crust comes out with an out-of-this-world finish on it, especially when you do a focaccia, which is not hidden under any sauce and/or cheeses!
Stay hungry, my friends...
8 users found this review helpful
Aug. 23, 2012