Sunday, January 29, 2012
Pizza Crust Success!
Quickly, before I forget what I did, I want to write down what made the pizza crust one of the best I have ever made. I dusted it generously with flour as I patted it out on the pans. I have also upped the temperature of the oven to 550 degrees, which is the highest my oven will go. Pre-heating the stones in the oven while I get the crusts ready on greased cookie sheets also seems to improve the crust. When I am ready to assemble the pizza, I pull out the baking stones and transfer the crusts onto the stones and then put everything together. Tonight the pizzas slid off the stones effortlessly and the crust had a great crispness and texture. My pizza crust is a continual work in progress, so I thought I'd share my newest discovery. The one thing I want to learn and haven't yet is how to toss the crust in the air like the professionals!