Crispy crust adds an extra crunch to your pizza-eating experience. Modifying your usual pizza dough recipe ensures that your crust will be crisp without trying to find other recipes that promise crunchiness. Cornmeal's baked textured makes dough crisp without drastically altering the taste. Rolling out the prepared dough so that it is very thin as well as baking the pizza until the crust is noticeably crispy also helps guarantee that your pizza will turn out to be delightfully crisp.
Follow your pizza dough recipe to begin preparing the crust. Substitute 1/6 of the flour with an equal amount of cornmeal. For example, a recipe calling for 3 cups flour will instead have 2 1/2 cups flour and 1/2 cup cornmeal. Continue preparing the dough according to your recipe.
Place your finished dough into a large bowl and cover it with plastic wrap. Refrigerate the dough for 24 hours to allow the dough to rise.
Rub cornmeal onto the surface of your pizza stone to completely cover the area where the pizza will be. Place the stone in your oven, then turn on the oven to preheat it to your oven's highest temperature setting. Remove the stone with your pizza paddle once it is thoroughly heated and place the stone on a heat-resistant surface.
Roll out the dough with a rolling pin until it is quite thin, transfer it to the pizza stone, then prepare the rest of the pizza. Avoid using too many moist ingredients to prevent the crust from becoming too soggy. Use enough sauce to cover the dough, but not so much that the dough is soaked with sauce. Don't use a large amount of fresh vegetables, as their water content can excessively moisten the dough. Avoid using too much oil as well.
Place the stone back in the oven, on the bottom rack. Cook your pizza at the recommended temperature for your recipe until the crust is brown and crisp, but unburned. The heat from the oven must extract all of the moisture from the dough to ensure a pleasantly crispy pizza.
Sarah Clark has been writing since 1997, with work appearing in Northern Arizona University's "Student Life Organization Newsletter." She holds a B.A. in anthropology with a minor in art history from Northern Arizona University.
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