|pizza dough on the rise|
It’s worth doing. If yours is a small household, bake only one pizza at a time from the dough recipe. Shape and pre-bake the second to go in the freezer.
Whether freezing or serving the same day, you always want to partially prebake your pizza crust. That’s the first tip. This second time around I brushed the crust with olive oil before adding toppings, and that worked well, but whether you do that each time or not is up to you. You might want to try both ways and see which works better.
Secondly, add all toppings except cheese for about 2/3 of remaining baking time. Add cheese only for the last 3-5 minutes. This prevents a layer of melting cheese from sealing in moisture to make a soggy crust.
|Partially bake at this stage before adding cheeses|
These two crucial tips will give you a satisfyingly crunchy crust, rather than a limp, bready carrier for toppings.
My toppings for pizza #1 from this latest dough session made for an okay but not exciting pizza. For pizza #2, I started once again with homemade sauce, and between sauce and cheese (grated mozzarella and Parmesan) came (as pictured in today's second photo) bacon, artichoke hearts, and kalamata olives. It was fantastic!
|Final fantastic result!|