Originally Posted by
taylorc418
I'd given up hope on homemade pizza but this has inspired me once again. I like thin crust, and every time I make it, it comes out more doughy than crispy. It's almost a bread texture, and i end up wanting to cut some of it off. For being so close to Chicago, that's not the kind of pizza i'm trying to go for!
I've been making homemade for years but can never get the crust to be consistent. This weekend I was playing around some more and had a bag of King Arthur's Pizza Perfect Blend and it worked out well. The real test was that the crust was still crisp when I snacked on it for breakfast Sunday morning. Basically I followed their recipe, but added some sourdough starter that I have and balanced out the liquid. I proofed it for a couple of hours at 85F. The other thing that has helped me greatly is a silicone rolling pin with the rubber band spacers. I use the thinnest spacers, took my time and then used a fork to prick the crust so that it wouldn't bubble. Next time I may use slightly less King Arthur and add in all-purpose flour to soften it a bit.