Pizza crust

(I searched guys, honest!)

I make OK pizza crust.  Not great... a bit soft, usually.

I'd like to make  super-chewy crusts and thin, crispy crusts.  I've tried quite a few recipes and techniques, but always end up with soft. 

Any pizza techs out there?

Thin crispy crust has to do with the oven temp and type of pan.  Also try cooking it a bit first if you want it crispy and then cook again with the toppings. 

So bake in fairly high heat about 425F - use the bottom rack of the oven as well. 

I use a perforated pan so the heat goes through to the bottom better.  I have a good pan that I got at Costco but I also found some cheapy ones at ASDA which will do in a pinch. 

You could also use a pizza stone and a peel.  Get the stone good and hot and peel the pizza onto it without taking the stone completely out of the oven. 

If you can get one of those pizza screens off a Dominos pizza man (like they use in the store), that works pretty good for crispy too!  I had one of those, once.

If you can get one of those pizza screens off a Dominos pizza man (like they use in the store), that works pretty good for crispy too!  I had one of those, once.

The new Lakeland catalogue has something like that... a sort of screen thing that you cook on.

I had a screen but it was hard to clean and not durable.  It wore out after about a year. 

We make pizza once a week and we've tried just about everything.

I had a screen but it was hard to clean and not durable.  It wore out after about a year. 

I don't think you're supposed to clean them really -- more just let the stuff burn off.  Sometimes we would give ours just a good whack & a rinse, and call it good.

It was actually kind of hard to find but I think I found the link about pizza crusts!

http://talk.uk-yankee.com/index.php?topic=23571.0