The key to getting that nice crunch at the bottom is a cornmeal crust. In Ohio we call it a cracker crust.It needs a crunch on the bottom, a chew overall, a sauce that isn’t star but something of a sweetish tang, and a hottish mild cheese. The meat should compliment but not be overpowering.
Au contraire, that is one way but not the only way. There are tricks in the composition of the dough. I will not say yours is wrong, but one of many ways to get there.The key to getting that nice crunch at the bottom is a cornmeal crust. In Ohio we call it a cracker crust.
That's alright. You're entitled to be wrong.Caseys pizza sucks ass. Cornmeal crust is a excellent option for a crispy crust, however not the only option I would grill my crust when I made them at a restaurant. For our diabetic friend Hemp flour or cauliflower crust is a great option.
Caseys has pizza by order. Never just grabbed a slice there although they have that. Breakfast pizza is their specialty. They have the option of cheese sauce or sausage gravy sauce. Good pepperoni as far as normal pizza goes.Picked over and then discarded by "x" number of people who have not washed their hands after landscaping and septic drainage.