Well, tonight I began the quest. The Quest for the perfect pizza crust – which will ultimately result in the perfect pizza. Tonights crust choices were a two-fer. Out of a box and out of a tube.
The box was a disaster. It requested I par-bake before toppings and despite some spray and cornmeal, it stuck so incredibly to the pan that I destroyed it and cracked a tube open.
The tubed crust, from the biscuit section of the store, was surprisingly good. It requested I put it in a baking pan, which I did. The result was a somewhat soggy crust that still was well-baked. Sam really liked it. She described it as croissant like. It was obviously the easiest of crusts I will be checking out.
If you’re just making pizza for fun it is certainly okay. It is by no means the best crust I have ever had, but it was passable. I doubt the pizza snobs out east would dig it, but it gets the job done. My complaint is the amount. It is designed to be used in a half-sheet pan type thing which makes it had to slide onto a baking stone. That could have resulted in a less soggy crust.
Thus far, control is done. Next week I will probably be utilizing my Better Homes and Gardens recipe and see how that rolls.