How to make a soft crust when cooking a pizza?

Place the pizza on a cookie sheet.

Do not pre heat the pan.

Place the pizza in the pre heated oven and bake for the time indicated on the package.

The pan will keep the crust from getting overly brown and crisp. and by placing the pizza on a pan that has not been pre heated it will take a bit longer for it to get hot and start baking the bottom of the crust.

If you want the top a bit more done you can turn on broiler when the bottom is the way you want it.

Ummmmmm foil is a good choice. It can be wrapped loosely around the crust(thin circular strip that just covers the crust) after the first 5 minutes of cooking. Use a light pizza sheet.

I use http://allrecipes.com/recipe/jays-signature-pizza-... . This results in a perfect crust that is imho better than retail. I have adjusted the salt(1 ½tsp garlic salt), amount of yeast(2 packs yeast or 4½tsp yeast) and the kneading process. I also add 2TB of brown sugar instead of just ½ tsp because I have introduced more yeast so I needed to also provide the extra workers extra food. Yes, yeast eats sugar and its' flatulence is carbon dioxide which forms bubbles and lets the bread rise, to put it bluntly. I work the dough for maybe almost 3 minutes and keep the dough far from firm but not as soft as my cinnamon rolls. I don't want a dense pizza dough. I let it rise for a full hour. I then press it down on a floured surface and let it rest for a bit. What to do now? Time to slice, dice and mix all your ingredients for your pizza. When that end is done so too is your pizza dough ready for the toppings. One day I may just post a video. It has taken me years to get my bread to rise and cook the way I want. Pizza dough isn't exactly something the novice cook can just dive into and get perfect the first go-round.

Making your own pizza dough allows you to tweak the dough to make it how you want. All you can do is play with the heat, its' placement in the oven and foil. No adjustments to the dough can be made.

Your link just directed us to the home page and not the pizza dough. No way to know how they ask it to be cooked.

EDIT" See the difference between the way Aries...! cookes her Pizza dough and the way I do. If I was to work my dough for 5-7 minutes it would get tough. I've already been down that road way to many times so I know what will happen. However that particular procedure works for Aries...! and her recipe. This is what I was typing about. I suggested the foil because baking dough is something that can't be perfected that quickly and recipe will vary as you can see. The ingredients do have a huge impact but it is the technique one uses that will make or quite literally break the dough. You need to find what works for you and your oven. Yes oven times will vary depending on model and type.

hi... sorry for my english cause i'm from venice (italy)... well i give u some advice cause i'm attending a cooking school.... well the orginal pizza has a crunchy crust but if u want to have a soft crust u have to do a very soft pizza dough. mix the ingredients for 5 to 7 minutes because more u mix it and better it will grow up thanks to the yeast. cook the pizza in the middle of the oven and the last minute put it on the top so that the crust can be a bit burned. if u want i give u the pizza dough recipe that i use in italy,

1 Kg if white flour

600 ml of warm water

1 cube of fresh yeast or a packet of the dry yeast

1 pinch of salt

1 pinch of sugar ( so that the yeast works better).

1 drizzle of oil

and please don't use frozen pizzas.

place it in a warm place and cover it with something that don't let go air inside of the bowl. bon apetit. write me maybe to tell me how it was.....

Less cooking time and place on a pizza pan or bakign sheet

cooking at a decrease temp for an prolonged time will dry the dough out a touch extra. Cooking at a extra robust temp will basically crisp the very exterior of the dough yet nevertheless go away the interior dough at a cooler tempature and hence uncooked. Im making all this up of course.

Agreed with the person above, hit it right on.