"Lou Decruss" > wrote in message
...
> 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

I goofed. :~)

kili