Re: Secrets to good pizza crust...
Good call on the corn meal. It not only adds a bit of crackle but also reduces sticking.
I used to dink around with various recipes using my bread maker. None of them were worth a crap. I finally figured out that if there is a local pizzaria that has a decent crust, they will usually be willing to sell you the dough. I was getting them for 25-50 cents per, and they freeze nicely. Then you just go home and slap them out, lay on the anchovies and away ya go.
Good call on the corn meal. It not only adds a bit of crackle but also reduces sticking.
I used to dink around with various recipes using my bread maker. None of them were worth a crap. I finally figured out that if there is a local pizzaria that has a decent crust, they will usually be willing to sell you the dough. I was getting them for 25-50 cents per, and they freeze nicely. Then you just go home and slap them out, lay on the anchovies and away ya go.
