Pizza Pointers

Howard L. Puckett
Tips on making the perfect pizza

When spreading sauce or other ingredients on a soft dough, leave a 1-inch border so crust will crispen.

To prevent sogginess, thoroughly drain any topping that would add moisture.

The Crab and Spinach Alfredo Pizza boasts tons of gooey cheese, but many pies need just a sprinkling of Parmesan. The fresh flavors shine through, and calories stay low.

If you're short on time, consider enhancing a commercial frozen cheese pizza with shrimp and veggies.

Place the pizza pan on the lower rack closest to the heat source so the bottom will brown before the toppings and cheese overcook.

For a crispier crust, slide pizza directly onto the oven rack for the last 2 minutes of baking time.

Cool baked pizza on a wire rack for 2 to 3 minutes before cutting to allow cooked cheese to set.

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