Well, we used Alton Brown’s crust this week. It is available on the Food Network website. It uses bread flour instead of AP and recommends a long cool time in the fridge to mellow out that yeast flavor. We like RLB’s better. I think AB’s would have done better had I given it some time to rise after forming, but we were hungry. So I might retry it later on.
Right now, I will probably roll with Rose’s crust for a while. There are several factors I still want to check out – adding beer, using bread flour – before I am satisfied. Experimentation!
The best thing I did, however, was make my own sauce this time. And it was terrific. I made two pizzas. One was just sauce and cheese and the other was Hawaiian with store bought. The differences were obvious, no surprise there.
I am also developing better and better peel technique. I still prefer RLB’s method of oiling a pizza pan, since it is a lot easier. But mastering the peel is definitely something I want to do.