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 Pizza Crust

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Sundancer7

Pizza Crust Sun, 11/6/05 10:17 AM (permalink)
Perhaps this has been talked about before but I truly appreciate a good crust. Somehow most chains and private centers never get it the same. Pizza Hut occasionaly gets it right.

I like a crusty crust that is tasty. Pizza Hut sometimes gets it right but most of the time it is too doughy. I order it one a half times through the oven. Sometimes they do it and sometimes they do not.

I have found that when I make my own, I spray the bottom of the dough with olive oil and let it bake a little longer.

Perhaps some of you can add your own ideas.

Paul E. Smith
Knoxville, TN
 
#1
    Adjudicator

    • Total Posts: 5057
    • Joined: 5/20/2003
    • Location: Tallahassee, FL
    RE: Pizza Crust Sun, 11/6/05 10:23 AM (permalink)
    Paul.

    Other issues arise. Do you use a high gluten flour when making your crust? Do you use a pizza stone? As for olive oil, I drizzle that on top of pizza.

    All of your pizza questions ARE answered here:

    http://www.pizzatherapy.com/
     
    #2
      jellybear

      • Total Posts: 1135
      • Joined: 10/15/2003
      • Location: surf city, NC
      RE: Pizza Crust Sun, 11/6/05 10:25 AM (permalink)
      Paul,I have explain before that when you make your crust,Prebake the shell for a few minutes before you put the cheese and toppings on it and it will come out nice and crusty.I do this at my restaurant all the time.
       
      #3
        porkbeaks

        • Total Posts: 2202
        • Joined: 5/6/2005
        • Location: Hoschton/Braselton, GA
        RE: Pizza Crust Sun, 11/6/05 11:10 AM (permalink)
        IMHO, the Best pizza site is here:
        http://www.pizzamaking.com/
         
        #4
          jbryan

          • Total Posts: 34
          • Joined: 11/5/2005
          • Location: Vancouver, WA
          RE: Pizza Crust Sat, 11/12/05 7:12 PM (permalink)
          The secret to a good crust is adding a bunch(relativly) of sugar or honey.. browns up nicely and tastes great.
           
          #5
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