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Reply to "Getting homemade pizza dough to be crispy!"
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[quote=Anonymous]I have much better luck with my pizza crust when I lower the rack to the bottom third of the oven. I also use an innexpensive metal pan. I bake at 485 degrees until the edges of the crust are golden brown. I've had good luck with these two recipies: [url]http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/[/url] Note where she says "(I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.) " [url]http://www.101cookbooks.com/archives/001199.html[/url][/quote]
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