On Thursday, October 25, 2018 at 4:52:18 PM UTC-5, dsi1 wrote:
> On Wednesday, October 24, 2018 at 12:03:14 PM UTC-10, Silvar Beitel wrote:
> > The "Pizza with everything" thread ("RFC: Every topic a rathole!")
> > got me thinking about crusts. I've decided the pizza I like best[1]
> > has a blistered crust, i.e. crisp on the bottom, chewy above that,
> > but with large(ish) air pockets. The Goog is full of "guidance" on
> > how to get that at home. What's *your* advice?
> >
> > --
> > Silvar Beitel
> >
> > [1] Leaving Chicago deep dish, which I love, out of the discussion.
>
> I like to lay the pizza on a metal sheet on the floor of a hot oven then finish it under the broiler.

Sounds HOT! And that's GOOD! Just don't put any sugars in the pizza dough!

And for as crispier crust bake directly on a wire grid! Midoven to 2/3 of the way up!

John Kuthe...