Thanks Mtn. Ghost that's exactly what I meant.
The crust is just real basic.
2 1/4 cups ap
3/4 c warm water
1 tsp yeast let bloom 30 mins
1 tbsp olive oil
1 tbsp Kosher salt.
kitchen aide and dough hook till comes together let rise pounch down let rise and roll out.
WE preheated oven to 550 sprayed cookie sheet and litely brown the naked crust on both sides. Remove lower temp to 450 add toppings through back in oven till desired doness about 10 mins.
Cool I'm gonna make pizza this weekend, I got a pizza stone awhile back and like to try different crust's on it. I like to spread some cornmeal on the stone under the crust.
I want to find a dough recipe that will come out like those Boboli crust's you can buy. I guess I will have to start messing around with the higher gluten bread flours to achieve that. I know gluten isn't a great thing for us
But I do know that's how you'll get that "best pizza crust you ever had". I need a pizza peel and it looks like your pizza is on one in the pics, were did you find that? I may have to make one if I have to.
Different topic but today I'm making mixed ground elk/venison jerky sticks, I'll post some pics when their done drying.
