Tips for better pizza

Some folks like it thick, some folks like it thin and crispy.These tips will help to get a crispy, super flavor crust.

Make the dough ahead of time and let sit in refrigerator for up to 3 days. It will make more yeast and a more tasty crust. The dough gets better and better over the course of a few days in the refrigerator, peaking at about 3 days. Make it or buy it in the store, throw it in a ziploc bag, and refrigerate it for a few days. Allow to proof at room temperature before stretching and baking.

Don't ever use a rolling pin. Start in the middle with the heel of your hand and imagine moving the air bubbles out to the edge of the crust. Pick up with both hands and pinch about an inch and move like you're turning a steering wheel slowly. Keep the bubbles pinched on the outside edge.

Use just a little flour on the pizza peel, too much will influence the flavor. Alternately, seminola flour or corn meal may also be used.

Prebake if you don't have a pizza oven. About 5 min on 400 works wonders.

More is less, too many toppings will make the pizza soggy. Just a few pieces of sausage or pepperoni. Anything that has a lot of water or juice, press between paper towels to get excess moisture out. I try to use about three ingredients and top lightly with fresh grated parmesan.