The Pizza Crust

Baking a good pizza crust can be difficult. Not only do you have to make it just he right fluffiness level, but you also have to add your own flair to it.

Photo by jeffreyw @2012 (CC BY 2.0)

There are many different paths you can follow to make it original and memorable. Dominoes goes for the seasoning. Costo tries to make it light and airy. Pizza hut tries to make it cruchy on the outside and chewy on the inside. Shakey’s looks for the perfect bubbles (those golden orbs that are filled with air and are covered in metled cheese).

There are so many pizza placces out there that it is hard to always make your pizza memorable. Pizza places have to accept the fact that they won’t be loved by everyone. For instance, I will never volunteer to go to Dominoes, but my father loves to eat there. Pizzzerias need to accept that just because someone orders pizza there once, doesn’t mean that that pizza place will always be their favorite. Maybe one bad experience will scar that pizza goer for life and they won’t go there anymore.

So maybe there is more than just the crust that goes into the perfect pizza, but at least you can control your crust. You make your crust how you like it, how you think it should be, and if people don’t like it then they don’t have to eat it.

Personally, I prefer the pizza crusts with bubbles on the ends and chewy in the middle.


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