I was going to try Alton Brown’s pizza dough recipe but then came across this recipe from the King Arthur Flour website. It was getting lots of good reviews so I decided to give it a shot.
I found that the crust I spread on the baking sheet was a lot easier to do than the one on the peel. The crust on the peel kept wanting to shrink up, plus the peel is a little smaller so I wasn’t able to make it as big as I’d wanted. Each crust got pre-baked for about 10 minutes before being pulled and topped.
I was able to safely transfer the completed pepperoni pizza to the hot stone in the oven, something I was particularly proud of. (I totally jacked that up last time.) That crust went to town in the oven – it got huge. It reminded me of the frankenstarter incident for a minute. But the crust ended up nice and crunchy coming off that stone. The four cheese pizza on the pan baked up nicely, but it didn’t really get the desired crunch.
Ok, so we started plowing through the pizzas before I remembered to take a picture…sorry. It was really good! At least you get to see a pic of the leftovers.
With that accomplishment under my belt, I shall next tackle the perfect homemade sauce…any tips, tricks, comments, or sad stories about pizza sauce are all welcome!
kitchenkungfu.net 
Pleased you like our pizza crust recipe. It is one of my favorites also. Joan from King Arthur Flour
I like this one too – for the 3 of us I use 2 pie pans and it works out great. This way we get 2 meals out of one recipe.
For your homemade sauce – use your crock pot – you can simmer for hours and not have to stir it……\o/\o/
Where’s the beef?
Something wrong with pepperoni?
Thank you for calling Godfathers, may I help you…….
Ask mom b about a sourdough crust recipe she has. It would be a change when you want something different. If you like garlic, try putting crushed garlic right into the crust. As for sauce, if you find a good one and post it, I will certainly try it, otherwise I will stick with the ‘C’ kind.
MT C