Thin Crust (Amer-Naplitano) Margherita

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Fresh tomatoes, basil leaves, pesto, fresh mozzarella. I had made dough about two weeks ago and put half of it in our outside freezer--I'm not sure if it didn't totally defrost (24 hrs in the fridge) or if the deep freeze stunted the yeast, but it didn't rise the same. This was actually a blessing in disguise because the resulting crust was crisp, thin and more dense than it regularly is. It turned out delicious. I may try to replicate it again. What advice would you give someone starting this project? I am also using parchment paper now to lay the pizza out. I am going to keep using it as it helps keep the shape right

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