Re: do you pre-cook the crust for homemade pizza?
I used to have that problem too until I read that pizzerias would pop in the raw dough with toppings pizza into a 500 to 600* ovens to cook. Since then I put the oven to at least 450* if not a bit higher. It doesn't burn the dough or the toppings, but cooks it all the way through to less limpness. Still takes around 20-25 minutes to cook. Also, make sure you put a light coating of oil on the bottom of your pan. I find that this creates a crispier bottom too.
, wife to dh
, mommy to my angel in heaven, Joseph Thomas (9-25-06)
and my angel on earth, Stephen Nikolaos (8-13-07)
and Elias Thomas