Wow, I finally found the recipe for crust i was seeking. Made full recipe, froze half and put the rest in the fridge in a freezer zip bag. Took it out an hour or so before using. Toppings are irrelevant as long as you don't overload it and defeat the objective of crispy thin crust pizza. I always use parchment paper to assemble and transfer the pizza to my stone and my oven can heat it to 525, so it baked up to perfectly browned puffy edges and cooked toppings in about 8 minutes. I used some basil pesto to brush on as a sauce, chunks of roasted chicken, drained marinated artichoke hearts, freshly sliced romas and shredded mozzarella and "pizza" blend to top it, then took it out and let it rest for 5 before sprinkling some fresh basil and oregano over it. We love it.
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Wow, I finally found the recipe for crust i was seeking. Made full recipe, froze half and put...