The Crust

The pizza crust came out pretty well. I used Il Pane e la Pizza flour from Italy. Not a word of English on the label. I also used a recipe from Alton Brown for the dough, with slight alterations (of course). The dough has to knead in the standing mixer for 15 minutes! Wow! No wonder mine was previously not working too well, I was kneading BY HAND, and not for any 15 minutes either. My standing mixer is a Krupps. It's kind of old and not heavy duty, but it does the trick. I have usually used it for cheese cake and carrot cake, and not much else. Using a pizza stone also improves the crust (thanks Denise). Hopefully it will continue to improve each time I make it :)