One of the really great things about being retired is that I get to hang out in the kitchen with my wife and cook good things. I had never really been satisfied with the pizza crusts I had made and tried to perfect in the past. They were never light and crunchy and didn't really get browned enough in my oven even at 525 to 550 degrees on a pizza stone. Also, a stone has to be preheated for an hour of wasted heat.
I had heard about metal pizza "stones" but the stainless steel ones were very heavy and expensive. We found an aluminum alloy pan that can be used on the grill or in an oven and it works great.
While whole grains are used at our house in almost everything, we are trying pizza crusts for now with the recommended all purpose and "oo" flour which can be found at some grocery stores or at an Italian deli. We make up for the lack of whole grain with lots of veggies on top.
The most important revelation came via this New York Times article and video. Watch the video — it's short and informative.
The toppings for one of our pizzas included a homemade pizza sauce (such as this one), a bunch of swiss chard sauteed in olive oil with garlic and crushed red chilies, and topped with roasted cauliflower florets then feta cheese. (For more ideas on toppings, see a previous post here or here."
We baked it for 8 to 9 minutes at 525, set it on a rack while number two pizza was baking, then finished it for 2 to 3 more minutes. The results were fantastic.
We made and divided the dough, but, instead of refrigerating it, simply let it rise covered with plastic wrap, for about three hours at room temp.
Note: Nutrition information is for crust only.
Servings: 2 12-inch pizzas
Prep Time: Three hours