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!