On Apr 16, 1:59*pm, notbob > wrote:
> Been awhile since I attempted a scratch pizza. *I did one last night,
> with mixed results, but real possibilities. *I made this crust:
>
> http://recipes.robbiehaf.com/T/272.htm
>
> Worked out fine, almost too well. *Took some serious rolling out, but
> danged if when it was big enough for my 12" perforated pizza pan, it was
> nice and thin, about 1/4-3/8".
>
> I added my own sauce (not happy w/ it) and some mozzarella, fresh
> crushed garlic, and crumbled feta. *I baked at 450°F fer about 14
> mins. *Turns out that was too long. *There can be no doubt the crust
> was nice and crispy. *TOO crispy while not being burnt, which was a
> surprise. *It also dried out the garlic and browned the top of the
> garlic and feta. *The combination is promising, though. *This crust is
> nice and thin like I like and with a few mins less baking time, would
> be perfect. *Also wouldn't dry out the toppings.
>
> Shelly is right about those perforated pizza pans. *They work great
> and make stones, tiles, etc, pointless. *Next time I'll go for about
> 10-11 mins max and brush with OO, first. *The crust is a good quick
> crust with little or no hassle. *Almost impossible to mess up.
>
> I'm seeing spam and pineapple for a future pie or some all veggie
> toppings. *Jes need a good red pizza sauce. *Pizza shouldn't taste
> like spaghetti. *
>
> nb
>
> --
> vi --the heart of evil!

I always brush the crust with olive oil before I put anything else on
- if I'm heating a frozen one, or a take-out, I'll brush it around the
edge. It makes it all so much better!

N.