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Tips for the perfect pizza crust?
So it's not just me. lol. Hopefully we'll solve this once and for all.
Alright, maybe I shouldn't have said perfect. I'm really not looking for perfection, just a tip on how to make it more consistant. Thanks.
Okay, maybe I can to the research, and give myself best answer! lol.
lol. Seek and you shall find. I just wanted to share this with you, because you said you'd be coming back. Hopefully it will help both of us.
Whether you’re making pizza or another recipe, to make the crust lighter and the dough easier to shape, place it on a lightly floured surface and press with the heels of both your hands. Fold it over, then press again. Repeat this motion for about 45 seconds total. Place the ball of dough in a lightly oiled bowl and rotate to coat. Cover the bowl with plastic wrap and set it aside in a warm spot for 30 minutes to 1 hour.
To avoid sticking, bake on a lightly oiled baking sheet that has been dusted with cornmeal or flour.
Pierce the dough with a fork.
Use fresh pizza dough within 3 days of purchase. After sitting 3 days in the refrigerator, the dough may develop a sour taste.
A ceramic baking stone yields extra-crispy crusts. Try the Good Cook Pizza Stone ($15, www.goodcook.com for stores).
Written by Ken Haedrich
No, not silly at all. Salam to you as well, my dear.
7 Answers
- Anonymous1 decade agoFavorite Answer
http://www.taunton.com/finecooking/pages/c00002.as...
This site has the BEST tips for making thin, thick, crispy, chewy, crusts the RIGHT way.
I've followed the tips given here and my crusts are good.
- 1 decade ago
I have always made very good pizza... doesn't matter if you make the dough yourself, or buy it from a store. I find that by putting some cornmeal onto the pizza stone or baking sheet, THEN putting your dough down, really helps. Also, I stretch the dough onto the stone, THEN put it into the oven for about 10 minutes (no toppings yet).( It helps the crust cook in the center, and you don't have a soggy pizza) Take the dough out, put your sauce and toppings, then back into the oven for another 8 mins or so, depending on how fast your cheese melts. Always makes a great pizza. That pre-cooking the dough is great!
Hope I helped.
- Madame MLv 71 decade ago
Heat seems to be the big thing. The oven must be HOT -- 500 d. F or around 250 C.
(-: After that, it's your recipe -- I have a good recipe for thick and chewy, but I had to make my own for thin and crispy -- it's basically a modified cracker.
Oh, and don't use *too* many toppings. A heavier crust can handle more toppings than a thin 'n' crispy. And bake as soon as possible after you top the pizza.
- delux_versionLv 71 decade ago
I found that to make great pizza crust you can't rush the dough. You have to let it settle out of shock from kneading. Everytime you punch it down you must let it set. Probably about 15-20m mins. I find that after I toss it or roll it out, which ever is your preference, you need to again let it set awhile before you apply air venting. This venting is something that I do to that's not nessassary but I like crispy crust that stands out almost vertical.
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- uknowmeLv 61 decade ago
You know I have improved my pizza crust but it's still not the best and I'm coming back to read your answers.
- * TeXaS cHiCk *Lv 51 decade ago
Sorry, I don't have an answer to your question but just wanted to send you my salaam! You'll probably think it's silly but oh well...
Take care and best wishes...........
