"Your Name" > wrote in message
news:01c3a478$12492480$c922e783@XX002LAB04...
Hello,

I have been making my own pizzas for a while know, but do not understand why
some recipes say to let the dough rise twice? Why is this??

The first rise is to develop the dough. The second rising is done after
scaling but before shaping and lets gas build up in the dough. Do not press
the dough to shape it, but rather stretch and pull the dough, being very
careful to keep as much of the air in the dough as possible, especially in
the rim.

Also, I can achieve a very good thin crust pizza base, by rolling it out,
but cannot get a good crust on it. Can anyone surgess some thing?

I don't understand the differentiation between crust one and crust two. I
assume you mean the crust that the sauce sits on and the rim. See above.
If you do roll out the dough, don't roll the rim, just let the rim dough
stay in the risen state.

Most pizza books these days say to have an oven at some heat just short of
an oxy-acetelyene torch. I find that something between 450 and 550 works
for me. You'll have to experiment with your dough, process and oven to see
what works for you. I also put the rack (with tiles) pretty near the bottom
of the oven, which allows the crust to brown and crisp nicely, which is how
I like pizza. You could use two racks, one low and the other high, and
start the process on one and shift to the other after a bit.

Barry

Thank you.