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Thin Crust Pizza at last



  • Mark0525Mark0525 Posts: 1,232
    Dimple's Mom wrote:
    Looks great. I made pizza last night and was not happy with the dough. I'll try yours next time! I was, however, very happy with the sauce. Here's what I used:

    1 (6 ounce) can tomato paste
    6 fluid ounces warm water (110 degrees F /45 degrees C)
    3 tablespoons grated Parmesan cheese
    1 teaspoon minced garlic
    1 Tablespoon honey
    1 teaspoon anchovy paste
    3/4 teaspoon onion powder
    1/4 teaspoon dried oregano
    1/4 teaspoon dried marjoram
    1/4 teaspoon dried basil
    1/4 teaspoon ground black pepper
    1/8 teaspoon dried red pepper flakes
    Thank you, do you cook it on the stove first or just mix it up and put it on the pizza?
  • Dimple's MomDimple's Mom Posts: 1,740
    Oh, forgot that part. The orig recipe I adapted didn't say anything about cooking. It said to let it sit for 30 minutes for the flavors to meld. I think you could warm it up tho if you wanted to speed things along. It's very thick and doesn't make much. Enough for 2-3 medium pizzas depending on how much sauce you use. Since it's thick, you don't need as much.
  • Mark0525Mark0525 Posts: 1,232
    Thank Gwen I will try it.
  • Thanks Gwen, I'll try the sauce

  • Looks great! Thin crust is one of my favorite cooks!! I had to back it down to 600 to 625. It was getting out of control over 700!!! I never knew that you could cut the bottom off of a pizza and still be able to eat it (when bottom half burned!)

    I spent some time in St. Louis and thin crust pizza is their trademark!

    Thanks for the reminder!

    Denver, CO
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