Wednesday, March 16, 2011
One thing about pizza that has always discouraged me is getting the bottom crust crispy. I can get the edges good but the middle is usually a soupy mess. Definitely needs eating with a fork.
I've tried pre-baking my crust before putting the toppings on. It helps but I hate the extra step.
I used less sauce, cranked up the heat, tried different pans - and nothing really made a difference.
I know the pros often suggest a pizza stone. It may be the secret but I don't have one.
When talking to my sister-in-law the other week, she suggested baking lower in the oven. Why didn't I ever think of it? But would it work? It does!!!
I used my basic pizza crust with all whole wheat flour. I used my usual toppings and baked for the same amount of time at the same temperature. I placed the oven rack as far to the bottom of the oven as possible.
The crust was astoundingly different! It was crispy! This was pizza you could pick up and eat in the hand! Ed loves the change. I've baked the pizza this way for several weeks now and I'm never going back!
Simple solution to a problem I've had for years!