http://www.cookography.com/2007/thin-crust-pizza Just another WordPress weblog Thu, 19 Nov 2009 22:21:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://www.cookography.com/2007/thin-crust-pizza/comment-page-1#comment-877 Banzai Bunny Sun, 08 Jun 2008 21:43:34 +0000 http://www.cookography.com/?p=99#comment-877 Oh, this *is* good. Baked on a stone at 500 degress for ten minutes and it comes out nice and crispy, but not dry. We rolled up the edge of the dough to make a lip to contain the sauce and stuff, and the outer crust was still nice, not cracker-like. Oh, this *is* good. Baked on a stone at 500 degress for ten minutes and it comes out nice and crispy, but not dry. We rolled up the edge of the dough to make a lip to contain the sauce and stuff, and the outer crust was still nice, not cracker-like.

]]> http://www.cookography.com/2007/thin-crust-pizza/comment-page-1#comment-634 Neapolitan Pepperoni Pizza Sat, 03 May 2008 19:54:28 +0000 http://www.cookography.com/?p=99#comment-634 [...] was a lot better than pretty good though. It was a thin crust pepperoni pizza I based off the Thin Crust Pizza recipe I tried before and a recipe from Cook’s Illustrated. The trick to getting a crispy [...] [...] was a lot better than pretty good though. It was a thin crust pepperoni pizza I based off the Thin Crust Pizza recipe I tried before and a recipe from Cook’s Illustrated. The trick to getting a crispy [...]

]]> http://www.cookography.com/2007/thin-crust-pizza/comment-page-1#comment-492 Nate Fri, 15 Feb 2008 03:22:53 +0000 http://www.cookography.com/?p=99#comment-492 This is great information about the bread flour, thanks! You mentioned the baking stone, and I think that's one of the most important ingredients. We use ours and bake at 425 degrees; the crusts are light and crispy. Thanks again! This is great information about the bread flour, thanks! You mentioned the baking stone, and I think that’s one of the most important ingredients. We use ours and bake at 425 degrees; the crusts are light and crispy. Thanks again!

]]> http://www.cookography.com/2007/thin-crust-pizza/comment-page-1#comment-458 Butternut Squash Pizza Thu, 24 Jan 2008 14:22:02 +0000 http://www.cookography.com/?p=99#comment-458 [...] which we did. Of course. If you want to make your own dough too, use the dough recipe from the Thin Crust Pizza [...] [...] which we did. Of course. If you want to make your own dough too, use the dough recipe from the Thin Crust Pizza [...]

]]> http://www.cookography.com/2007/thin-crust-pizza/comment-page-1#comment-308 mags Sat, 29 Sep 2007 16:44:54 +0000 http://www.cookography.com/?p=99#comment-308 oohhh..it is now...12.44am, and I'm not supposed to have supper but this...this might just push me over the edge. oohhh..it is now…12.44am, and I’m not supposed to have supper but this…this might just push me over the edge.

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