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5 comments:
Dani-GREAT question! I have the same problem.
Try this: Before you put your dough onto the pan spread about 1 tablespoon vegetable oil on the pan with your hands. THEN sprinkle the pan with corn meal to add a little texture to your crust.
Here's my crust recipe. It's great for thin, crispy crusts.
3/4 c. hot water
1 t. yeast
1 T. oil
1 t. sugar
1/2 t. salt
Disolve yeast in water, wait 5 minutes. Mix other ingredients. Let rise 10 minutes. And let it rise another 10 minutes once on the pan.
Cook the crust at 350 degrees for 15 minutes BEFORE putting toppings on the pizza. Then cook with toppings another 15 min.
Skipper - do you not use any flour?
Oh my gay. I'm so dumb. YES I use flour...about 1 1/2 cups.
The hard part about replicating a commercial crust is that they cook in a very high temp oven. One way to help is to use a pizza stone sprinkled with cornmeal. You may also want to try piercing the dough a little bit, to avoid large bubbles. Good luck!
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