I make my own thin crust, with Caputo 00 flour, adding sourdough flavoring powder from King Arthur. I make enough dough for 6 medium-size thin crusts. Each round of dough is rolled out between 2 sheets of olive-oiled parchment paper. (Takes up all available counter space.)
I use NO sauce on my dough. I layer the mozz on really thick, followed by drained tomato slices, salt & pepper, meat (usually sausage or bacon), and whatever else we want (sliced olives, etc.).
Bake at 500 on a red-hot pizza steel for 7 minutes one pie at a time, on its bottom piece of parchment paper. (No messy clean-up.) Sprinkle fresh basil leaves on top.
My husband & I eat one pie, then cut the rest in wedges and freeze, with each wedge wrapped separately so whoever wants one takes one & microwaves it. Even with only two people, those six pizzas don’t last long.
I use NO sauce on my dough. I layer the mozz on really thick, followed by drained tomato slices, salt & pepper, meat (usually sausage or bacon), and whatever else we want (sliced olives, etc.).
Bake at 500 on a red-hot pizza steel for 7 minutes one pie at a time, on its bottom piece of parchment paper. (No messy clean-up.) Sprinkle fresh basil leaves on top.
My husband & I eat one pie, then cut the rest in wedges and freeze, with each wedge wrapped separately so whoever wants one takes one & microwaves it. Even with only two people, those six pizzas don’t last long.
Last edited: