The crust
Keep it simple: flour, water and yeast. Don't add anything that might add flavor or texture. Ideally, the crust should taste and feel like a unsalted, non-fat cracker. Extra points if it shatters when consumed.
The sauce
The key here is thin. Apply it with an airbrush. Don't add anything that might clog the brush, like spices or actual tomatoes. You should be able to see the crust through the sauce layer at all points. Any more than that and it won't dry out properly in the oven.
The cheese
Place each shred so it is not touching any other shred. Too much and the sauce won't dry out properly.
The toppings
It's much easier and more profitable to keep these to a minimum. If you need two hands to count the pepperoni bits on each slice, you've over-done it. If you sell by the slice, just make cheese pizzas. You can add the topping and re-bake the slice. This ensures the sauce is dried out.
[The local pizza place changed hands. I'd say four of the five frozen pizzas at the supermarket are better.]
Keep it simple: flour, water and yeast. Don't add anything that might add flavor or texture. Ideally, the crust should taste and feel like a unsalted, non-fat cracker. Extra points if it shatters when consumed.
The sauce
The key here is thin. Apply it with an airbrush. Don't add anything that might clog the brush, like spices or actual tomatoes. You should be able to see the crust through the sauce layer at all points. Any more than that and it won't dry out properly in the oven.
The cheese
Place each shred so it is not touching any other shred. Too much and the sauce won't dry out properly.
The toppings
It's much easier and more profitable to keep these to a minimum. If you need two hands to count the pepperoni bits on each slice, you've over-done it. If you sell by the slice, just make cheese pizzas. You can add the topping and re-bake the slice. This ensures the sauce is dried out.
[The local pizza place changed hands. I'd say four of the five frozen pizzas at the supermarket are better.]