Posted: Jan 6, 2010 10:49 pm
What is your secret?? I definitely have made some tasty pies but have yet to make the perfect crust.
Not the "perfect" crust or real napolitano, but this is a recipe from Tuscany that is my fallback, hungover, non-challenging, always kick-ass way to go.
1 package yeast over 1/2 cup warmed milk, wait 10 min.
mix in 2 eggs, 2+ cups all purpose flour, and 1/2 teaspoon salt.. add additional flour to get dough past the sticky to the tacky phase...
let rise 1 hour or more, up to 3 hours.
split in two. roll out thin & toss until very thin, 1/4 of inch or less. brush with olive oil and let rise again for 20 minutes. meanwhile preheat oven to 550 or as hot as it will go.
if you are using really wet toppings, throw the dough in the oven for 90 seconds before adding said toppings. best not to use real wet stuff. squeeze the mozzarella, really reduce the sauce and don't load up the crust with ingredients. keep it light and balanced, the crust is the star not the toppings.
Bake for about 7 or 8 minutes until there's a little burn on top. remove from oven and rest for about the same time. slice and enjoy.
this works for me.