Found a killer crust recipe that is easy to make and is by far my favorite curst recipe to date. You can find
here .
*Using a digital scale to weigh the ingredients is the "weigh" to go, and when done, I split the dough and store each in the fridge (covered) for 24-48 hours. *When ready to bake, let the dough come to room temp.
*Preheat your oven to 550. I do this for an hour with a Lodge cast iron pan in the oven. This will give you a super crisp crust that is also chewy! (BTW: This is also great on the grill!!)
* Slather with your favorite sauce (this is
mine) and toppings.
*Bake for 8 minutes and your mouth will never be the same!
Sounds like a lot of work, but it really isn't, and the pizza is unreal. BTW, I also only use whole milk, block mozzarella, but I have become a serious pizza snob!