Comments on: Thin Crust Pizza http://www.cookography.com/2007/thin-crust-pizza Just another WordPress weblog Sat, 13 Mar 2010 13:21:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Esto es Pizza « Es la Cocina de Lolo 2.1 http://www.cookography.com/2007/thin-crust-pizza/comment-page-1#comment-3120 Esto es Pizza « Es la Cocina de Lolo 2.1 Mon, 11 Jan 2010 15:49:08 +0000 http://www.cookography.com/?p=99#comment-3120 [...] 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 crust is [...] [...] 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 crust is [...]

]]> By: John http://www.cookography.com/2007/thin-crust-pizza/comment-page-1#comment-3002 John Fri, 27 Nov 2009 03:08:00 +0000 http://www.cookography.com/?p=99#comment-3002 Hi, I think there is a typo in the amount of water: Should I add all but 2 tbs of water and then subsequently if the dough is too dry that add 1 tsp at a time, and the dough may ultimately take up to 2 **tbs** of extra water; *or* should I add all but 2 **tsp** of water and then subsequently if the dough is too dry then add 1 tsp and then add another 1tsp if needed. Thanks, John p.s. I made this recipe once already and it was great, but I can't remember which of the above I did... Hi, I think there is a typo in the amount of water:

Should I add all but 2 tbs of water and then subsequently if the dough is too dry that add 1 tsp at a time, and the dough may ultimately take up to 2 **tbs** of extra water;

*or* should I add all but 2 **tsp** of water and then subsequently if the dough is too dry then add 1 tsp and then add another 1tsp if needed.

Thanks, John
p.s. I made this recipe once already and it was great, but I can’t remember which of the above I did…

]]> By: Banzai Bunny 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.

]]> By: Neapolitan Pepperoni Pizza 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 [...]

]]> By: Nate 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!

]]> By: Butternut Squash Pizza 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 [...]

]]> By: mags 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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