Whether you've made the dough yourself or purchased a dough ball from your local store, go ahead and let the dough sit out for an extended period of time. In a bag/ziploc with the interior of the bag very lightly coated with light olive oil. Try 2 hours. This helps break down the yeast, and will result in a "foamier" foundation for the pizza. You want to see "web-like" dough when you tear crust off. Also, the pizza will not sit as heavy with you! You will hear a crunch with every bite.

It's all about the sauce. Try "halfing" the amount of cheese you use. For one it's healthier but you'll also notice and appreciate the sauce as a component. A pinch of sea salt on each slice will really make the tomatoes in the sauce pop. All the other ingredients acting with the sauce will play out nicely vs. being "drowned" by a mass of cheese.

Grate your cheese. Pre-packaged shredded cheese has "anti-caking agents" that act to prevent the cheese from clumping together. If you grate your cheese and refrigerate you will see that effect. Grating the cheese will result in better cooking/melting of the cheese. You will see.

Enjoy! A lot of this is matter of opinion but I think you can add a lot more to the result by using those few tips above.

This post was edited by Mr_Jeb on Dec 14 2013 09:17am

how to make the crust crispy? I bought a metal or aluminum? round pan with small holes, but that too does not seem to work.. I've tried the stone (put it in the cold oven until the oven preheats) and can't get that either

I usually go with 450-475 for 15-17 minutes. The pan you got with the holes should work just fine. You could try "par cooking" the pizza first. You put just the dough in the oven for about 13-15 minutes, then remove and let cool for 5-10 minutes. Then, apply your preferred toppings. Throw back in the oven and let cook for about 7 minutes. This will definitely help with a crispier crust.

This should help prevent the "chewy yeasty" crust texture that can result.

Also, a nice move toward the end of cooking is to remove the pizza when it has about 2-3 mins left to go, let it cool for minute so you dont burn yourself etc, and very lightly drizzle some light olive oil along the rim/crust of the pizza, and this will add a hint of nice flavor as well as add crunch to the crust. I hope this helps!

Next time I make "pepperoni rolls" I will post some photos. Pretty much a calzone where I put in pepperoni, bannana peppers, and italian sausage. You leave the sauce out of it and rather dunk your pizza in the sauce. Amazinggg as a brunch on a rough morning after a long night ; )

pizza stone>all

my receipe http://forums.d2jsp.org/topic.php?t=61278326&f=152&p=413406254
the secret to good pizza is not too many toppings.

This post was edited by Wycka on Dec 15 2013 01:59pm

Very much agreed.