I may be perfecting the ultimate pizza crust recipe for the rest of my life. I feel it’s critical to document my experiments and successes so that hopefully, I will one day achieve the Agatucci’s [1] glory at home. I highly recommend you read that article. It’s about my favorite pizza joint in the town where I grew up. And now I’m sniffling and totally teary. Food does that to me.
A bonus for this crust is that this is a no yeast recipe, so need to have yeast on hand, or wait for rising, etc. This recipe was very good – I’d serve it to guests with absolutely no qualms. But it’s just not exactly what I was aiming for. For one thing – I want a super duper thin crust. This was thin, but it wasn’t as thin as I was hoping. So for next time, more rolling – to the point of insanity. In addition, the bottom was crispy – but it could be crispier and be even better. I’m musing over this and my current thoughts are, perhaps a hot pizza stone would help. Perhaps an even hotter oven. Perhaps the aluminum foil I placed below the pizza somehow reflected the heat resulting in a less crisp crust and I should just let my oven get messy. That one is a question for Robert Shimmin [2]. I’ll update when I have a chance to ask him and he sends me an answer.
For simplicity, the sauce I used on this pizza was Nona Caputo’s Homemade Spaghetti Sauce. Who is Nona Caputo? I have no idea. It may actually be homemade. I suspect it came from Jimmy’s Italian Market as it was a part of the gift basket SMIL bought for me at the Dallas Food and Wine Festival’s Silent Auction. I’d imagine you could use any high quality spaghetti sauce with similar results or just your regular grocery’s jarred pizza sauce.