Yum! This made a very crisp crust, which I've been looking for, for a long time. I've been using wheat flour and not getting the results I want, but the bread flour was just the ticket. I made my own sauce in the food processor: 1 14oz can of diced tomatoes (drained), and 1 tsp each garlic salt, dried oregano and dried basil. I was conservative with the cheese and sauce so the crust would be crunchy, but next time, after the crust has crisped up, I'll add a little more of each. Just a note, I know at 550, my stone will burn my crust, so I kept the temp at 400 and after 5 mins, turned the pizza around halfway, and after another 3-4 mins I put it on the rack above off the stone for 3 minutes. I pulled it out and let it sit on the stone for about 5 minutes to finish crisping. Thanks for a great recipe!
Was this review helpful?
10 users found this review helpful
Yum! This made a very crisp crust, which I've been looking for, for a long time. I've been...