Store-bought dough makes pizza night as easy as pie, but creating a great crust takes a little TLC. Here's how to make restaurant-quality pizza at home every time.
Let the dough sit at room temp for 20 minutes so it can soften and roll more easily.
Roll it out with a rolling pin, working from the center to outside of the crust the edges. Or make a free-form pie by stretching the dough into shape.
Before you bake the pizza, brush the outside of the crust (the part that won't get toppings) lightly with olive oil for a darker, crispy edge.
Resist rolling out the dough if it starts to spring back. Let it rest a few minutes and soften up so it stretches easily.
Don’t place the dough directly on the baking sheet. Instead, line the sheet with parchment or dust it with flour.
Be careful not to pile on too many ingredients or else you’ll end up with a soggy crust.