Originally Posted by Wyogal
I prebake the crusts a bit.
That must be the secret. My thick crust pizza never cooks all the way through, except once, when I did it on the grill, in a heavy, cast iron pan, over a solid bed of hot charcoal. That one came out great. I will have to try prebaking the crust. Thanks Wyogal. There are two foods that I have trouble with, and shouldn't; thick crust pizza, and bread stuffing. The pizza toppings are great. I'm hoping that your tip will make my crust great too. Now I just have to figure out how to get the herbs just right in my stuffing. I'm always either too strong or not strong enough. (heavy, heavy sigh
Seeeeeeya; Goodweed of the North