My home pizza baking project was overall a success. I was pleased with how large (approx. 16″) and thin the crust was, but it didn’t crisp up and brown on the bottom as much as it should have. This is probably why people use pizza stones… to try to replicate commercial pizza oven conditions. I think I have some brick-like pizza stones… somewhere… and will try to find them. I may also have taken it out of the oven a bit too soon.
Tonight, I’m making another pizza; this time with pesto instead of red sauce and Canadian bacon instead of turkey pepperoni. I might also get a little crazy and use kalamata olives in place of the regular ol’ canned sliced black olives.
Meanwhile, I’ll get back on PizzaMaking.com and see what they recommend for achieving a slightly crispier, darker crust.