This idea of putting the sauce on top seemed a little strange to us, but it turned out just fabulous! A nice crispy crunch to the crust. We could hear it when the pizza wheel hit it. Just a word of warning, though. I heated my water for 25 seconds and it was too hot to put the yeast in. I had to wait for it to cool a little. Yeast will die at about 140 F, so it will be WAY beyond that at 2 minutes in the microwave. I would test it after 15 seconds. Should be like bath water. We'll be making this again. Thanks Catalina!
This crust turned out crispy and delicious as promised. This made me the honorary pizza-chef at our house from now on. My only recommendation would be that if you want it really crispy - you should roll it out as thinly as possible. SOOOOOOO Good!
End of a long search for THE crust. The dough is definitely stickier than I was used to, but the results prove that's exactly how it should be. And it does hold up under the heaviest toppings. (CC is right about that pizza stone. A must!)
This is an amazing pizza dough recipe. I just throw it all in my bread machine on the dough setting and wait. I love that this is a 'no oil' dough and the results are crispy (you can even hear the crunch!). This is the first time I have managed to convince my husband that homemade pizza beats shop bought and I thank you for that and of course, it is a two thirds of the calories, so healthy too! :)
I put this in my bread machine on the dough cycle. I added more flour because the dough was a bit wet. It is fantastic! My oven does not like to be on 500 so I put it at 450 and brushed the crust with olive oil topped with chopped fresh kale, goat cheese, sliced cherry tomatoes and carmalized onions. I used half the dough and rolled it out thin. My new favorite crust!
This recipe is a good starting point for crisp pizza dough, but I had to tweak it a little to suit my family's tastes. <br/>1. Make the dough as instructed, but divided it in half and rolled each into a thin 12" circle.<br/>2. Dock the dough to let steam escape from the dough. <br/>3. Place this on a pizza stone (preheated for 30 min at 500F). A metal baking sheet worked perfectly too!<br/>4. Just before cooking, sprinkle the stone with cornmeal for added crunch.<br/>5. Don't pile on the toppings... 1/4 cup sauce, 1/4 cup freshly grated mozzarella, a handful of sliced black olives, and a few pepperoni. This helps to not weigh down the center so it stays crisp. <br/>6. Brush the edges with a mixture of olive oil and garlic salt after the first par-bake.<br/><br/>With the above tweaks to the recipe, my husband proclaimed Papa Johns and Little Ceasers was out the window and that he wanted to marry me all over again. Definitely adding this to our regular recipe rotation!
Am I the only one that noticed that 1 3/4 cup flour + 3/4 cup water = runny mess? I had to add way more flour, and it tasted more like pretzel dough than anything crispy or thin. Confused?
Heating up 3/4 cup of water in the microwave for 2 whole minute would brings it up to boiling temperature, ie above 130° F?140° F (55° C?60° C) when yeast cells die (thermal death point) if dumped in it. It makes me wonder if I should bother to put yeast in it at all and the same results would ensue.
This is absolutely the best crust we've ever eaten. We LOVED the crunchy texture. I didn't get it quite as thin as we prefer because handling it with the hot baking stone was a little awkward. I'm sure that with practice, I'll get it right. I definitely WILL use this often because we love pizza. The instructions for adding toppings were also helpful. I used Canadian bacon pieces, pineapple tidbits, chopped sweet (red) and jalapeno peppers, and very little mozzarella cheese. I used plain tomato sauce dolloped over all. It was perfect. Putting the sauce LAST instead of on the crust first allowed the other ingredients to remain moist and crunchy, without drying everything out.