I love thin crust pizza! I figured out that if I roll the dough out on parchment paper it sticks and that allows me to get it paper thin. After it cooks it comes right off the paper. Add in some homemade Italian sausage and sauce and top with loads of cheese and it makes for a great dinner. Thanks for looking!
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Super thin crust pizza, my fave!!!
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MMMMmmmmmm........ Dang that looks Mighty Tasty!!-----
I know a Bear who would be all over that !!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I use a very simple recipe. Equal parts bread flour and AP, yeast in warm water and here's my secret: Barley Malt Syrup. I add a good tsp. in with the warm water and yeast. The yeast love it. Then I add a Tbsp. or so of really good olive oil. If I need more water I add it. I prefer a bit of a wet dough. Also, I let it slow rise in the fridge for 24 hours minimum, but really like it after 48 hours. Great flavor.
On edit: I forgot to mention the salt.Last edited by Squirrel; 03-06-2016, 08:24 PM.
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I'm so on the thin pizza...awesome...Cheers for the recipe gig Sister!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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