How can I make my pizza crust taste as good as the one from the pizza places?

Answer 1

put a fine corn meal on pan before putting dough on it and brush edge with olive oil then sprinkle edge with parmigian cheese

Answer 2

This varies from site to site.
What I have noticed about some places is the type of flour and yeast they use.
Seems to be a commercial-grade and available in bulk only.
You might try asking your local pizza place if you can borrow or buy a few cups of their flour and yeast...but don't expect too much help as they want to keep you as a customer.

Here's a tip from what I do:
If the recipe calls for one pouch of yeast (I use Fleshmann's - sp?), add TWO.
Also, add some fresh chopped herbs to the dough, or at least some store-bought Italian seasoning.
After you've made the dough and added the ingredients and cheese, sprinkle a bit of olive oil and grind some fresh pepper over the cheese.
And use a pizza stone.

Answer 3

DOUGH

1 cup warm water
1 packet granulated active dry yeast
2 1/2 - 3 cups unbleached flour
2 Tab. olive oil, plus oil for greasing bowl and pizza pan
1/2 tsp salt
cornmeal for dusting pizza pan or stone

1. Place water (110 - 115 degree) in 2 qt. mix bowl, sprinkle yeast over top. Mix gently until fully dissolved. Stir in 1/2 the flour, 2 Tablespoons oil, and the salt. Using wooden spoon combine well, then gradually add the rest of the flour.
2. When the dough begins to stick together and come away from the sides of the bowl, turn it out on a floured surface and begin to knead.
3. Knead until dough is no longer sticky. Place the ball of dough in 2 -3 qt. lightly oiled bowl, rolling ball around bowl until entire surface is coated with oil. Cover top of bowl with plastic wrap and let stand in a warm place for 1 1/2 - 2 hrs, or until double in size.
4. Uncover bowl, punch down, cover bowl again and place in refrigerator overnight.
5. Next day remove dough from refrigerator & punch down. You can now form your pizzas and bake in oiled pan lightly sprinkled with cornmeal or on stone sprinkled with corn meal (to prevent sticking).

Tips:
1. Use unbleached flour (not all purpose) because higher gluten content yields crisper crust.
2. Try kneading minced garlic, lightly sauteed onions, herbs, black pepper, prosciutto, salami, spinach and hard cheeses such as Paresan or Romano when you are preparing the dough for interesting variation. (I've kneaded-in minced garlic and it's delicious)
2. Refrigerate overnight for a dough that is easier to work.

Answer 4

Use dough that has yeast in it. I have noticed that some stores are actually selling this type of "Pizza Place dough" now...all U do is roll it out and bake.

Answer 5

there's a TON of oil in the pan. It incredibly plenty deep fries the outdoors of the crust, it is barely to greasy for me. Yuck. it is 3 pumps out of the huge bottle. i could say around a million/3 cup or so.

Answer 6

Go to the pizza place you like and ask if you can buy some of their dough.

Answer 7

if you check my best answers from 3 months ago you will discover a detailed explaination. Check box # 9 or 10 along the bottom

Answer 8

cheese and butter. butter will soften up the crust and the cheese will give it some extra flavor. will also add about 500 more calories per slice but eh, who cares.

Answer 9

You need a pizza oven.

Answer 10

Invite Vinny and Guido home