So I tried a new pizza crust recipe recently. I'm not sure what I did right or wrong, but I was able to roll it out nice and thin and it yielded a near-perfect crispy crust.
I'll have to try it a few more times just to make sure. :) The crust doesn't really draw attention to itself. It's not the main feature. But it is a great vehicle for toppings, and is ready in under an hour due to not needing a lot of rising time. Note: mine was cooked through in 10 minutes or less, instead of 25 as per the recipe. Hence the need to experiment a bit more, but it was probably due to having my oven nice and HOT.
Check it out: http://thisweekfordinner.com/2007/01/31/uncle-tonys-pizza-crust/
I'll have to try it a few more times just to make sure. :) The crust doesn't really draw attention to itself. It's not the main feature. But it is a great vehicle for toppings, and is ready in under an hour due to not needing a lot of rising time. Note: mine was cooked through in 10 minutes or less, instead of 25 as per the recipe. Hence the need to experiment a bit more, but it was probably due to having my oven nice and HOT.
Check it out: http://thisweekfordinner.com/2007/01/31/uncle-tonys-pizza-crust/
I have made this several times since and it's definitely a keeper!
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