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Old 11-02-2012, 04:37 AM   #11
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Thanks so much Chef M and Merstar

Chef, that recipe is similar to the one we use but the olive oil is different

Yes, we do have a food processor and will certainly give this one a go

Do you use a pizza stone?

We do and we cook it on 250c (480F) for 10 minutes on a pizza stone and with the fan force on...the pizza stone we preheat in the oven for 30 minutes beforehand too
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Old 11-02-2012, 01:10 PM   #12
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Quote:
Originally Posted by Kylie1969 View Post
Thanks so much Chef M and Merstar

Chef, that recipe is similar to the one we use but the olive oil is different

Yes, we do have a food processor and will certainly give this one a go

Do you use a pizza stone?

We do and we cook it on 250c (480F) for 10 minutes on a pizza stone and with the fan force on...the pizza stone we preheat in the oven for 30 minutes beforehand too
I do have a small pizza stone, but I rarely use it. I like using my larger pan which is a dark metal non-stick w/holes. I was thinking that maybe the recipe I gave to you won't be the crispy crust that you want. I like that it can be rolled & stretched to the desired thinness though. We like the way it tastes. Yes, dribbling a good tasting olive oil over the top of the crust adds some great flavor. I also like to use mozzarella with just a bit of cheddar (1/4 cup) sprinkled on top of that.
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Old 11-02-2012, 05:45 PM   #13
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Well, we will give it a go Chef, as even if it is not crispy, it sounds nice

We use mozzarella too, but the addition of some cheddar sounds good...thanks for the tip
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Old 11-03-2012, 06:36 PM   #14
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Originally Posted by Kylie1969 View Post
Well, we will give it a go Chef, as even if it is not crispy, it sounds nice

We use mozzarella too, but the addition of some cheddar sounds good...thanks for the tip
Hey Kylie, this is off your topic but just wondering. Do you have Trader Joe's down under? The reason I ask is that they have the greatest product called '21 Seasoning Salute' which I use on just about everything. Including pizza. It contains not salt (which is good because salt is cheap enough) and costs around $2 per bottle. I use it on all meats, veges, salads, you name it
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Old 11-03-2012, 09:10 PM   #15
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We dont have that shop here sadly Chef, it sounds good though and very versatile
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Old 12-30-2012, 05:50 PM   #16
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It looks like I am late here but I was searching for something else and just saw this.

It just so happens I just ate a crunchy thin crust pizza I just made... :)

I will start by saying I am not the cook or the baker others are but... here is what I do when I want pizza and don't want to pay for it.

For a 12-14" thin, crunchy crust pizza.

1.5 c flour
1 pkg instant yeast
1/2 t salt
1/2 c warm water
1 T corn meal

Mix dry ingredients, form well and add water. Combine to form dough - knead about 3-4 minutes. Cover and let rest for 10 minutes. Preheat oven to 400 degrees.

Sprinkle pizza stone with corn meal. Roll out dough and prepake 3 minutes.

Add sauce and toppings being careful to spread out toppings that will release more water (vegetables). The edge of the dough can have more sauce and toppings and then get lighter towards the middle. I never put anything but light sauce and cheese in the middle (the "middle" being a circle about the size of a coffee cup)... I *think* this is one of the ways to help it get crunchy.

The pizza I just made had spinach, pepper jack cheese, spinach and homade sauce on it and was crunchy all the way through.
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