Pizza Crust

Description

Now it’s time to carefully peel off the top layer of parchment and add your toppings. Use a minimum of sauce on your thin-crust pizza; too much sauce will drown the crust beneath, turning it soggy.

I find about 1/4 cup sauce is perfect for a 12” round pie, while a scant 1/2 cup works well for a freeform sheet-pan pizza (about 12” x 15”). A pastry brush is the perfect tool for giving the crust a complete (yet thin) coating of sauce.