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Crazy Crust Pizza Dough

Reviewed: Jan. 24, 2013
I halved the recipe. I poured the dough into / baked the pizza in a pan for a toaster oven lined with foil for 15 minutes. (Don't be alarmed...looks more like batter than dough.) I then pulled it out and pressed the dough down with the back of a spoon (it puffed / bubbled up). After flattening the pizza, I spooned out pasta sauce and topped with shredded cheese, olives, and sliced turkey and returned to the oven for 10 more minutes. The pizza was good and satisfied my craving for pizza. The dough was a good vessel for the pizza toppings. For next time, I need to make sure I oil the foil liberally because the pizza was sticking. But overall, good dough that served its purpose.
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