Have tried a lot of crust recipes and this one is by far the best! Seriously, I've probably made this recipe close to 100 times. I found that there are a couple of keys to the best result. I mix the dough in a stand mixer and then transfer to an oil coated bowl, forming a ball and making sure the dough is coated with oil. Cover the bowl with plastic wrap coated with cooking spray to let rise. The olive oil coating on the dough seems to be one key. I've skipped this step before and let it rise in the mixing bowl & it wasn't as good. This recipe makes 2 approximately 12" crusts for me. I use a rolling pin and a lightly floured surface to shape the crusts, pre bake on a pre heated pizza stone at 500 degrees for 5 minutes and use a fork to poke some holes in the crust prior to baking, it still puffs a bit. The pre baking on a pre heated stone is another key for me. A pizza peel generously sprinkled with cornmeal helps with getting the crust on the hot stone. I also sprinkle the stone with a little corn meal right before placing the crust. If you don't have a peel you could probably use a tray from a take-n-bake pizza. I don't always top and bake right away. Bake as long as the toppings need at 500 degrees, I sometimes turn on the convection for a minute to brown up the top. Pre baking on a stone makes the crust crispy on the bottom, but still bread like in the middle. "Exquisite Pizza Sauce" from this site is a great sauce!
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Have tried a lot of crust recipes and this one is by far the best! Seriously, I've probably...