Fluffy Pizza Crust Success!
Just wanted to post back. I got some good suggestions here regarding my "flat" crust issue with my first pizza attempt. So, my girls bugged me to let them make their own pizzas again which gave me an opportunity to improve. I made the dough the day before this time (did it same day last time), and let it rise overnight (after a first rise) in the refrigerator. I formed the rounds about 30 minutes before I wanted to cook and made sure I had a good rim around the edges. The girls added their sauce and cheese (won't eat anything but cheese pizza these days), and we cooked them at 450. MUCH better. Nice fluffy crust around the edges, and a good platform for the toppings in the middle.[p]Just wanted to post back after the advice and say thanks for helping me get it right! [p]Cheers,