Low Sodium Pizza

[tommy4u2]

Can anyone help me with my pizza crusts. I can make some pretty good low sodium pizzas but I just never seem to be able to get the crusts right. Sometimes they seem a bit doughy and they almost never have the crispness of parlor pizza.

Do I need a pizza stone? I've tried most every recipe. I thought it was just cooking it in a home oven that was the problem but I have cooked Papa Murphy's pizza at home and the crust comes out great! Also, it's not the lack of salt in my crust causing the problem, is it?

Please help!!!

[jpshaw]

Lack of salt? No. I think all salt does is increase shelf life. I'm sure it could cause a salty taste if you used enough. The following is Dick Loques recipe from his book;


Pizza Dough
Dick Loque

2 tsp active dry yeast (1 tsp) 3 1/2 cups bread flour (1 3/4 cups)
1 1/2 cups water (3/4 cups) 2 tsp honey (1 tsp)
2 Tbs Olive oil (1 Tbs)

Mix and form pizza or refrigerate for several hours to make dough easier to work with. Bake at 400 degrees until lightly browned. Place toppings and heat until cheese is melted, about 15 minutes. Makes 2 12 inch pizzas.
Calories 127 per serving Sodium 2 mg per serving 8 servings per 12 inch pizza.

Please excuse the print everywhere it's a copy and paste thingy. Also the ( ) marks are showing 1/2 recipe when one just want to try it with 1 pizza.