posted on Jul, 28 2013 @ 09:12 PM
I make pizza for a living and actually have customers come from 30 minutes away for it. Why?
The simplest recipe ever. People can recognize true ingredients over fancy substitutes and this crust gets crusty around the edges. Make sure when
putting on the sauce that you brush the edges with sauce as well. The sugar in the sauce will help to get even crunchier and the flavor dips in to the
dough as well. Roll up some cheese with the crust perimeter and it's all good.
This is for 12 pies of a 14" size pan. Split as you need.
1/4 cup rock salt
1/4 cup yeast
1/2 cup white sugar
8 cups warm water
21-22 cups flour
Mix all ingredients except for flour in a bowl. Wait 30 minutes for yeast to go crazy. Add flour and blend/mix until dough gets to the point of
stretchy. No more.
Make 500 gram balls pulling all sides to the bottom and put in the cooler over night either in a pail or 4 to a cake pan with cling wrap tightly over
the top. Can use immediately tho. Dough will be good for 3 days in the fridge.
Most people make the same mistake of too low heat when baking. I always suggest a stone but a pan will do.
450, 475, 500 degrees if your oven can go there. Not on broil.