Pizza {almost} perfected

It is no secret that I have auditioned many pizza crust recipes for my homemade standby. It is also no secret that most of them have been okay at best and total duds at worst.

Thankfully, I finally found one that I really like. Granted it didn’t get that charred-crispy-chewy combo that I love from my favorite pizzerias, but since it is a home oven that we are working with, I think this is as good as it gets.

I used this recipe for the crust, and the whipped up a super basic tomato sauce with San Marzano tomatoes, garlic and onion and then cooked up a few toppings.  I have to say the lamb sausage and roasted tomato was a definite winner.

And to get the crust as close to charred-crispy-butateenybitchewy as possible, I was assisted by the use of a pizza stone, a hot hot oven, and a few minutes of parbaking the crust.  I think next time, I will opt for the last few minutes with the broiler, and maybe I can get a few of those great black spots.

What is great about this dough is you can always pop it in the freezer to have some on hand in a pinch without rising time, although this recipe is one of the quicker ones I have tried.

And in the midst of this hustly-bustly season of cocktail parties and holiday shenanigans, a little casual pizza night may be just what you are looking for.  And thankfully now, we have a crust that really works.

If you have ideas on how to get the crust a bit charred at home, feel free to let me know… I have no problem with more pizza nights.  Particularly with lamb sausage!