Share a little about the ingredients and techniques used to create this dish/item. I used the American crust exactly as written. I hate when people say it wasn't a good recipie and then go on and tell all about how they modified it. It was good, but I had a little trouble with the crust getting just right. The first time I just hand stretched it and maybe it was a little too thick, because the bottom was crusty and the top was raw. It raised up to about 1/2 inch thick when baked. When I rolled it out the second time, a little thinner, it came out better. My only concern was that there was a thin crust on the bottom and was a little tough. I baked it on a stone at 525 degrees. I used the sauce and the tomatoes that I used were real juicy so I went ahead and cooked the sauce down a little to thicken. It was really good. I am wondering if I put too much toppings on the pizza also. I think I'll try one with just sauce and a little cheese and see how it comes out.
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