There are few foods that I could eat every day, but pizza is high on that list. And when you find a food you love, why not make it yourself? I went through a lot of recipes before finding one that I like, so I used to find myself buying it from Publix or Trader Joe's. Alas, after a lot of flops, I found a recipe that gives those store-bought crusts a run for their money.
This recipe from Bobby Flay is the perfect combination of chewy and crispy. I specifically used bread flour and pizza dough yeast. I'm not sure if the yeast makes any difference, but the bread flour seems to have an impact.
- Bake the crust for 5-10 minutes before adding toppings to prevent the center from getting soggy.
- If you're using a pizza stone, sprinkle it generously with corn meal to prevent the pizza from sticking to it.
- To make a deep dish pizza, coat a cast iron skillet with 2-3 tablespoons of olive oil and bake the dough in it for about 5 minutes over medium-low heat on the stovetop. Then add sauce and toppings as usual before baking in the oven (still in the skillet) for 20 more minutes.
- For thin crust, cut the dough in half and use a roller to get it flat. You may need to let the dough rest for 10 minutes in between rollings to help it stretch out better.