Pizza Crusts

I’ve got a crust from a Wolfgang Puck book that I am quite happy with, but I am always open to trying new crusts.

For instance, I’d love somethin similar to the crust Pizza Luce uses.

What have you got???

I hate Luce! I added about 10# when I started my new job. Its right down the flight of stairs.

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I hate Luce! I added about 10# when I started my new job. Its right down the flight of stairs.

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LOL. I forgot about it till a friend’s mom mentioned it a few weeks ago, so Saturday was Pizza Luce night for us. I forgot how good it is. Baked Potato pizza is da bomb!

Bread Machine on dough setting:

2 3/4 cups flour
1 tbsp sugar
1 tsp salt
1 tbsp butter
1 tbsp garlic powder
1 packet yeast
1 cup beer

I like to spice up the pizza dough by adding Parmesan/Romano cheese, garlic/garlic powder/garlic salt, oregano/Italian seasonings. This can really give the dough some extra flavor – I use the bread maker for making my dough too and just add these things with the rest of the ingredients at the beginning.

Eye’s….what time does supper start?

Damn Eyes, you should package that dough/crust and sell it here to your IDO Family members.

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I like to spice up the pizza dough by adding Parmesan/Romano cheese, garlic/garlic powder/garlic salt, oregano/Italian seasonings. This can really give the dough some extra flavor – I use the bread maker for making my dough too and just add these things with the rest of the ingredients at the beginning.

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I do the same but just use the cheap Jiffy pizza crust and add the same seasonings as you. Makes a great crust for my taco pizza.

Now taco pizza is a different animal. I add chili powder, garlic and cumin to that dough – maybe some crushed red pepper flakes too

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…but just use the cheap Jiffy pizza crust…

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That’s not even real pizza crust!

I think the trick to a good crust like Luce is the oven at 500-700 degrees. Just can’t replicate that in the house.

I use the standard recipe from Alton Brown. Can always improve on that.

-J.

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I think the trick to a good crust like Luce is the oven at 500-700 degrees. Just can’t replicate that in the house.

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I can on the grill
I’ve actually been quite pleased using my pizza stone on the grill.

my pizza stone ended up really black after a couple times on the grill. When grilling pizza stay away from the corn meal they tell you to put on the stone to prevent sticking, it does quite the opposite. A bit of olive oil on the bottom is all it takes. You can get a hint of smoke taste, just put a small chunk of applewood on the grate. Geez I can almost feel my ribs, getting hungary.

We have a new pizza shop here in DT St Paul. Darn good stuff!

http://www.blacksheeppizza.com/

-J.