First go at the Thin Crust. 50/50 bread flour and HG flour cuz this is my favorite blend currently. The smell is amazing. Just letting it cure now, so tomorrow night is pizza night.
Any advice on the bake? Steel vs stone, sauce amounts, cheese amounts, how much raw sausage for a 14”?
Any other tips?
I’ve got 2 crusts, is there a flavor/texture difference if I store the 2nd crust in fridge for a couple days? Or better to freeze?
by Scoop_9
8 Comments
Preheat your oven as high as it will go, then let it stay that way for 30 mins before you slide it in.
Follow the recipe! It’s pretty well tested 😉
A tiny about of Sunday gravy, high moisture fresh mozz, cooked sliced mushrooms and sweet onion slices. That is all.
What are you making? Homemade tortillas? Recipe?
Raw sausage??
Make sure to get the sauce all the way to the sides or they may burn. I think the recipe also advises to poke holes in the dough with a fork?
Put pineapple on it and watch the comment section burn to the ground
We make this a lot. Just leave it uncovered overnight. Literally uncovered, putting a towel or paper towel on it will reduce the stick-proof surface. It’s pretty fool-proof after that. Enjoy!!!
And *chef’s kiss on the recipe and the sauce Kenji. I’m now a connoisseur of giardiniera!