- Their are a few tricks to good pizza crust:
- Make sure you are cooking the pizza at a high temperature 425 degrees (225 C.) to 500 degrees (250 C.). I cook mine at 450 degrees (225 C.).
- Roll the dough very thin--sprinkle the surface with cornmeal first to keep the dough from sticking.
- Cook the pizza until it is well-browned. You may just have to watch closely so you get it just before it burns! Then butter the crust as soon as you remove it from the oven. This will keep it from getting hard.
- A baking stone may help you get the desired color and texture. I use an expensive one and a cheap one. The cheap one works okay, but the expensive one seems to be worth the extra I spent on it.
- Sometimes I will melt butter and add some garlic sprinkle to it. I spread this on the outer crust before cooking the pizza. This adds flavor to the crust so they are like bread sticks, and helps it brown a little, too.