How long for delivery? CC or cash at the door?Ok, I'm gonna improve the life of everyone in this thread.
Go to the grocery store and buy frozen bread dough. Usually comes in the 3 pack.
Get a large cookie sheet, can't be flat, and pour a pool of olive oil about the size of the frozen bread dough on the cookie sheet and set the FROZEN bread dough on that.
Put it in the oven but DO NOT turn the oven on. In about 3 hours it will start to rise. Spread the dough out evenly on the cookie sheet. At first it will only cover the center, it may need another hour to rise enough to cover the entire cookie sheet.
Once that is done cook just the flat bread dough until it is lightly gold on the edges. Don't use temps higher than 325 to 350, you don't have a pizza oven. Then pull it out of the oven. This is the key step because you have partially cooked the crust before putting on the toppings, if you do it any other way you will have a doughy, crappy crust.
Now put on your toppings. If you have a favorite pizza sauce use that, I personally use Newmans's Own marinara. Then top with cheese, deli pepperoni, bacon and whatever else you want on there. If you want to shred fresh basil leaves it gives it a nice flavor. Deli meats are superior to packaged Hormel stuff obviously.
Then put the entire thing back in the oven and when the cheese is melted the crust will be a crispy, wonderful golden brown and it will be the best homemade pizza most of you have ever made.
Most people screw up homemade pizza by trying to replicate the conditions in a pizzeria oven at home in their conventional oven. It can't be done and no pizza stone gimmicks or other crap is gonna do it. It simply is a case of cook the crust half way at normal temps of 325-350 and THEN add your other toppings.
If you can lay your hands on fresh mozzarella, the kind that isn't in a bag marked Kraft, you can make a really nice pizza by using thin tomato slices instead of sauce and putting down fresh mozzarella with fresh basil leaves. But toppings are pretty individual, once you've mastered home kitchen pizza crust, your options are way open.
You'll never suffer that Boboli pizza crust crap ever again, and it's actually cheaper.
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