Salty Thumb wrote:
> Hello,
>
> Anybody know the secret to making good tasting greasy pan pizza
> crust?

Heavy, black pan. Heat both over and under. The recipe is reasonably
close to the P.H. one, but if you're going to jerk it around and not
follow it, expect lousy results.

Oh, wait. You already got them.

> I made a dozen or so faux pizza hovel pan pizzas last week using an
> Internet recipe and the bottom of the crust usually burnt dark black
> and when it didn't burn (by taking out earlier or lowering the temp)
> the crust and/or pizza wasn't very tasty). I don't know if I greased
> the pan too much, the temperature was too high/too low, needed to use
> different pans, grease or what.
>
> I pretty much used the recipe here
> http://www.thatsmyhome.com/venettos/...-hut-pizza.htm

Actually, you didn't.

> except water was whatever temperature a coffee maker spits it out at,
> used a dash of salt instead of the 1/2 tsp, did not measure the oil
> when greasing the pans (used extra virgin olive oil), didn't use
> rolling pin, but flipped it in the air a couple of times, did not
> spray the outer edge of dough with Pam or any other spray and I
> mostly used 450F instead of 475F because I was using 2 dark non-stick
> cake pans (and also one silver one).

This kind of guesswork will fail every time. Congratulations. You
introduced enough variables to keep a team of mathematicians bored for a
long time. The water was too hot - 105F is baby-bottle warm. Salt serves
several purposes in yeast doughs and leaving it out or seriously cutting
quantity makes for different results. I also suspect that your dough
didn't rise because your hot water killed the yeast.

> Topping was just plain mozzarella cheese and pepperoni.

Exciting.

Pastorio