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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!
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  1. RebekahJanuary 30, 2012 at 9:03 AM

    I have never baked pizza at that temp. and have just used my pizza stone once (got it for Christmas). How long do you bake pizza at that temperature? Do you have to put cornmeal on your stone so the crust won't stick?

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    1. JennyJanuary 30, 2012 at 9:58 AM

      I bake the pizza for 7 minutes, then switch them out (I am cooking 2 at a time) so that each of them gets some time to get a crisp crust on the bottom. I then cook them for 3-4 minutes more, depending on how bubbly the cheese looks. I do not put cornmeal on the stones. By dusting the dough generously with the flour, they slid off the pans immediately with no effort at all last night.

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    2. RebekahJanuary 30, 2012 at 11:17 AM

      Thanks for the info! Looking forward to trying it out soon!

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