Took some of the refrigerated dough yesterday and made a few pizza crusts. Roll out and place on hot stone for about 3 minutes to set the dough and kill the yeast. Today I made a pizza and put it on a hot stone just so I could know what that was like. My goal is to do these for lunch and I will not be able to get the stone h=hot for that, but they should do fine in the toaster oven.
Froze it over night in a bag
olives and some fresh basil
granulated garlic
Crust was perfect, but a little thin. I made 3 more crusts today and made them thicker. Too easy.
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