Howard L. Puckett

Tips on making the perfect pizza

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

To prevent sogginess, thoroughly drain any topping that wouldadd moisture.

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

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

Place the pizza pan on the lower rack closest to the heat sourceso the bottom will brown before the toppings and cheeseovercook.

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

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

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