Pizza Crust

I love King Arthur Flour's website. I made the pizza crust the other night and it was a winner.

Here's the link for you.

I wanted a crispy crust so I cooked my crust for the 8 minutes then flipped it over before I added the toppings: carmelized onions, pears, pecans, craisins, feta, and just enough mozzarella to hold everything on. Delicious. Still delicious the next morning, cold.

The girls had pepperoni. Boring, but delicious to them.

P.S. Sometimes I will skip a rising or a resting when making bread...I fail to properly manage my time or I tell myself it doesn't matter, but really, it does. For the crust to stretch to the pan right, you have to press it out a little, let it rest, press it out a little, let it rest, and so on until it keeps its shape. Be patient! and the bread will be your reward.