Re: Help with burnt crust

Quote from: Norwoodchicago on Yesterday at 08:26:21 PMI’ve been making NY style thin crust pizza for 2 years, weekly, and have perfected all parts of the pizza except the outside crust.  Whether I use pizza flour or all purpose, the bottom is perfect, the top is perfect, but the crust around the outside is over cooked.  With 3 c of flour, I use a quarter cup of olive oil or more, sometimes 1/4 cup of canola or veg oil.  Oven or temp controlled gas grill. 425, 450 or 600 degrees. Rim is always too cooked.  Any suggestions?

I suggest you start measuring your ingredients in grams. With a scale.

Second, I agree with what others have said….that’s way too much oil. I think you need to re-work your recipe, to be honest.