On Wed, 20 Sep 2006 03:08:17 GMT, "kilikini"
> wrote:

>
>"-L." > wrote in message
ups.com...
>>
>> Andy wrote:
>> >
>> > I'm going to try another homemade pizza, only pre-cook some crumbled hot
>> > italian sausauge and pepperoni to crisp up first rather than have it
>cook
>> > and grease up the pizza in the oven.
>>
>> I always pre-cook my sausage and nuke and blot the pepperoni. You have
>> to make sure the pepperoni gets covered with cheese then, though, as
>> otherwise it will become dried up and nasty.
>>
>> > Maybe pre-saute some finely minced
>> > onion, black olives and finely minced green bell peppers too.
>>
>> All of those items get sauteed and put into the sauce - save the
>> olives. I blot them and put them in the top layer.
>>
>> >
>> > Might make a crispier pizza at lower temps in a home oven??
>>
>> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
>> crust) . They come out perfect - browned crust, baked dough, bubbly
>> cheese and starting to brown a bit on top.
>>
>> -L.
>
>
>325 for 22 minutes???? Aha, so it *doesn't* have to be done on a
>grill!!!!!!!!!!! Thank you!
>
>kili
>

Ummm... No but you've said you like a thin crust. -L said
medium-thick. You said 325 and -L said 375. Big difference. If you
want a good thin crust you're going to need every bit of heat your
oven will give you.

Lou