Homemade pizza: It’s all about the crust

I thought it would be fun to make some pizza at home earlier this week.  It's not actually much cheaper than low-budget delivery pizza (and it's certainly not as easy), but I thought it would be kind of fun for the kids.  My problem with making pizza at home has always been the crust.  It always just seems so... soggy and bleh. This time I tried two different thin crust brands.  Here is my review.

Pillsbury:  Ah, the Doughboy. Directions called to bake it for a few minutes, then take it out and put your toppings on and stick it back in the oven.  I used this crust to make the kids a cheese pizza.  They didn't complain, but the crust turned out like usual. Kind of soggy.  Even though I cooked it 5 minutes longer than the directions called for.

Wewalka: This is the first time I saw this brand at Walmart and it caught my eye. It was only a few cents more  than the doughboy varieties. This was labeled European Style, whatever that means. It comes rolled up in oven-safe wax paper in the tube, which you leave on when you cook it. After a few minutes in the oven, the paper that was hanging over the edge of my cookie sheet started to burn, so I trimmed off the extra material and stuck it back in.  On this pizza I loaded it with pepperoni, onions, pineapple and extra cheese. Don't hate on the pineapple!

The winner was the Wewalka crust, hands down.  It turned out ALMOST as good as Carbones (my favorite pizza place in town).  If you can't decide what to make for dinner tonight, toss in a pie! Easy and deeeeelish.

Next time,

Michael