The base comes out nice and thin too, so it's crunchy but still doughy enough in the middle, which for me is
the perfect pizza crust formula.
I tried
your perfect pizza crust with the Ball Classic Pectin and it worked okay — but not like yours seems to have.
Meaning they retain
their perfect pizza crust style shape and you get a nice bite and chew factor.
Without pizza dough or an oven that is capable of creating
the perfect pizza crust (I don't have an oven that can go up to a 1000 degrees), I decided I would use potatoes instead.
I am still looking for
the perfect pizza crust recipe, do you have one you love?
«The one» definitely looked like
the perfect pizza crust in the photo!