how to make good crispy Pizza?

Question

Some thing like Pizza HUt crust.

Answer 1

Ignore 'lower temperature' (and 'Ragu' -- blecch). Cook it as hot as possible, and if you don't have a pizza stone or pizza screen, remove the baking sheet half-way through.

Not sure if it's exactly what you're after, but

http://jvpizza.sliceny.com/

is worth reading.

Answer 2

Let a frozen bread dough thaw out part way, then stand it on end and mash it into a disk. Let it rise in an oiled, covered dish or a dough proofing pan from Abes. Roll it out to the size of a pizza pan, then put about a cup of oil in the bottom of the pan and lay the dough on top. Top it with Ragu pizza quick and fresh grated mozzarella cheese and bake at 450.

I got pizza pans, a screen, and a proofing bowl from abes, and they do good.

Answer 3

Italian Style Pizza Dough

If someone had registered the name 'pizza' and patented the technique back in 1889, there would be one extended family living very comfortably by now.
It was the cook Esposito who first made the definitive version of mozzarella, tomato and basil at the Palazzo Reale di Capodimonte in Naples – home of the pizza.
He served his 'Margherita' to the queen of the same name. The day was June 15.
Although extremely good pizzas or 'pizze' can be found outside of Naples, you should keep this to yourself when you visit the city.

If you’ve never made pizza dough, this recipe is a good place to start.
It makes 2 x 30cm round pizza and will feed 4 hungry people.

You need:

1 packet dry yeast
1 ½ cups warm water
4 cups white flour
1 ½ teaspoons salt
2 tablespoons olive oil
2 tablespoons sugar

Method:

Pour the warm water in a large mixing bowl.
Add the sugar and yeast.
Stir the mixture until dissolved.
Let the mixture sit for about 10 minutes to let the yeast mature.

Add the salt and olive oil and stir again to combine the ingredients.
Add 1 cup of flour and whisk in until dissolved.
Add the second cup of flour and whisk it in.
Add the third cup of flour and combine. By now the dough mixture should be fairly thick.
Add the last cup and flour and, with your hands, begin to combine and knead the dough.

You may need to add a dusting of flour from time to time to reduce the stickiness of the dough.
When making pizza dough you’re going to have to knead the dough for between 5-8 minutes on the tabletop.
Put a piece of thick plastic down and knead it on that to make it easy to clean your working surface later.
You'll know the dough is ready when the ball no longer sticks to your hands.
It will become a smoothly-textured ball slightly larger than a large grapefruit.

Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil.
Cover tightly with plastic and set it in a warm place such an as un-lit oven or my favourite place, especially with winter upon us is between the blankets on the bed with the electric blanket on low so that it lets the dough rise.
It will take about 1 to 1 ½ hours for the dough to rise, depending on how warm the environment is.
It will be ready when it’s twice the size you started with.

Take the dough out of the bowl and cut in half with a knife.
You now have two pizza dough balls, enough to make two 2 x 30cm pizzas.
Take each raw dough portion and hand-mold them into balls.
Smoothing the outer surface, tuck each ball into itself from underneath.

You need to "proof" the dough balls again at this point.
They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes in a warm place.
Some recipes call for up to an additional hour of rising, but for practical purposes, pizza dough does not have to be put through a complete second rise cycle.

Stretch out the dough, place on a well oiled baking tray and top with a tomato pizza base, mozzarella cheese, ham, bacon, pepperoni, mushrooms, capsicum, olives or any topping that takes your fancy.

Bake in a hot oven of 220C for about 15-20 minutes until the dough is crisp

Answer 4

What you do is bake the crust for a while and then add the toppings or cook the pizza at a lower heat for a longer period of time....KECK

Answer 5

pizza stone... you can get them at most stores where you buy pots and pans... it gives the best crust (even with the cheepo pizzas).

Answer 6

I use a pizza stone. I use it for normal bread too.

Answer 7

oven