So we made our own.
The crust is the issue, as always with pizza. T likes thin and crispy and I like middle ground and b and t like pizza. End of story.
I found a few recipes, including the one I used as a kid growing up and mashed them together to form a dough that is easy and tasty.
Pizza dough:
1 cup AP flour + another 1- 1 1/2 cups
2 tsps sugar
1 tsp kosher salt
1/2 tsp garlic salt
3/4 cup hot water
3 tbsps olive oil
1 pkg pizza dough yeast
1) Mix together 1 cup flour, water, salt, oil, sugar & yeast. It will resemble wallpaper paste and be quite unappealing.
2) Change to dough hook if you have one and start adding more flour until it comes into a ball and it just a little sticky to the touch. Do not add to much flour or you'll end up with a mess and need to start again.
3) Let dough hook knead the dough for 3-5 minutes and then remove from the dough bowl and place in clean oiled bowl with a towel on top until you are ready to assemble.
4) After letting the dough rest a few minutes stretch it out until desired thickness.
5) Put a little oil on the pan you're using to cook the pizza and put the dough on top.
6) Smother in your favourite toppings (mine has red pepper, spinach, feta cheese, banana peppers, carmelized onion and garlic) and bake for 15-30 minutes at 425 depending on how thick your crust is and how crispy you want your pizza.
For super crispy thin crust: 20 minutes on the bottom rack with 2 minutes under the broiler at the end.
For middle ground: 20 minutes on bottom rack with 5 minutes in the middle to brown the top
For thick: 20 minutes on the bottom, 10 minutes in the middle and 5 at the end on broil.
** These times will change depending on our altitude, oven and desired crispness. Throw it in the oven and keep checking until you're too hungry to bother.
Just don't burn that little hangy thing behind your upper front teeth.
That's unpleasant.
