pizza crust

We in the US, as a people, love pizza.  My brother, in particular, loves a thin crispy crusted pizza.

I heard him tell our dad that my home made pizza was perfect!  HAPPY HAPPY!!

Actually the crust recipe i used that night was one we found on 'America's Test Kitchen'.  The crust in process and ingredient was not very different from what i had always used.  It was the cooking process that made all the difference.

They pointed out that most cooking instructions say to put your pizza stone as close to the bottom of the oven as possible.  More heat.

ATK suggested that you move the stone into the upper part of the oven.  About 8 or 9 inches from the top of the oven.  

After heating the stone to 500 degrees the upper part of the oven resembles the professional pizza oven.  The stone retains the heat to cook the bottom of the pizza to lovely crispy turn!  While the heat trapped in the upper part of the oven cooks the toppings and cheese perfectly in 8 to 10 minutes.

My only issue was the timing.  My oven cooked much more quickly than the recipe call for so keep an eye on it after about 8 minutes.

Follow this method and you too can have 'perfectly crispy pizza'! 


Popular Posts