Pizza

Recipes

Pizza

A simple pizza recipe; works well for thin crusts.

warm water. about 100 degrees. try one cup per pizza. If the batter is thin and runny like pancake batter, that's too much water, so add a little flour to thicken it. If you can touch the batter with your finger and not stick to it, that's too dry, so add a little water
flour about 2 cups per pizza. Note that it must be at least 60%-70% white flour. It would be heavy and wouldn't rise as much if you get too much whole wheat and corn meal in the batter.
yeast. a 1/4 oz package in the grocery store makes about 2 12"lowest), or didn't move it to a higher shelve in time. Some stoves are hotter than the thermostat, so try 400 next time..

the crust is soggy: Water from fresh tomatoes, pineapples, and onions, can seep into the crust, so take it easy on those.
pizza is too greasy: Reduce oil in batter. Oil on pan needs to be film covering the pan so it doesn't burn, but it doesn't need to pool on the surface. Some toppings (pepperoni, sausage, even cheese) will melt grease into the pizzas; try smaller pieces.
vegetables are overdone (e.g. dried up mushrooms, bitter peppers, soggy onion): Vegetables don't need 20 minutes. Put them on halfway through so they still a little texture left.
cheese is brown and dried out on top: Pizza was cooked too close to top element in oven; never use top shelf.
crust is not very light: Use less whole wheat flour or cornmeal in the batter. Use more yeast.