Corn is best eaten within 0-7 days after being picked!
Buy in season in bulk then bag & freeze!
A simple corn stripper like the one below can make a huge difference when buying in bulk, bagging and freezing corn.
* I recommend Organic Corn in season, thus the bulk buying and freezing.
Play! Use more dry ingredients if needed to make crust thicker!
Make many at a time, they keep well air tight or frozen!
Use a teflex/ Paraflexx sheet!
It be very helpful to have some teflex or paraflex sheets for your dehydrator to make the crust creation process a lot easier. You can get some directly through this Excalibur linkor check out the deals on Amazon in the links below 🙂
Spread the crust evenly with a flat knife, 1/4 inch thick, right to the edges! *see video
For speed drying carefully flip and remove the teflex before placing in the dehydrator! Use a knife if needed! *see video
Optimal dehydration temperature for the crusts is 118 F or 58 C. Some people recommend a lower temperature, I have found no benefit to this and only longer dehydration time and more chance of mold.
For speed drying set at higher temperature for the first 1/2 hour of drying and then turn down for the rest.
The internal temperature of the food will not raise until the surface moisture of the food is dried, thus the 1/2 hour at a higher temperature speeds this process without detriment.
Turn the trays around, front to back and back to front at the 1/2 way point! If you are making many crusts at once then switch the order of the trays around too so that different crusts are in different spots of the dehydrator while drying!
Wait to flip the crust over until the top is fully dry 🙂
Always flip the dehydrator sheets toward your hand that is holding the tray to avoid the whole crust slipping out. *see video
Have a fine but sturdy brush to help remove tough crusts from the mesh dehydrator sheets. *see video
A toothbrush, denture brush or dish washing brush would work fine. In general if you need use the brush you are rushing the crust, when dry enough they will usually come off without one.
Adjust the crust / mesh away from the center of the dehydrator tray to more evenly dry the crust. *see video
If you are storing the crusts at room temp for more than 24 – 36 hours then its best to dry them a bit more until they are dried through the whole crust. If you are using the crusts soon, or freezing them, they can be fully dry on the outsides but a bit softer in the middle, this is my preference.
Make multiple crusts at once, bag and freeze them for ready made quick dinners!
Be patient and most of all have fun creating!
Fully made Pizzas freeze and re-dehydrate very well!
I have had a few full pizzas left over when I was taking pictures for the book and left them in the freezer for over two months as a trial. When taken directly from the freezer and popped in the dehydrator for 1-2 hours they come out amazingly! It also works to take them straight from the freezer and then top with the sauce and toppings. Perfect for quick meals or to prepare in advance for others!
I really hope you find these tricks and tips super helpful in your pizza mastery!
PS if you found yourself here and haven’t grabbed the “Frickin Rawsome Pizza” book yet…