| Pizza is one of the most popular foods in | | | | baking. Traditional New York style pizza |
| America today with 93% of Americans eating at | | | | (thin crust) is currently the most popular |
| least 1 pizza a month. What's the secret | | | | and has a crust so pliable it can fold |
| behind this Italian specialty and why are | | | | without splitting. Thin crusts are mixed |
| Americans so in love with it? According to | | | | until smooth and are often hand-tossed. On |
| the experts, a perfect pizza begins with the | | | | the other hand, some people prefer thick |
| perfect crust. The best pizza is only as good | | | | chewy crusts and this can be achieved with |
| as its crust and a large number of Americans | | | | either fresh or chilled dough by simply |
| agree with this. In a recent poll, over 1/3 | | | | letting it rise.Deep-dish pizza or |
| of Americans believe that the crust is the | | | | Chicago-style pizza is another popular kind |
| most important part of the pizza. Whether the | | | | and is made with under-mixed dough that has a |
| pizza is thick or thin, cheese-stuffed or | | | | cake-like texture. The crust turns out |
| hand-tossed, deep-dish or gourmet, a good | | | | biscuit-like because it is pre-baked before |
| crust is the key.A well-made pizza crust has | | | | the toppings are added. Cracker-crust pizza |
| the perfect combination of flavor and | | | | is gaining acceptance and is made by |
| texture. It should never be bland or | | | | under-mixing the dough, allowing it to |
| difficult to chew. Most pizza crusts contain | | | | ferment for a few hours, then sheeting it. |
| only basic ingredients: water, flour, yeast, | | | | Pan-style pizza utilizes thick dough and is |
| shortening, salt and sugar. What magic makes | | | | cooked in oil, resulting in a light crunchy |
| this simple combination so mouthwatering? | | | | crust. Cheese-stuffed pizza crusts have |
| Starting with the right kind of flour | | | | unbeatable flavor and texture, while |
| (usually an all-purpose unbleached flour) | | | | California style (gourmet pizza) relies on a |
| will help ensure the perfect pizza crust. | | | | typical thin crust and a variety of specialty |
| Yeast that is still active is critical to | | | | toppings.So what pizza crusts do people like |
| making the dough rise. Water is the simplest | | | | best? The verdict is in and statistics show |
| and yet most important ingredient, because it | | | | that thin crusts are by far the most popular. |
| blends the others together into perfect | | | | Approximately 61% of Americans prefer a thin |
| union.The best pizza dough is smooth and | | | | crust pizza. Coming in second and tied at 14% |
| elastic but never too sticky, resulting in an | | | | are deep-dish crusts and thick crusts. |
| irresistible crust. Some people believe that | | | | Cheese-stuffed crusts are preferred by 4% of |
| refrigerating pizza dough gives it a more | | | | Americans and especially pleasing to |
| desirable flavor. Sometimes corn meal is | | | | children. Whatever the style, the crust is |
| added, especially to deep-dish pizza crust, | | | | undeniably a major factor in good pizza. Good |
| giving it a yellowish hue. Adding whole wheat | | | | pizza crusts are essential to tasty pizza and |
| or rye flour contributes both flavor and | | | | have come a long way from the days when the |
| nutrition to the pizza crust. Whole-wheat | | | | crust was peeled off and discarded.William |
| pizza crusts are becoming more common among | | | | Lockhart is Founder of He is also a self |
| health-conscious Americans.Many people swear | | | | proclaimed homemade pizza lover. delivers |
| by a thin crust, but 40% prefer it crisp on | | | | pizza recipes to subscribers email box. The |
| the outside and tender on the inside. The | | | | slogan on the web site reads, "They'll Get |
| secret to a deliciously thin crust is fresh | | | | Down On Their Knees And Beg You To Make |
| ingredients; dough rolled no more than 1/4 | | | | Another". |
| inch thick and no chance to rise before | | | | |