The Homemade Pizza Crust

July 14th, 2005

This homemade pizza crust turned out so much better than the last time, but still a little spongy and floppy. It was rolled cracker-flat with a rolling pin and parbaked for eight plus minutes at 425 degrees. Next time I need to prick or dock it first to avoid the puffy-baked bubbles. If I do this often enough, I should be able to justify the cost of a pizza stone or at least some cheap paving stones from Home Depot. This should help make the crust crustier.
Also, I need to blend or process the remaining spaghetti/pizza sauce as it’s way too chunky for pizza.


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