I have used the crust from THIS RECIPE twice. It cooks OK, but doesn't really crisp up. The first time, I baked it at 350 or so. The next time, 425-450. Still not really CRISP .... any tips/tricks, guys?
SO, to make my pizza, I used my Red Sauce — Recipe HERE. Then used the toppings of my choice.
Before:
After:
The crust wasn't really crisp/crispy and it needed to be eaten w/ a fork ... how can I improve this?
3 comments:
I'm not sure about the affects of sugar or yeast (as I use both in my homemade pizza crust) but I have found that baking the crust for 10-15min (I cook mine at 400) BEFORE putting the toppings on helps keep it from being so soggy. Maybe this would work for your pizza.
In any case, it LOOKS delicious. And what is wrong with eating pizza with a fork? One of my sons insists on it that way :)
My first thought on reading the recipe was "too much butter!" (This whole gluten-free baking thing has made me a bit of a bit of a chemist in the kitchen). Most pizza crust recipes have only 1-2 tblsp of oil or butter. I would use olive oil instead and cut it back. Without yeast the crust won't be as fluffy or bread like. Baking soda or baking powder also make breads rise...you might look into a yeast-free flatbread recipe for a pizza crust instead of the tart dough. Good luck! Hope it works out!
BLAH!! I am *such* a terrible comment-er.
HOWEVER, know that I read your blog daily. And really appreciate it.
I can't comment on my phone to your blog (because of the security words), so I have to wait for some precious baby-is-sleeping-and-husband-is-not-using-computer-for-homework time to catch up.
ANYWAY, some pizza ideas:
Do you cook at a very-high heat (I use 475; my sister actually cooks pizza at like 500 or even 520)-- this seems to help.
Less toppings, especially sauce?
Also, we have a pizza stone and LOVE, LOVE it. But, it might not be worth the investment, if you don't have pizza that often (we have it every Thursday night).
LOVE YOU
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